Creamy, cheesy and wonderfully comforting, this dairy-free broccoli casserole makes a fantastic side for holiday meals or chilly nights. Fresh vegetables, a velvety cashew “cheese” sauce and a crunchy cracker topping create a satisfying, comforting dish. Vegetarian with an easy gluten-free option.

This dairy-free broccoli casserole is creamy and comforting.

It may not be the most elegant-looking side, but it more than makes up for that with flavor.

• Tender, bright broccoli florets.
• A savory, cashew-based “cheese” sauce.
• A buttery, crunchy cracker topping.

Together these elements form a cozy side dish that works equally well on a holiday table or for an everyday meal.

Best of all, there’s no condensed cream soup, mayo, or shredded dairy cheese required.

That means this version is dairy-free and a bit lighter than the traditional casserole, without sacrificing comfort or flavor.

How to Make Dairy-Free Broccoli Casserole

Here’s the method in four clear steps:

Make the “cheese” sauce. Blend soaked cashews with dairy-free milk, nutritional yeast and seasonings in a high-speed blender until completely smooth. The sauce will be thin at first but thickens in the oven.

Cook the vegetables. Sauté onion and mushrooms in olive oil until softened, then add broccoli and cook until crisp-tender and bright green.

Assemble the casserole. Toss the cooked vegetables with the cashew sauce, season to taste, stir in a lightly beaten egg to help the mixture set, then transfer to a greased casserole dish and sprinkle with crushed dairy-free crackers.

Bake until golden and set. Bake at 400°F for about 25 minutes until the casserole is set and the topping is browned. Let rest before serving so it firms up.

Tips & Tricks

1. If you forget to soak cashews overnight, cover them with boiling water and let them sit 30–60 minutes before blending.
2. Use a high-speed blender for the creamiest texture. Regular blenders can work but may leave a slightly grainy sauce.
3. The cashew sauce will be pourable when blended — that’s normal. It will set and thicken while baking.
4. If you don’t like mushrooms, replace them with an extra cup of broccoli.
5. The egg helps the casserole hold together. It hasn’t been tested without it, so expect a different texture if omitted.

How to Store

This casserole is best served fresh so the cracker topping stays crisp. To keep leftovers:

Refrigerator: Allow to cool completely, then store in an airtight container for up to 4 days. Reheat gently in the oven to help revive texture; the topping will be softer after refrigeration.

Ingredients

Instructions

1. Preheat the oven to 400ºF. Lightly grease a 9×9-inch casserole dish and set aside.
2. Make the sauce: Drain and rinse soaked cashews, then combine them in a high-speed blender with the plant milk, garlic, nutritional yeast, vinegar and seasonings. Blend on high until completely smooth and creamy, about 1–2 minutes. Set aside.
3. Cook the vegetables: Heat olive oil in a large skillet over medium heat. Sauté the onion 2–3 minutes until softened. Add mushrooms and cook about 5 minutes until tender. Stir in broccoli and ½ teaspoon salt and sauté 3–4 minutes until crisp-tender and vibrant.
4. Transfer the vegetables to a large bowl and pour in the cashew sauce. Toss to combine — the mixture will be liquidy but will thicken while baking. Season to taste with more salt and pepper as needed, then stir in the beaten egg.
5. Spread the mixture into the prepared baking dish and top evenly with the crushed cracker rounds.
6. Bake about 25 minutes, until the casserole is set and the topping is golden brown. Let rest about 15 minutes before serving.

Notes

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Dairy Free Broccoli Casserole

Yield:
about 6 to 8 servings

Prep Time:
20 minutes

Cook Time:
45 minutes

Total Time:
1 hour 5 minutes

Creamy, cheesy and super cozy, this dairy-free broccoli casserole is a fantastic side for colder weather or holiday gatherings. Fresh veggies, a cashew-based sauce and a crunchy cracker topping deliver classic comfort without dairy.

Ingredients

For the cheese sauce:

• 1 cup raw cashews, soaked overnight*
• 2 cups unsweetened plain almond or cashew milk
• 2 cloves garlic
• ⅓ cup nutritional yeast
• 1 tablespoon apple cider vinegar
• ¾ teaspoon onion powder
• ½ teaspoon sweet paprika
• ½ teaspoon ground mustard seed
• ½ teaspoon fine sea salt
• ¼ teaspoon pepper
• ¼ teaspoon ground turmeric (optional)

For the casserole:

• 2 tablespoons olive oil
• 1 small onion, chopped
• 1 cup chopped baby bella mushrooms
• 7 cups bite-sized broccoli florets
• ½ teaspoon fine sea salt
• 1 large egg, lightly beaten
• 1 cup crushed dairy-free cracker rounds**