Creamy, bubbly, and crowned with a golden crunch, this Vegan Broccoli Casserole is pure plant-based comfort. It is easy enough for weeknights yet special enough for company. Prep 20 minutes, bake 35 minutes, serves 6 to 8.
Why You’ll Love This Vegan Broccoli Casserole
- Comforting and creamy without dairy thanks to a silky cashew sauce.
- Make-ahead friendly for busy weeks or holiday prep.
- Balanced and satisfying with veggies, whole grains, and protein.
- Family approved with a crispy, toasty topping.
Vegan Broccoli Casserole Ingredients & Substitutions
For the casserole
- 8 cups broccoli florets (about 2 medium heads), bite-size
- 4 cups cooked brown rice, cooled and fluffed
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 8 ounces cremini mushrooms, sliced (optional but delish)
- 3 cloves garlic, minced
- 1 teaspoon fine sea salt, divided
- Black pepper, to taste
For the creamy sauce
- 1 cup raw cashews, soaked in hot water 15 minutes then drained
- 2 cups unsweetened oat milk or almond milk
- 1/4 cup nutritional yeast
- 1 tablespoon lemon juice
- 2 teaspoons Dijon mustard
- 1 tablespoon white miso paste (optional for umami)
- 2 tablespoons cornstarch or arrowroot
- 1/2 teaspoon smoked paprika
- 1 1/2 teaspoons fine sea salt, plus more to taste
For the crispy topping
- 1 cup panko breadcrumbs (use gluten-free if needed)
- 1/2 cup sliced almonds
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- Pinch of salt
Simple substitutions
- Nut-free: Use 1 cup shelled sunflower seeds or 12 ounces silken tofu instead of cashews. Swap almonds for pumpkin seeds.
- Grain swap: Use cooked quinoa, farro, or small cooked pasta instead of rice.
- Dairy-style flavor: Add 1 cup vegan cheddar shreds to the mixture before baking.
- No mushrooms: Omit and add 1 extra cup broccoli or 1 cup frozen peas.
- Sauce thickener: Use 3 tablespoons all-purpose flour in place of cornstarch.
Step-by-Step Instructions to Make Vegan Broccoli Casserole
1. Preheat and prep the pan
Heat oven to 375 F. Grease a 9 x 13 inch baking dish with a touch of olive oil.
2. Par-cook the broccoli
Bring a large pot of salted water to a boil. Blanch broccoli for 2 minutes until bright green and just tender. Drain well and pat dry to avoid watery casserole.
3. Sauté the aromatics
In a large skillet, warm 1 tablespoon olive oil over medium heat. Cook onion with a pinch of salt for 5 minutes until translucent. Add mushrooms and cook 5 to 7 minutes until browned. Stir in garlic for 30 seconds. Season with pepper.
4. Blend the creamy sauce
In a high-speed blender, combine soaked cashews, plant milk, nutritional yeast, lemon juice, Dijon, miso, cornstarch, smoked paprika, and salt. Blend until completely smooth and velvety, about 1 minute. Taste and adjust seasoning.
5. Toss and assemble
In a large bowl, combine cooked rice, blanched broccoli, and sautéed veggies. Pour in the sauce and fold gently until everything is coated. Transfer to the prepared baking dish and smooth the top.
6. Mix the crunchy topping
In a small bowl, toss panko, almonds, olive oil, garlic powder, and a pinch of salt until evenly moistened. Sprinkle over the casserole.
7. Bake to bubbly
Bake 25 to 30 minutes until the edges bubble and the top is golden. If needed, broil for 1 to 2 minutes to crisp. Let rest 10 minutes before serving so it sets nicely.
Tips for Success
- Dry the broccoli well after blanching to avoid excess moisture.
- For ultra-smooth sauce, blend for a full minute and scrape the sides once.
- Taste the sauce before mixing. It should be slightly salty and bold so the flavor carries through the rice and veggies.
- If the top browns too quickly, tent loosely with foil for the last 10 minutes.
- Use day-old rice for the best texture. Freshly cooked rice can be sticky; spread on a tray to steam off for 5 minutes.
Variations of Vegan Broccoli Casserole
- Cheezy Bake: Stir 1 cup vegan cheddar shreds into the mixture and sprinkle another 1/2 cup on top.
- Protein Boost: Fold in 1 can rinsed chickpeas or 2 cups diced baked tofu.
- Curried Twist: Add 2 teaspoons mild curry powder and 1/2 teaspoon turmeric to the sauce; finish with raisins and cilantro.
- Buffalo Style: Add 2 to 3 tablespoons hot sauce to the sauce and drizzle ranch on top after baking.
- Pasta Casserole: Swap rice for 12 ounces cooked small pasta like shells or elbows.
Serving Suggestions: What to Pair with Vegan Broccoli Casserole
- Simple green salad with lemon vinaigrette.
