If you’re searching for a rich, comforting, and dairy-free holiday side dish that everyone will love, this Vegan Broccoli Casserole checks all the boxes. Loaded with steamed broccoli, sautéed mushrooms, and a silky cashew milk sauce, it’s finished with a crispy topping that brings everything together. Whether you’re planning a plant-based Thanksgiving menu or need a wholesome weeknight side, this casserole proves that vegan comfort food can be just as indulgent and crowd-pleasing as the original.
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Why This Vegan Broccoli Casserole Stands Out
This casserole is not just vegan—it’s also WFPB-friendly, easy to make, and incredibly versatile. The creamy sauce, made with nutritional yeast and cashew milk, provides a decadent texture without the dairy. Oyster mushrooms add an earthy depth, while crispy onions or cracker crumbs bring that nostalgic crunch everyone craves in a traditional broccoli casserole.
What makes this recipe even more appealing is how easy it is to prepare with minimal ingredients, and how easily it adapts to gluten-free, soy-free, or even protein-rich versions using simple swaps.
What Goes Into This Flavorful Plant-Based Casserole
- Broccoli Florets: The heart of the dish, they add vibrant color, fiber, and a tender crunch.
- Oyster Mushrooms: Offer an umami-rich, meaty bite that replaces traditional meat-based fillers.
- Yellow Onion: Adds sweetness and aromatic depth to the base of the sauce.
- Cashew Milk: Creates the creamy base without any dairy, keeping it rich and silky.
- Dry White Wine: Enhances complexity and balances the richness of the sauce.
- Whole Wheat Pastry Flour: Acts as a thickener, or substitute with chickpea flour for gluten-free.
- Nutritional Yeast: Delivers a cheesy, nutty flavor packed with B12.
- Onion Powder & Garlic Powder: Boost savory notes and build flavor.
- Sea Salt: Enhances and balances all the other flavors.
- Fresh Thyme Sprigs: Lends herbaceous warmth and seasonal flair.
- Toppings (e.g., Crispy Onions, Panko, Crackers): Add that classic crunchy texture to contrast the creamy base.
Smart Ingredient Swaps to Customize Your Casserole
No Cashew Milk? Swap with unsweetened almond or oat milk, or use homemade cashew cream for a thicker base.
Mushroom Options: Can’t find oyster mushrooms? Use shiitake, trumpet, cremini, or even button mushrooms.
Make It Gluten-Free: Use rice flour or chickpea flour instead of wheat flour for the roux.
No Wine? Substitute with a splash of vegetable broth or apple cider vinegar for acidity.
Add Protein: Include soy curls, lentils, or chickpeas for a heartier, protein-packed meal.
Cheesy Twist: Stir in plant-based shredded cheese or vegan parmesan before baking.
How to Make Vegan Broccoli Casserole: A Step-by-Step Guide
- Steam the Broccoli
Steam or boil broccoli florets until just tender (al dente). Avoid overcooking—they should still have bite. Set aside. - Sauté the Aromatics
In a skillet, sauté diced onion in a drizzle of olive oil or a splash of water (for oil-free). Cook until translucent. - Cook the Mushrooms
Add mushrooms and sea salt. Cook until mushrooms wilt. Add white wine and thyme, increase the heat, and cook until most of the liquid evaporates. - Prepare the Creamy Sauce
In a blender or mixing bowl, combine cashew milk, flour, nutritional yeast, onion powder, garlic powder, and sea salt. Whisk or blend until smooth. - Simmer and Combine
Add the sauce to the mushroom mixture. Stir and simmer until it thickens. Add the cooked broccoli and mix well. - Assemble the Casserole
Transfer the mixture to a casserole dish. Top with crispy onions, crushed crackers, or panko breadcrumbs. - Broil for the Perfect Finish
Broil the casserole for a few minutes until golden and bubbling on top. Serve hot and enjoy!
Tips for the Perfect Vegan Broccoli Casserole Every Time
• Don’t Overcook the Broccoli: Keep it tender-crisp to avoid a soggy texture.
• Make Ahead: Assemble the casserole ahead of time, refrigerate, and broil before serving.
• Use High-Quality Cashew Milk: Or make your own for a creamier consistency.
• Thicken to Your Preference: If the sauce is too thin, simmer longer or add a bit more flour.
• Flavor Boosters: Add a splash of soy sauce or lemon juice for extra depth.
Delicious Pairings and Creative Variations
• Holiday Pairings: Serve alongside vegan roast, stuffing, olive oil mashed potatoes, or butternut mac and cheese for the ultimate plant-based holiday spread.
• Everyday Meals: Great with roasted cauliflower steaks, tofu scramble, or vegan meatballs.
• Spicy Version: Add chili flakes, cayenne, or diced jalapeños to the sauce for a kick.
