Cheesy Vegan Broccoli Casserole, just like Mom used to make! This dairy-free twist on a classic side dish bakes fresh broccoli with vegan cheese sauce and a crispy cracker crumb topping.
Looking for a change from your usual side dishes? Check out this Vegan Cauliflower Cheese, this Vegan Green Bean Casserole, and these Vegan Scalloped Potatoes!
One bite of this Vegan Broccoli Cheese Casserole and you’ll be saying, “OMG this is SO cheesy!” That’s what I did, and I still can’t get over how indulgent and veggie-packed it is!
This casserole is a lot like my Cheesy Broccoli Rice Vegan Casserole and Vegan Broccoli Cheddar Soup. Like these two recipes, vegan cheese sauce and blanched broccoli are the stars, while a buttery cracker crumb topping adds a delicious crunch. My entire family (kids and all!) absolutely loves this one, and we always look forward to pairing it with dinner.
Why you’ll love this easy, cheesy broccoli bake
- So cheesy! A salty, savory, and creamy vegan cashew cheese sauce envelops every broccoli floret to instantly make this easy side dish picky-eater-approved.
- Fresh or frozen broccoli – I made this with fresh broccoli florets, but pre-chopped florets and frozen broccoli florets will work just as well.
- Easy side dish – Vegan side dishes don’t get much easier than this baked broccoli casserole. It’s fuss-free and pairs well with everything, from Crispy Vegan Cutlets to Marinated Tofu!
How to make a vegan broccoli casserole
Find the complete printable recipe with measurements below in the recipe card.
Start by blanching the broccoli in a pot of boiling water. After 3 minutes, drain the broccoli and add it to a large casserole dish.
Recipe Tip
You can skip this step if you’re using frozen broccoli. The florets are pre-cooked and will soften quickly in the oven.
Blend the soaked and drained cashews, vegetable broth, onion powder, garlic powder, nutritional yeast, and salt in a blender until smooth and creamy.
Combine the melted vegan butter and crushed crackers in a small bowl and stir to combine.
To start assembling the casserole, pour the vegan cheese sauce over the broccoli in the casserole dish. Toss to coat.
Sprinkle half of the shredded vegan cheese over top and stir it into the broccoli mixture. Add the rest of the vegan cheese on top, then add the buttery cracker crumbs.
Bake the broccoli casserole until the cheese sauce has thickened and the crackers are golden on top. Serve warm and enjoy!
Frequently asked questions
Feel free to use a 50-50 mix of broccoli florets and cauliflower florets, green beans, carrots, or any other veggies you like or need to use up. Just make sure you blanch any fresh vegetables for 1 to 3 minutes first.
Want to make it a meal? Combine the broccoli with sliced vegan chicken, canned chickpeas, or air fryer tofu for a protein boost, and serve each scoop with cooked rice or quinoa.
An equal amount of raw slivered almonds will work just as well as the cashews here. Or, for a nut-free alternative, use pepitas instead.
You can easily make a gluten-free broccoli casserole by swapping the Ritz crackers for another buttery vegan and gluten-free cracker or gluten-free breadcrumbs.
The broccoli and cheese sauce can be combined in the casserole dish up to 1 day before baking. Just wait to add the buttery cracker crumbs on top, or else they’ll become mushy.
Wait for the baked casserole to cool to room temperature before transferring the leftovers to an airtight container. They’ll keep for up to 5 days in the refrigerator or up to 1 month in the freezer. Thaw the leftovers overnight or reheat from frozen in a 350ºF oven until warmed through.
Vegan Broccoli Casserole
Ingredients
- 8 cups broccoli florets
- 1 1/2 cups raw cashews*
- 1 1/2 cups vegetable broth
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 cup nutritional yeast
- 1 teaspoon salt
- 2 cups shredded vegan cheddar cheese optional but good
- 2 tablespoons vegan butter
- 1 cup crushed Ritz-style crackers*
Instructions
- Prepare Oven – Preheat the oven to 350 degrees F.
- Quick Cook Broccoli – Bring a large pot of water to a boil. Once boiling, add the broccoli and cook for 3 minutes. Drain it well, then add it to a 9×13 inch casserole dish or large oval dish and set aside.