- Roasted carrots or Brussels sprouts.
- Garlic bread or warm, crusty sourdough.
- Apple and fennel slaw for a bright, crunchy side.
- A spoon of cranberry relish or chutney for a sweet-savory pop.
Storage & Reheating Instructions
Cool leftovers within 2 hours. Refrigerate in an airtight container for up to 4 days. For longer storage, freeze in portions for up to 2 months.
- Oven reheat: Cover and warm at 350 F for 15 to 20 minutes. Uncover for the last 5 minutes to re-crisp the topping.
- Microwave reheat: 1 1/2 to 3 minutes, stirring halfway.
- From frozen: Thaw overnight in the fridge, then reheat as above. Broil 1 minute if you want extra crunch.
Memories Made Around the Table
My mom made broccoli casseroles for every potluck, and I loved the cozy scent drifting from the oven. This vegan version brings back all that nostalgia with a creamy sauce and toasty top that makes everyone lean in for seconds.
FAQs
Can I make this Vegan Broccoli Casserole ahead?
Yes. Assemble up to 24 hours in advance, cover, and refrigerate. Add 5 to 10 minutes to the bake time. For the crispiest topping, sprinkle it on right before baking.
How do I make it nut-free?
Use sunflower seeds or silken tofu instead of cashews and pumpkin seeds instead of almonds. Choose nut-free plant milk. Flavor and texture stay wonderfully creamy.
Can I use frozen broccoli?
Absolutely. Thaw, drain, and pat very dry. Skip blanching and go straight to mixing.
How do I prevent a watery casserole?
Dry the broccoli thoroughly, cook off mushroom moisture, and use a bit of starch in the sauce. Rest 10 minutes after baking so it sets.
Can I skip the rice?
Yes. Replace with cooked quinoa, pasta, or 4 cups cauliflower rice for a lighter, low-carb option.
Final Thoughts
Comfort food can be vibrant and nourishing. This Vegan Broccoli Casserole is creamy, crunchy, and so satisfying, perfect for weeknights or holiday tables. If you try it, leave a note and share your favorite variation.
Vegan Broccoli Casserole (Creamy, Cozy, Make-Ahead)
Equipment
- 1 9x13 inch baking dish
- 1 Large Pot for blanching
- 1 Large Skillet
- 1 High-speed blender
- 1 Large bowl
- 1 Small bowl
- 1 Colander
- 1 Oven
- 1 Broiler optional
Ingredients
For the casserole
- 8 cups broccoli florets bite-size (about 2 medium heads)
- 4 cups cooked brown rice cooled and fluffed
- 1 tbsp olive oil
- 1 yellow onion medium, diced
- 8 oz cremini mushrooms sliced (optional)
- 3 cloves garlic minced
- 1 tsp fine sea salt divided
- black pepper to taste
For the creamy sauce
- 1 cup raw cashews soaked in hot water 15 minutes, drained
- 2 cups unsweetened oat milk or almond milk
- 0.25 cup nutritional yeast
- 1 tbsp lemon juice
- 2 tsp Dijon mustard
- 1 tbsp white miso paste optional
- 2 tbsp cornstarch or arrowroot
- 0.5 tsp smoked paprika
- 1.5 tsp fine sea salt plus more to taste
For the crispy topping
- 1 cup panko breadcrumbs use gluten-free if needed
- 0.5 cup sliced almonds
- 2 tbsp olive oil
- 0.5 tsp garlic powder
- fine sea salt pinch
Instructions
Step-by-Step Instructions
- Heat oven to 375 F. Grease a 9 x 13 inch baking dish with a touch of olive oil.
- Bring a large pot of salted water to a boil. Blanch broccoli for 2 minutes until bright green and just tender. Drain well and pat dry to avoid watery casserole.
- In a large skillet, warm 1 tablespoon olive oil over medium heat. Cook onion with a pinch of salt for 5 minutes until translucent. Add mushrooms and cook 5 to 7 minutes until browned. Stir in garlic for 30 seconds. Season with pepper.
- In a high-speed blender, combine soaked cashews, plant milk, nutritional yeast, lemon juice, Dijon, miso, cornstarch, smoked paprika, and salt. Blend until completely smooth and velvety, about 1 minute. Taste and adjust seasoning.
- In a large bowl, combine cooked rice, blanched broccoli, and sautéed veggies. Pour in the sauce and fold gently until everything is coated. Transfer to the prepared baking dish and smooth the top.
- In a small bowl, toss panko, almonds, olive oil, garlic powder, and a pinch of salt until evenly moistened. Sprinkle over the casserole.
- Bake 25 to 30 minutes until the edges bubble and the top is golden. If needed, broil for 1 to 2 minutes to crisp. Let rest 10 minutes before serving so it sets nicely.