Cheesy Vegan Broccoli Rice Casserole [Oil Free]
Vegan broccoli rice casserole is creamy, “cheesy” and oozing with delicious flavour. Rice and broccoli florets are smothered in a rich and velvety vegan cheese sauce and baked to bubbly perfection.
Prep Time10minutes mins
Cook Time20minutes mins
Total Time30minutes mins
Course: Main Course
Cuisine: American, Canadian
Servings: 4 Servings
- Vitamix Blender
- 8×12 Oven Safe Baking Dish (or similar)
- 2 cups leftover cooked brown rice if you don’t have cooked rice, start cooking as you prepare the remaining ingredients
- 3.5-4 cups broccoli florets approx 1 small head of broccoli cut into bite size florets
For the Cheese
- 3/4 cup raw cashews
- 1/3 cup tapioca starch also known as tapioca flour
- 1/4 cup nutritional yeast
- 1/2 cup unsweetened cashew milk or almond milk
- 1.5 cup water
- 1.5 teaspoon apple cider vinegar
- 1 teaspoon sea salt or to taste
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon chili powder for flavour, not heat
- 1/4 teaspoon turmeric
- Preheat your oven to 400 degrees F.
- Add all the cheese ingredients to a high speed blender and process until smooth. It will be very runny.
- Place the cooked rice and broccoli florets in an oven safe dish, measuring 8×12, or similar. Then pour the cheese sauce over the rice and broccoli, and mix well to evenly coat and distribute.
- Bake for 20-25 minutes, mixing at the halfway point. Add a touch more milk if your cheese sauce gets too thick.
- Optional but recommended: Broil your casserole for 2-3 minutes to brown the top.
If you don’t have fresh broccoli, you may sub for frozen.
For nut free, you may sub the cashews with sunflower seeds, with similar results. I find cashews a little richer here, so unless you cannot eat cashews, I don’t recommend making the switch.
If you do not have a high speed blender, soak your cashews in boiling hot water and then drain, before adding to your blender. This will help them break down into a smoother consistency. Alternatively, you may strain your cheese sauce once blended, using a nut milk bag.
Once blended, your cheese sauce will be very runny but it will thicken in the oven as it cooks.
If your cheese is getting too thick in the oven, add a splash or two more of milk and mix well to get it creamy again.
This dish is best enjoyed hot from the oven, as the cheese sauce will thicken as it starts to get cold.
Leftovers keep refrigerated for 2-3 days. Reheat leftovers to return the cheese sauce to a creamier state.
Calories: 321kcal | Carbohydrates: 46g | Protein: 10g | Fat: 12g | Saturated Fat: 2g | Sodium: 645mg | Potassium: 553mg | Fiber: 5g | Sugar: 3g | Vitamin A: 644IU | Vitamin C: 71mg | Calcium: 59mg | Iron: 3mg