Cheesy Broccoli Rice Casserole Recipe
A one-dish vegan casserole featuring tender broccoli, fluffy rice, and a creamy, dairy-free “cheddar” sauce that bakes to golden perfection.
Ingredients
- 2 cups long-grain white rice cooked
- 4 cups broccoli florets lightly steamed
- 1½ cups raw cashews soaked 2 hours and drained
- 1¼ cups unsweetened plant milk soy or oat
- ½ cup nutritional yeast
- 2 tbsp lemon juice
- 2 tsp Dijon mustard
- 2 garlic cloves minced
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp salt or to taste
- ¼ tsp black pepper
- 1 cup shredded vegan cheddar cheese
- 2 tbsp vegan Parmesan for topping (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Prepare sauce: Blend cashews, milk, nutritional yeast, lemon juice, mustard, garlic, onion powder, paprika, salt, and pepper until silky.
- Combine cooked rice and broccoli in a large bowl; pour in creamy sauce and fold gently to coat.
- Assemble mixture in casserole dish; sprinkle shredded vegan cheddar evenly on top.
- Bake uncovered for 25–30 minutes until edges bubble and cheese turns golden.
- Optional finish: Sprinkle vegan Parmesan and return to oven 3 more minutes for extra crust.
- Rest 5 minutes before serving so the gooeyness sets.
Notes
Nutritional values (per serving)
- Calories: 380
- Total Fat: 18 g
- Saturated Fat: 3 g
- Carbohydrates: 46 g
- Fiber: 5 g
- Protein: 12 g
Vitamins and minerals (per serving)
- Vitamin A: 20%
- Vitamin C: 60%
- Calcium: 15%
- Iron: 18%
- Vitamin K: 25%
Additional notes/tips to enhance flavor
- Spice it up: Add a pinch of red pepper flakes for sass.
- Herb hit: Stir in chopped fresh thyme or rosemary for depth.
- Crunch factor: Top with panko breadcrumbs for texture.
- Leftover hack: Reheat with a splash of plant milk to revive creaminess.