Gluten-Free Vegan Broccoli Cheese Casserole
Looking for an easy, cheesy, creamy, dreamy plant-based comfort food? Why not try our yummy vegan broccoli rice casserole today!
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Servings: 6 servings
Calories: 148kcal
Ingredients
- 1 1/2 pound organic broccoli
- 2 cups water
- 1/2 teaspoon salt
Vegan Cashew Cheese Sauce
- 1 cup raw cashews
- 2 cups water
- 1/2 medium red bell pepper chopped
- 2 tablespoons nutritional yeast flakes
- 1 tablespoon tahini
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt or to taste
- 1/2 teaspoon ground paprika and parsley sprinkle on top for garnish
Instructions
- Preheat oven 400 degrees F. Spray 9x13 casserole pan or lightly grease and set aside.
- Wash broccoli, break off the florets from the stems. I peeled the stems and cut in slices for the added fiber and nutrients.
- Steam broccoli florets and stems with salt and 2 cups water in a saucepan over medium-high heat for about 3 minutes or until tender. Drain and set aside in a large bowl.
- Make vegan cheese sauce, in a high-speed blender, add cashews, water, bell pepper, nutritional yeast flakes, tahini, onion powder, garlic powder, and salt. Process until the sauce is creamy.
- Pour vegan cheese sauce over steamed broccoli florets and mix to coat.
- Spread broccoli in the casserole pan, sprinkle top with paprika, and parsley.
- Bake for 20-25 minutes or until golden brown on top and bubbly.
- Serve immediately.
Nutrition
Calories: 148kcal | Carbohydrates: 9g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 594mg | Potassium: 234mg | Fiber: 2g | Sugar: 2g | Vitamin A: 313IU | Vitamin C: 13mg | Calcium: 19mg | Iron: 2mg