Vegan Cheesy Broccoli Cauliflower Quinoa Casserole
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This vegan broccoli cauliflower casserole packs about 12g of protein per serving, all from whole food sources like quinoa and cashews. The combination of quinoa, broccoli, cauliflower, and a cashew-based cheese sauce gives you cheesy comfort food without any dairy, and the flavors honestly blew me away the first time I made it.
The cashew cheese sauce is rich and savory without any processed ingredients. Nutritional yeast and smoked paprika give it that sharp, slightly smoky flavor that makes you forget there’s no dairy involved. And because quinoa contains all nine essential amino acids, this casserole fills you up in a way that most veggie bakes just don’t.
What Makes This Vegan Broccoli Cauliflower Casserole So Good?
The secret is the cashew cheese sauce. Soaked cashews blended with nutritional yeast create a sauce that’s legitimately creamy and cheesy tasting. Nutritional yeast brings a savory, umami-rich flavor along with B vitamins, while the cashews provide healthy fats and about 5g of protein per quarter cup.
Quinoa pulls more weight than rice or pasta in a dish like this. It’s one of the few plant-based grains with a complete amino acid profile, so combined with the cashews in the sauce, each serving gets you about 12g of protein without any protein powder or processed meat substitutes.
The broccoli and cauliflower hold up well during baking without turning to mush, as long as you steam them just until fork-tender first. Overcook them at this stage and your casserole will be watery. Undercook them and they’ll be too crunchy after baking. You want them to still have a slight bite when you pull them out of the steamer.
If you enjoy broccoli-forward dishes, also check out the Vegan Creamy Alfredo Broccoli Pasta for another take on creamy broccoli comfort food.
Ingredients for This Dairy Free Broccoli Casserole
- 1 cup quinoa (dry, yields about 3 cups cooked)
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 cup raw cashews (soaked for 4 hours or overnight)
- 1/4 cup nutritional yeast
- 1/2 cup unsweetened almond milk (or any plant-based milk)
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 clove garlic, minced
- 1 tsp onion powder
- 1 tsp smoked paprika
- Salt and pepper, to taste
- 1/4 cup whole wheat breadcrumbs (optional, for a crunchy topping)
- 1 tbsp fresh parsley, chopped (for garnish)
How to Make This Cheesy Broccoli Cauliflower Bake
- Preheat your oven to 375°F (190°C).
- Cook the quinoa. Rinse 1 cup of dry quinoa and cook according to package directions (usually about 15 minutes in 2 cups of water). Fluff with a fork and set aside.
- Steam the veggies. Steam 2 cups broccoli florets and 2 cups cauliflower florets for 5-7 minutes, until just fork-tender. They should still have a slight bite since they’ll soften more in the oven.
- Blend the cashew cheese sauce. In a high-speed blender, combine 1 cup soaked cashews, 1/4 cup nutritional yeast, 1/2 cup almond milk, 1 tbsp lemon juice, 1 clove minced garlic, 1 tsp onion powder, 1 tsp smoked paprika, and a pinch of salt and pepper. Blend until completely smooth, about 60-90 seconds. The sauce should be thick and pourable. If it’s too thick, add a splash more almond milk.
- Combine everything. In a large bowl, toss the cooked quinoa, steamed broccoli and cauliflower, and the cashew cheese sauce together until everything is evenly coated.
- Bake. Grease a 9×13 casserole dish with 1 tbsp olive oil. Pour in the mixture and spread it evenly. Sprinkle 1/4 cup breadcrumbs over the top if you want a crispy crust. Bake for 20-25 minutes until the edges are bubbling and the top is golden. Garnish with 1 tbsp chopped fresh parsley before serving.
Tips for the Best Vegan Broccoli Quinoa Casserole
- Soak your cashews properly. Four hours in room temperature water or overnight in the fridge gives the smoothest sauce. In a pinch, soak them in boiling water for 15 minutes, but the texture won’t be quite as silky.
- Don’t skip the lemon juice. It brightens the sauce and balances the richness of the cashews. Without it, the sauce can taste flat.
- Use a high-speed blender. A regular blender can leave the sauce grainy. If that’s all you have, blend for a full 2-3 minutes, scraping down the sides as needed.
- Cut your florets small. Bite-sized pieces (about 1 inch) cook evenly and distribute throughout the casserole so you get veggies in every bite.
- Let it rest for 5 minutes after baking. The casserole firms up slightly as it cools, making it easier to serve clean portions.
How to Store This Plant Based Broccoli Cheese Casserole
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave or warm the whole dish in the oven at 350°F for 10-15 minutes. The casserole also freezes well for up to 2 months. Wrap it tightly in foil or transfer to a freezer-safe container, then thaw overnight in the fridge before reheating. The breadcrumb topping will lose its crunch after storing, so you can sprinkle fresh breadcrumbs on top before reheating in the oven.
