Description
Make this delicious Vegan Cauliflower Broccoli Casserole for a hearty, nutritious, and comforting meal. Packed with plant-based ingredients and a rich rosemary crumb topping, it’s the perfect vegan casserole side dish for any occasion, from Sunday night family dinners to holiday sides.
Ingredients
Scale
Cashew Cream:
- 1 cup raw cashews
- Boiling water
- 1 lemon, juiced (reserve peel for zest, below)
- ¼ teaspoon salt (optional)
- ¼ cup plant-based milk, plain, unsweetened (i.e., soy, almond, oat)
Broccoli and Cauliflower:
- 1 bunch (about 12 ounces) broccoli, separated into medium-sized florets (about 4 cups)
- 1 large head (about 2 ½ pounds) cauliflower, separated into medium-sized florets (about 7 cups)
- Water
White Sauce:
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic, minced
- 3 tablespoons all purpose flour
- 1 teaspoon ground mustard
- ¼ teaspoon cayenne pepper
- 1 teaspoon celery salt
- ¼ teaspoon salt (optional)
- 1 teaspoon grated lemon zest (from lemon above)
- 1 tablespoon finely chopped fresh rosemary (or 1 teaspoon dried rosemary)
- 3 cups plant-based milk, plain, unsweetened (i.e., soy, almond, oat)
- 1 cup shredded cheddar plant-based cheese
Crumb Topping:
- 1 1/3 cups crushed buttery crackers, vegan (about 24 crackers or 112 grams)
- ¾ cup shredded cheddar plant-based cheese
- ½ teaspoon paprika
- 1 tablespoon finely chopped fresh rosemary (or 1 teaspoon dried rosemary)
- 1 ½ tablespoons extra virgin olive oil
Instructions
- Place raw cashews in a small dish. Cover with boiling water and soak for 15 minutes. Drain water and add cashews to a small blender, along with lemon juice (reserving peel for later), salt (optional), and ¼ cup plant-based milk. Process until smooth and thick—about the texture of whipped cream cheese. May pause and scrape down sides. Set aside to add to step 3.
- While cashews are soaking, prepare the broccoli and cauliflower. Fill a large pot half full of water and bring to a boil. Add the broccoli and cauliflower florets and cook over medium heat for about 2-3 minutes, until crisp tender (do not overcook). Immediately drain off boiling water in a colander, and rinse with cool water. Set aside to add to step 3.
- Prepare white sauce by heating olive oil in a large heavy pot or Dutch oven over medium heat. Add garlic and sauté for 3 minutes. Add flour, ground mustard, cayenne pepper, celery salt, and salt (optional), lemon zest, and rosemary, and sauté for 1 minute, stirring constantly. Add 3 cups plant-based milk and the prepared cashew cream cheese (from step 1) and whisk until smooth and thickened (about 3 minutes). Stir in plant-based shredded cheese and cook while stirring until smooth and melted (about 2 minutes). Gently fold in the broccoli and cauliflower. Remove from heat and transfer the mixture to a 9 x 13 inch baking dish or large casserole dish.
- Preheat oven to 375 F.
- Make the crumb topping by mixing cracker crumbs, plant-based cheese, paprika, rosemary and olive oil together in a medium bowl. Should make a crumbly texture. Sprinkle evenly over the broccoli cauliflower mixture and place it, uncovered, in the oven. Bake for 20-25 minutes, until golden brown on the top.
- Serve immediately. Makes 10 servings.
Notes
May use frozen broccoli or cauliflower florets, skipping the cooking in step 2.
Try crushing the crackers in a small blender for just a few seconds.
I love to use my Fiesta baking dish for this recipe, pictured in this blog.
- Prep Time: 20 minutes
- Cook Time: 33 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 287
- Sugar: 4 g
- Fat: 19 g
- Carbohydrates: 21 g
- Fiber: 4 g
- Protein: 9 g