Vegan Vegan “Cheesy” Broccoli Rice Casserole (dairy-free)

Vegan “Cheesy” Broccoli Rice Casserole (Dairy-Free)

If you’re craving comfort food that’s warm, creamy, and full of flavor—but entirely plant-based—this Vegan “Cheesy” Broccoli Rice Casserole is the answer. Perfect for weeknight dinners, holiday gatherings, or meal prepping, this dairy-free casserole delivers all the richness and satisfaction of traditional cheesy broccoli rice without a single drop of animal milk. With a velvety cashew-based cheese sauce, tender steamed broccoli, fluffy rice, and a golden breadcrumb topping, this dish will win over vegans and non-vegans alike. Let’s dive into everything you need to know to make this wholesome, hearty, and utterly delicious casserole right in your own kitchen.

The History

The classic “cheesy” broccoli rice casserole has long been a staple in American households, especially during holidays like Thanksgiving and Christmas. Rooted in mid-20th-century home cooking, it emerged as a family-friendly way to stretch ingredients and feed a crowd using pantry staples: canned soup, frozen vegetables, cheese, and rice. Over time, health-conscious and dietary-restricted individuals began seeking alternatives to the high-fat, processed ingredients traditionally used.

As veganism and plant-based eating gained momentum in the 21st century, creative cooks started reimagining this nostalgic dish using whole-food, dairy-free ingredients. Nut-based cheeses, nutritional yeast, and homemade sauces replaced canned soups and melted cheddar, transforming the casserole into a nutritious yet indulgent option. Today’s version honors the comforting essence of the original while aligning with modern values of sustainability, wellness, and compassion. This recipe pays homage to that evolution—bringing a beloved classic into the world of clean, vibrant, plant-powered cuisine.

Ingredients Breakdown

To achieve the rich, creamy texture and savory depth of flavor without any dairy, each ingredient in this casserole plays a vital role. Here’s a detailed look at what goes into it and why:

Basmati or Long-Grain Brown Rice: Provides a fluffy, slightly nutty base. Brown rice adds fiber and nutrients, but white rice can be used for a softer texture.
Fresh or Frozen Broccoli: The star vegetable, packed with vitamins C, K, and fiber. Fresh broccoli offers superior texture, but frozen works well when thawed and drained.
Raw Cashews: Soaked and blended to create a luxuriously creamy “cheese” sauce. Cashews are neutral in flavor and high in healthy fats, making them ideal for dairy substitutes.
Nutritional Yeast: A deactivated yeast with a naturally cheesy, umami-rich flavor. It’s also a source of B-vitamins and protein, essential for that authentic “cheesy” taste.
Garlic and Onion Powder: Add savory depth and aroma, mimicking the complexity of aged cheeses.
Yellow Mustard: A small amount enhances tanginess and boosts the cheesy illusion.
Lemon Juice: Brightens the sauce and balances richness, preventing it from tasting flat.
Plant-Based Milk: Unsweetened almond, oat, or soy milk helps thin the sauce to the perfect consistency without overpowering flavors.
White Miso Paste (optional): Adds fermented umami and depth, enhancing savoriness similar to Parmesan.
Tapioca Starch or Cornstarch: Acts as a thickener to give the sauce a gooey, meltable quality when baked.
Salt and Black Pepper: Essential for seasoning and balancing all components.
Olive Oil or Vegan Butter: Used in the breadcrumb topping for crispiness and flavor.
Panko Breadcrumbs (certified vegan): Create a golden, crunchy top layer. Gluten-free versions are available if needed.
Paprika or Smoked Paprika: Adds color and a subtle smoky warmth to the topping.