Variations on This Vegan Broccoli Cauliflower Casserole
- Add more protein. Toss in a can of drained chickpeas or 1 cup of cooked lentils for an extra 8-10g of protein per serving. Tempeh crumbles also work well here.
- Switch up the veggies. Spinach, kale, or roasted sweet potatoes are all great swaps. You could also add diced bell peppers or zucchini for more variety.
- Make it spicy. Add 1/2 tsp cayenne pepper or a diced jalapeño to the cheese sauce for some heat.
- Add a tangy kick. Stir 1 tablespoon of Dijon mustard into the cashew cheese sauce before mixing. It gives the sauce a sharper, more complex flavor.
- Make it gluten-free. Simply skip the breadcrumbs or use gluten-free breadcrumbs. The rest of the recipe is naturally gluten-free.
- Swap the grain. Brown rice or white rice work in place of quinoa, though you’ll lose the complete protein benefit. For another quinoa-based meal, try the Tofu and Quinoa Power Bowl.
Frequently Asked Questions
Can I make this dairy free broccoli casserole ahead of time?
Yes. Assemble the casserole, cover it, and store in the fridge for up to 24 hours before baking. Add about 5 extra minutes to the bake time since it will be cold. You can also prep the cashew cheese sauce up to 3 days ahead and keep it refrigerated.
Is there a nut-free option for the cheese sauce?
Sunflower seeds are the closest swap for cashews. Use the same amount and soak them the same way. The flavor will be slightly different but still creamy and satisfying. You could also use a store-bought vegan cheese sauce if you prefer.
How much protein does this casserole have?
Each serving has approximately 12g of protein, primarily from the quinoa and cashews. Add chickpeas or lentils to bump it up to 20g+ per serving.
Can I use frozen broccoli and cauliflower?
You can, but thaw and drain them thoroughly first. Frozen veggies release a lot of water, which can make the casserole soggy. Pat them dry with a towel before mixing with the sauce. Skip the steaming step since frozen veggies are already partially cooked.
This vegan broccoli cauliflower casserole is the kind of dish that works just as well on a Tuesday night as it does when you’re feeding a crowd. The cashew cheese sauce is rich and flavorful, the quinoa adds substance, and everything comes together in about 45 minutes. If you’re looking for more veggie-packed comfort food, the Vegan Lasagna and the Vegan Broccoli Rice Casserole are both worth trying.
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Vegan Broccoli and Cauliflower Casserole
Ingredients
- 1 cup quinoa cooked
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 cup raw cashews soaked for 4 hours or overnight
- 1/4 cup nutritional yeast
- 1/2 cup unsweetened almond milk or other plant-based milk
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 clove garlic minced
- 1 tsp onion powder
- 1 tsp smoked paprika
- Salt and pepper to taste
- 1/4 cup whole wheat breadcrumbs optional, for crunch
- 1 tbsp fresh parsley chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Cook your quinoa: Follow the package instructions to cook 1 cup of quinoa, which forms the hearty base for this quinoa broccoli casserole.1 cup quinoa
- Steam the veggies: Steam 2 cups each of broccoli and cauliflower until tender, about 5-7 minutes.2 cups broccoli florets, 2 cups cauliflower florets
- Blend the cheese sauce: In a blender, combine the soaked cashews, nutritional yeast, almond milk, lemon juice, garlic, onion powder, smoked paprika, and a pinch of salt and pepper. Blend until the plant-based cheese sauce is silky smooth.1 cup raw cashews, 1/4 cup nutritional yeast, 1/2 cup unsweetened almond milk, 1 tbsp lemon juice, 1 clove garlic, 1 tsp onion powder, 1 tsp smoked paprika, Salt and pepper
- Mix it all together: In a large bowl, mix the cooked quinoa, steamed veggies, and cashew cheese sauce until everything is coated.
- Prep the Dish and Bake: Grease your baking dish with 1 tablespoon of olive oil. Then, pour in the casserole mixture. Sprinkle breadcrumbs on top if you want some extra crunch, and bake for 20-25 minutes until it's golden and bubbly. Garnish with fresh parsley before serving.1 tbsp olive oil
Notes
- Variations: For extra protein, add cooked lentils or chickpeas to the casserole before baking. You can also swap the broccoli and cauliflower with other vegetables like spinach or kale.
- Enhancing Flavor: Add a tablespoon of Dijon mustard to the cashew “cheese” sauce for a tangy kick, or sprinkle a little vegan parmesan over the breadcrumbs before baking for extra “cheesy” flavor.
- Serving Suggestions: Serve this casserole with a side salad or crusty whole-grain bread to round out the meal.
- Protein: 12g
- Carbohydrates: 25g
- Fat: 10g