• Grain Additions: Mix in cooked wild rice, quinoa, or farro to make it a full meal.
• Cheesy Upgrade: Melt plant-based cheddar into the sauce or sprinkle vegan parmesan on top.
A Hearty Plant-Based Dish for All Seasons
Whether it’s Thanksgiving, Christmas, or a weeknight family dinner, this Vegan Broccoli Casserole offers a healthy, hearty, and satisfying option. It’s packed with fiber, plant-based protein, and flavor, all without animal products or processed dairy. With endless topping options and easy modifications, it’s the kind of recipe you’ll return to again and again.
From its crunchy top to its creamy base, this dish proves that comfort food can be both indulgent and nourishing. Let this vegan broccoli casserole become your new tradition.
Bringing It All Together: Why This Vegan Broccoli Casserole Belongs on Your Table
There’s something universally comforting about a creamy, baked casserole, and this Vegan Broccoli Casserole hits all the right notes—without compromising on your plant-based values. It’s nutrient-dense, incredibly satisfying, and flexible enough for both weeknight dinners and elegant holiday spreads. With simple ingredients and bold flavors, it’s a recipe you’ll want to keep in your regular rotation. Even non-vegans won’t miss the dairy or meat!
Whether you’re new to vegan cooking or a seasoned plant-based home chef, this casserole is a reliable crowd-pleaser that’s as nourishing as it is nostalgic.
FAQ About Vegan Broccoli Casserole
Can I make vegan broccoli casserole ahead of time?
Yes! You can prepare the entire casserole a day in advance. Assemble everything (minus the crispy topping), cover, and refrigerate. When ready to serve, top with your crunchy layer and broil until golden and bubbly.
hWhat can I use instead of cashew milk?
If you’re allergic to nuts or prefer a different base, use oat milk or unsweetened soy milk. For an extra creamy texture, blend silken tofu with water and seasonings as a cashew milk substitute.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to a month. Reheat in the oven at 350°F until warmed through, or use a microwave for a quicker option. Add a splash of plant milk if the casserole seems dry.
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Vegan Broccoli Casserole
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This Vegan Broccoli Casserole is a creamy, comforting, and dairy-free twist on the classic holiday favorite. Packed with steamed broccoli, sautéed mushrooms, and a rich cashew milk sauce, it’s topped with crispy onions or breadcrumbs for that perfect crunch. Ideal for Thanksgiving, Christmas, or any cozy meal, this recipe is fully plant-based, wholesome, and irresistible to vegans and non-vegans alike.
Ingredients
- 1 lb broccoli florets: adds texture, fiber, and a vibrant green color
- 3/4 lb oyster mushrooms: provide a meaty, umami-rich flavor
- 1 small yellow onion, diced: enhances sweetness and base aroma
- 1/4 cup dry white wine: deglazes the pan and adds depth
- 2.25 cups cashew milk: makes the sauce creamy and dairy-free
- 2 tbsp whole wheat pastry flour (or gluten-free flour): thickens the sauce
- 1 tbsp nutritional yeast: adds cheesy, nutty flavor
- 2.5 tsp onion powder: boosts savory flavor
- 1/2 tsp garlic powder: complements the onion and adds aroma
- 1/2 tsp sea salt (or to taste): enhances overall taste
- 6 sprigs fresh thyme: gives a fragrant, herbaceous note
- Toppings (e.g., crispy onions, panko, crackers, cornflakes): adds crunch and flavor contrast
Instructions
- Steam or boil the broccoli florets until al dente. Set aside.
- In a skillet, sauté diced onion in a small amount of olive oil or water until translucent.
- Add mushrooms and a pinch of salt. Cook until they wilt and release moisture.
- Pour in white wine and add thyme. Increase heat and simmer until most liquid evaporates.
- In a bowl or blender, combine cashew milk, flour, nutritional yeast, onion powder, garlic powder, and salt. Mix until smooth and lump-free.
- Pour the mixture into the skillet with mushrooms and stir well. Simmer until thick and creamy.
- Add the cooked broccoli to the skillet and fold everything together until well combined.
- Transfer to a casserole dish and top with your choice of crispy topping.
- Broil for 2–4 minutes or until the top is golden and crispy. Serve hot.
Notes
- Use oat or soy milk if allergic to cashews.
- To make gluten-free, substitute flour with chickpea or rice flour.
- Add soy curls or lentils for more protein.
- Refrigerate leftovers for up to 3 days or freeze for up to 1 month.
- Make ahead and broil just before serving to maintain the crispy topping.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 131 kcal
- Sugar: 4 g
- Sodium: 437 mg
- Fat: 2 g
- Saturated Fat: 1 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 7 g
- Protein: 8 g
- Cholesterol: 0 mg
