Vegan Broccoli Cauliflower Casserole
Creamy, comforting, and entirely plant-based, this Vegan Broccoli Cauliflower Casserole is the ultimate crowd-pleaser for any dinner table. Packed with nutrient-rich broccoli and cauliflower florets, this recipe features a velvety cashew-based sauce blended with almond milk, nutritional yeast, and a hint of Dijon mustard for a tangy, cheesy flavor that’s dairy-free. A golden breadcrumb topping adds an irresistible crunch, while a sprinkle of paprika provides a subtle smoky finish. Ready in under an hour, this casserole is perfect for meal prep, weeknight dinners, or holiday gatherings, making it a versatile and wholesome option. Whether you’re vegan or simply looking to enjoy more plant-forward meals, this delicious dish delivers on taste and satisfaction.
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Recipe Information
Ingredients
- 3 cups Broccoli florets
- 3 cups Cauliflower florets
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 1 cup Cashews, soaked for 2 hours and drained
- 1.5 cups Unsweetened almond milk
- 1 cup Nutritional yeast
- 2 tablespoons Lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Bread crumbs
- 0.25 teaspoon Paprika (optional, for garnish)
Instructions
Preheat the oven to 375°F (190°C). Grease a 9x13-inch casserole dish lightly with olive oil or cooking spray.
Bring a large pot of water to boil. Add the broccoli and cauliflower florets, and blanch them for 3-4 minutes until slightly tender but still crisp. Drain and set aside.
In a skillet over medium heat, heat 1 tablespoon of olive oil. Add diced onion and sauté for 3-5 minutes until translucent. Add the minced garlic and sauté for another 1 minute, then remove from heat.
In a blender, combine soaked and drained cashews, almond milk, nutritional yeast, lemon juice, Dijon mustard, sautéed onion and garlic, salt, and black pepper. Blend until smooth and creamy. Taste and adjust seasoning if needed.
Place the blanched broccoli and cauliflower florets in the prepared casserole dish. Pour the creamy cashew sauce evenly over the vegetables, ensuring they are well coated.
In a small bowl, mix the breadcrumbs with 1 tablespoon of olive oil. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbling.
Remove from the oven and let cool for 5 minutes. Garnish with a light sprinkle of paprika, if desired, and serve warm.
Nutrition Facts
Calories |
1898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.6 g | 137% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3705 mg | 161% | |
| Total Carbohydrate | 181.3 g | 66% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 34.4 g | ||
| Protein | 71.9 g | 144% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 1140 mg | 88% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 2919 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.