Step-by-Step Recipe

Cook the Rice: Rinse 1 cup of brown or white rice under cold water. In a medium pot, combine rice with 2 cups of water (or vegetable broth for extra flavor). Bring to a boil, then reduce heat, cover, and simmer until tender—about 40 minutes for brown rice, 18–20 for white. Remove from heat and let stand covered for 10 minutes. Fluff with a fork.
Prepare the Broccoli: While rice cooks, cut 3–4 cups of fresh broccoli into small florets. Steam for 5–7 minutes until bright green and tender-crisp. Alternatively, use thawed frozen broccoli, ensuring excess water is squeezed out thoroughly.
Soak the Cashews: Place ¾ cup raw cashews in a heatproof bowl. Cover with boiling water and soak for 20–30 minutes. Drain and rinse before blending.
Make the “Cheesy” Sauce: In a high-speed blender, combine soaked cashews, ¾ cup unsweetened plant milk, ¼ cup nutritional yeast, 1 tbsp lemon juice, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp yellow mustard, 1 tbsp tapioca starch (or cornstarch), ½ tsp salt, ¼ tsp black pepper, and 1 tsp white miso (if using). Blend on high for 1–2 minutes until completely smooth and creamy. Taste and adjust seasonings as needed.
Mix Everything Together: In a large mixing bowl, combine the cooked rice, steamed broccoli, and prepared cheese sauce. Gently fold until evenly coated. Transfer the mixture to a greased 9×13-inch baking dish (or similar size).
Prepare the Topping: In a small skillet, heat 1 tbsp olive oil or melted vegan butter over medium heat. Add ½ cup panko breadcrumbs and ½ tsp paprika. Stir frequently until golden and crisp—about 3–4 minutes. Sprinkle evenly over the casserole.
Bake: Preheat oven to 375°F (190°C). Bake the casserole uncovered for 25–30 minutes, until the edges are bubbly and the top is lightly toasted.
Cool Slightly and Serve: Allow the casserole to rest for 5–10 minutes before serving. This helps it set and makes scooping easier.

Tips

For Extra Creaminess: Add an extra 2–3 tablespoons of plant milk to the cheese sauce if it feels too thick. You want it pourable but rich.
Speed Up Soaking: If short on time, blend raw cashews directly after boiling them for 10 minutes. This softens them quickly without overnight soaking.
Avoid Soggy Casseroles: Always drain broccoli well. Excess moisture can dilute the sauce and make the dish watery.
Boost Flavor: Add a pinch of turmeric for color and anti-inflammatory benefits, or a dash of hot sauce for heat.
Use Leftover Rice: Cooked rice from the fridge works perfectly here and saves time.
Golden Topping Tip: For deeper browning, broil the casserole for the last 2–3 minutes—watch closely to prevent burning.
Double the Batch: This casserole freezes beautifully. Make two and freeze one for later.

Variations and Customizations

This recipe is highly adaptable! Try these delicious twists:

Protein-Packed Version: Stir in 1 cup of cooked lentils, chickpeas, or crumbled tempeh bacon.
Gluten-Free: Use gluten-free panko and ensure all other ingredients (like miso) are certified GF.
Low-Fat Option: Replace cashews with blended cauliflower or white beans for a lighter sauce.
Veggie Boost: Add diced carrots, mushrooms, or spinach along with the broccoli.
Italian-Inspired: Mix in sun-dried tomatoes, artichoke hearts, and a sprinkle of oregano or basil.
Spicy Kick: Add jalapeños, red pepper flakes, or chipotle powder to the sauce.
Nut-Free Cheese Sauce: Use sunflower seeds instead of cashews (soak same way), or try a store-bought vegan cheese sauce made from potatoes and carrots.
Dutch Oven or Skillet Version: Assemble and bake in an oven-safe cast iron skillet for a rustic presentation.

