Vegan “Cheesy” Broccoli Cauliflower Quinoa Casserole

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There’s something about a warm, bubbly casserole that makes everything better, right? This dairy-free Vegan “Cheesy” Broccoli Cauliflower Quinoa Casserole is exactly the kind of comfort food we all need. It’s creamy, hearty, and loaded with plant-based protein from quinoa and a plant-based cheese sauce made with cashews.

Plus, it’s packed with tender broccoli and cauliflower, making it both healthy and satisfying.  Great side dish or main dish for the family!

Broccoli and Cauliflower Quinoa Casserole with Plant-Based Cheese Sauce


Why You’ll Love This Dairy-Free Broccoli Casserole

  • Creamy, cheesy goodness without dairy: This dairy-free broccoli casserole features a rich and cheesy sauce made entirely from cashews and nutritional yeast.
  • Packed with nutrients: Loaded with protein-rich quinoa and fiber-filled veggies, this healthy vegan casserole is as nutritious as it is tasty.
  • Easy to make: Simple ingredients and easy steps make this a perfect weeknight dish.
  • Highly customizable: You can add other veggies or even more protein to create your ideal quinoa broccoli casserole!

Health Benefits of Vegan Broccoli and Cauliflower Quinoa Casserole

Let’s break down why this healthy vegan casserole is more than just comfort food. Each ingredient packs a nutritional punch:

  1. Cashews: These nuts create a creamy base for the plant-based cheese sauce, providing healthy fats and plant-based protein.
  2. Nutritional Yeast: A key ingredient in any good plant-based cheese sauce, nutritional yeast adds a cheesy flavor while also delivering B vitamins. Learn more about the health benefits of nutritional yeast here.
  3. Broccoli and Cauliflower: These veggies are nutrient-dense and high in fiber, making this dish a perfect fit for anyone looking to eat more vegetables.
  4. Quinoa: As a complete protein, quinoa is the perfect addition to a quinoa broccoli casserole, making it both nutritious and filling!

Broccoli and Cauliflower Quinoa Casserole with Plant-Based Cheese Sauce


Ingredients You’ll Need

Vegan “Cheesy” Broccoli Cauliflower Quinoa Casserole Recipe

  • 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)

How to Make This Vegan Broccoli and Cauliflower Casserole

  1. Preheat your oven to 375°F (190°C).
  2. Cook your quinoa: Follow the package instructions to cook 1 cup of quinoa, which forms the hearty base for this quinoa broccoli casserole.
  3. Steam the veggies: Steam 2 cups each of broccoli and cauliflower until tender, about 5-7 minutes.
  4. 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.
  5. Mix it all together: In a large bowl, mix the cooked quinoa, steamed veggies, and cashew cheese sauce until everything is coated.
  6. Bake and serve: Pour the mixture into a greased casserole dish, top with breadcrumbs if desired, and bake for 20-25 minutes until golden and bubbly. Garnish with parsley.

Broccoli and Cauliflower Quinoa Casserole with Plant-Based Cheese Sauce


How to Store Your Dairy-Free Broccoli Casserole

  • This dairy-free broccoli casserole keeps well in the fridge for up to 4 days in an airtight container. Reheat in the oven at 350°F or in the microwave for a quick meal. You can also freeze it for longer storage. Simply thaw it overnight in the fridge and reheat.

More Variations on Your Vegan Casserole

  • Extra protein boost: Add cooked lentils or chickpeas to your quinoa broccoli casserole for an added protein punch.
  • Switch up the veggies: Spinach, kale, or even roasted sweet potatoes can be great substitutes in this healthy vegan casserole.
  • Tang it up: Stir in a tablespoon of Dijon mustard to the plant-based cheese sauce for a sharp, tangy twist.  Even a twist of black pepper or sprinkle of sea salt brings out those flavors!
  • Make it gluten-free: Simply omit the breadcrumbs or use gluten-free breadcrumbs for a completely gluten-free version of this casserole.

FAQs

Can I make this casserole ahead of time?
Yes! You can assemble everything and store it in the fridge until ready to bake. Just add a few minutes to the bake time if it’s coming straight from the fridge.

Can I freeze this casserole?
Definitely. Just let it cool, wrap it well, and freeze. Reheat from frozen at 350°F for about 35-40 minutes until warmed through.

Is there a nut-free option?
If you’re avoiding nuts, swap out the cashews for sunflower seeds or use a store-bought vegan cheese sauce.

What can I replace with the quinoa?
You can easily replace with white rice, brown rice or pasta.

veggie holiday dish


Time to Enjoy Your Vegan Broccoli and Cauliflower Quinoa Casserole

There’s no reason to miss out on comforting, cheesy dishes just because you’re plant-based. This vegan cheesy broccoli cauliflower casserole has all the cheesy, cozy vibes without the dairy. Plus, it’s healthy and packed with nutrients, making it perfect for a family meal or meal prep. Give it a try and get ready for your new favorite healthy vegan casserole!

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More Comfort Food Recipes

Vegan Broccoli and Cauliflower Casserole

This Vegan Broccoli and Cauliflower Casserole is a comforting, protein-packed dish featuring tender veggies, creamy cashew-based cheese sauce, and quinoa. It’s easy to make, dairy-free, and perfect for a cozy meal or meal prep. Ideal for anyone looking for a hearty, healthy, and delicious vegan dinner!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dinner
Cuisine: American, Vegan
Diet: Vegan
Keyword: broccoli, Cauliflower, comfort food, quinoa, vegan casserole, vegan cheese sauce
Servings: 4
Calories: 300kcal
Cost: $9

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.
Macros per Serving:
  • Protein: 12g
  • Carbohydrates: 25g
  • Fat: 10g

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