Dairy-Free Creamy Broccoli Casserole
Indulge in the comfort of a classic dish reimagined with this Dairy-Free Creamy Broccoli Casserole, a perfect blend of rich flavors and wholesome ingredients. This plant-based recipe swaps out traditional dairy with a velvety sauce made from soaked cashews, unsweetened almond milk, and nutritional yeast, delivering a creamy texture without any cream. Tender broccoli florets are bathed in this luscious sauce, then topped with a golden, crispy breadcrumb crust infused with paprika and oregano. Ready in under an hour, this easy casserole is a standout side dish or light main course that’s both vegan and gluten-free adaptable. Whether you're catering to dietary restrictions or simply looking for a healthier take on comfort food, this casserole will delight both your taste buds and dinner guests alike!
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Recipe Information
Ingredients
- 4 cups fresh broccoli florets
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 3 garlic cloves, minced
- 2 cups unsweetened almond milk
- 3 tablespoons cornstarch
- 1 cup nutritional yeast
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon dijon mustard
- 1 cup raw cashews, soaked and drained
- 1 cup breadcrumbs
- 0.5 teaspoon dried oregano
- 0.5 teaspoon paprika
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of water to a boil and add a pinch of salt. Blanch the broccoli florets for 3-4 minutes until bright green and slightly tender. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and sauté for an additional minute.
In a blender, combine the almond milk, cornstarch, nutritional yeast, lemon juice, salt, pepper, dijon mustard, and soaked cashews. Blend until smooth and creamy.
Pour the creamy mixture into the skillet with the onions and garlic. Cook over medium heat, stirring constantly, until thickened, about 5-7 minutes.
Remove the skillet from heat and stir in the blanched broccoli until well coated with the sauce.
Transfer the broccoli mixture into a lightly greased 9x13-inch baking dish.
In a small bowl, mix the breadcrumbs with the dried oregano and paprika.
Sprinkle the breadcrumb mixture evenly over the broccoli and sauce.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and crispy.
Allow the casserole to cool for a few minutes before serving. Enjoy your dairy-free creamy broccoli casserole!
Nutrition Facts
Calories |
1925 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.4 g | 136% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4852 mg | 211% | |
| Total Carbohydrate | 201.2 g | 73% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 29.3 g | ||
| Protein | 66.3 g | 133% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 1184 mg | 91% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 2910 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