Health Considerations and Nutritional Value

This vegan casserole is not only delicious but also nutritionally balanced when made with whole ingredients:

Fiber-Rich: Brown rice and broccoli contribute significant dietary fiber, supporting digestion and gut health.
Healthy Fats: Cashews provide monounsaturated fats, which support heart health and help absorb fat-soluble vitamins.
Plant-Based Protein: Cashews, nutritional yeast, and legumes (if added) offer complete amino acid profiles over time.
Vitamin & Mineral Dense: Broccoli is rich in vitamins C, K, folate, and antioxidants like sulforaphane, known for its cancer-fighting properties.
Dairy-Free & Lactose-Free: Ideal for those with lactose intolerance, dairy allergies, or ethical concerns about animal agriculture.
Lower in Saturated Fat: Compared to traditional recipes using butter and cheese, this version significantly reduces saturated fat intake.
No Artificial Ingredients: When made from scratch, this dish avoids preservatives, MSG, and sodium-heavy canned soups.

Note: Those with nut allergies should avoid cashews and opt for seed-based alternatives. Monitor sodium levels by using low-sodium plant milk and limiting added salt.

Ingredients

1 cup uncooked brown or white basmati rice
2 cups water or vegetable broth
3–4 cups broccoli florets (fresh or frozen)
¾ cup raw cashews (soaked in hot water for 20–30 mins)
¾ cup unsweetened plain plant-based milk (almond, oat, soy)
¼ cup nutritional yeast
1 tbsp lemon juice
1 tsp garlic powder
1 tsp onion powder
1 tsp yellow mustard
1 tbsp tapioca starch or cornstarch
½ tsp salt (or to taste)
¼ tsp black pepper
1 tsp white miso paste (optional, for umami)
1 tbsp olive oil or melted vegan butter
½ cup panko breadcrumbs (use gluten-free if needed)
½ tsp paprika or smoked paprika

Directions

Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Cook rice according to package instructions using water or broth. Set aside.
Steam broccoli until tender-crisp; drain well and set aside.
Drain soaked cashews and add to a high-speed blender with plant milk, nutritional yeast, lemon juice, garlic powder, onion powder, mustard, tapioca starch, salt, pepper, and miso (if using). Blend until completely smooth and creamy.
In a large bowl, mix cooked rice, broccoli, and cheese sauce until fully combined.
Pour mixture into the prepared baking dish and spread evenly.
In a small pan, heat olive oil over medium heat. Add panko and paprika, stirring constantly until golden brown (3–4 minutes).
Sprinkle breadcrumb mixture evenly over the casserole.
Bake for 25–30 minutes, until bubbling around the edges and top is golden.
Let cool 5–10 minutes before serving. Garnish with fresh parsley or chives if desired.

FAQ

Can I make this casserole nut-free?
Yes! Substitute cashews with sunflower seeds or use a potato-carrot based cheese sauce. Just blend boiled potatoes and carrots with nutritional yeast and spices for a creamy alternative.

How do I store leftovers?
Store cooled leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the oven or microwave.

Can I freeze this dish?
Absolutely. Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat in the oven at 350°F until warmed through.

Why is my sauce grainy?
This usually means the cashews weren’t soaked long enough or your blender isn’t powerful enough. Soak longer or blend longer. A high-speed blender like Vitamix or Blendtec works best.

Can I use regular flour instead of tapioca starch?
You can use all-purpose flour, but tapioca or cornstarch gives a silkier, more elastic texture similar to melted cheese.

Is nutritional yeast necessary?
It’s highly recommended—it provides the signature cheesy flavor. Without it, the sauce will lack depth. No direct substitute, but a little extra miso or soy sauce can help.

Can I prep this ahead of time?
Yes! Assemble the casserole (without baking) up to 24 hours in advance. Cover and refrigerate. Add 5–10 minutes to baking time if going from cold to oven.

Summary

This Vegan “Cheesy” Broccoli Rice Casserole is a creamy, comforting, and nutritious plant-based twist on a classic favorite—loaded with fiber, flavor, and dairy-free goodness. Perfect for families, holidays, or cozy nights in, it proves that compassionate cooking can be both wholesome and deeply satisfying.

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