- Make the Cheese Sauce – Bring 3-4 cups of water to a boil (I use my tea kettle). Pour the hot water over the cashews and let them soak for 5 minutes or up to an hour. Drain the cashews, discard the soaking water and add to a high-powered blender along with the vegetable broth, onion powder, garlic powder, nutritional yeast and salt. Blend until very smooth and creamy.
- Make Buttery Cracker Topping – Melt the vegan butter in a small bowl for 30 seconds in the microwave. Add the crushed crackers to the butter and stir.
- Assemble the Casserole – Pour the cheese sauce over the broccoli in the casserole dish. Toss to coat the broccoli and spread in an even layer. Add half of the shredded cheese and stir it into the broccoli mixture. Sprinkle the rest of the vegan cheese on top, then the buttery crumbs.
- Bake – Bake the casserole uncovered in the prepared oven for 30 minutes, until the cheese sauce has thickened and it's golden on top. Serve warm.
Notes
- Instead of cashews, you could use pepitas or raw slivered almonds.
- Ritz buttery type crackers are best here, but you can use another vegan cracker (gluten free if needed) or panko breadcrumbs. Or leave them off entirely.
Is it really good without the shredded cheese? I prefer not to use plant-based cheese.
Hi Deborah. The vegan shredded cheese is totally optional in this recipe. Enjoy!
I love this dish. Other than floret cutting it’s an easy recipe. Highly recommended.
Wow! This was delicious!
This recipe is superb! My family loves this dish, thank you!
This sounds so good! If I use frozen broccoli does it need to be cooked before baking?
I would still give it a quick cook, perhaps just 1-2 minutes instead of 3. You probably could skip it and just bake a little longer, but I’d prefer to cook it first still. Enjoy!
I gave it a 5 but haven’t tried it yet. But all your recipes are amazing. Was wondering can you use frozen broccoli
You can use frozen broccoli, yes! Thank you and I hope you love it!
Delicious as all your recipes are! I added cooked brown rice. We loved it – thank you!
Hi Heather. Thank you for your stellar review and recipe idea! I am thrilled that you loved the casserole! Wishing you happy cooking!
I made this tonight and it was excellent! Thank you so much for sharing your recipe so freely with everyone.
I will definitely be making this for Christmas!
Hi Marie. I love sharing my recipes, and I’m so happy that you loved the casserole recipe! Thank you for your terrific feedback! Wishing you lots of happy cooking!
Holy Smokes!
I made this for Christmas dinner for my husband’s non vegan family. The harshest critics went back for seconds and commented on how great it tasted!
You have a gift!
So cheesy and amazing!
I have made this twice already—it is delicious! A hit with family and friends both times. Definitely make this casserole! Question—is it possible to make the cheese sauce a couple days in advance? Thank you!
Thanks Susanna! Yes, you can make the cheese sauce a few days in advance, no problem.
Made this for 2 Thanksgiving celebrations and it was a hit, even for the dairy lovers in my life. ☺️ We have shamelessly been eating it for leftovers the past couple of days & it’s still so delish!
This is a great recipe…thank you
This was absolutely delicious and easy to make. The sauce was creamy and so tasty. I didn’t change a thing, it’s perfect as is! Thank you Nora!
Could frozen broccoli work in this? Looking forward to trying it!
Sure, that should work pretty well. Enjoy!
Looks great! Is it possible to make this in advance (for Thanksgiving)? Thank you!
You could probably assemble it before baking, then cover and keep in the fridge until ready to bake and serve. I wouldn’t make it more than a day or two ahead. I’d also leave off the cracker mixture until right before baking, or they will be mushy. Enjoy!
This was the best vegan broccoli casserole ever! Definitely a keeper,
So cheesy and good!
Hi Wendy. Thank you for sharing your amazing feedback! I’m so glad that you loved the casserole! Happy cooking!
What shredded vegan cheese do you recommend? I love all your recipes that Ive tried and can’t wait to try this for Thanksgiving.
I really like Follow Your Heart and also Violife, but I’ll use other brands as well. I hope you love it!
This is unbelievably DELICIOUS! My family is going to go crazy for this!! Thanks Nora 🙂
You bet, Laura! Thanks for your glowing review! Happy cooking!
This amazing. So flavourful and healthy