Easy “Cheesy” Broccoli Casserole Recipe (Gluten-Free)
This easy Broccoli Casserole recipe is a dairy-free version of the broccoli and cheese classic you know and love. Best part? You’d never know the difference! Made with simple ingredients like tender broccoli, creamy cheese sauce, and a crunchy, buttery, gluten-free topping!
TABLE OF CONTENTS
What Makes This Recipe Great
I’ve always loved anything that involves broccoli and cheese. Especially the creamy broccoli cheese casserole recipe I had growing up that was made with cream of mushroom soup. However, regular cow’s milk dairy doesn’t agree with me much anymore, and I’ve since learned that those canned soups aren’t the healthiest. Even more, I’m gluten-free now, so the buttery Ritz crackers I used to love aren’t on the menu for me now.
I wanted to create a healthier, dairy-free version of the creamy casserole I grew up loving, and this Easy Broccoli Casserole Recipe turned out really great! Even my husband, who eats ALL the dairy normally, said it was amazing! It’s a new favorite recipe in my house!
A cheesy, creamy sauce, tender broccoli, and a crunchy, delicious topping– what could be better? Plus, I’ve included plenty of recipe variations in case you’re looking to jazz up this delicious side dish and make it an entree! It’s truly the ultimate comfort food.
With a few simple swaps, it’s also super easy to make a completely vegan broccoli casserole (see notes below!)
How to Make This Easy Broccoli Casserole Recipe
This “Cheesy” Broccoli Casserole uses non-dairy alternatives instead of the traditional sharp cheddar cheese, heavy cream, and sour cream. This version has the same great flavor, texture, and taste but is lower in calories and carbs and just generally healthier! (Check the recipe card below for full nutritional information).
Ingredient Notes
- Raw Unsalted Cashews: No need to soak if you have a high-powered blender. I get my cashews from Trader Joe’s – they have raw, unsalted ones for a great price. Blending cashews makes for a super thick and creamy sauce. Other non-dairy milk (almond milk, cashew milk, oat milk, etc) are too thin for the cheese sauce.
- Heads of Broccoli: Chop into bite-sized pieces, or buy already-chopped fresh broccoli florets. Chop to the desired size. If using frozen broccoli, thaw first and drain any excess water.
- Chicken Broth: Substitute vegetable broth for vegan broccoli casserole. I love using Kettle & Fire brand – the ingredients and taste are amazing! Use code MARY for 20% off at checkout!
- Full Fat Coconut Milk: Make sure you mix it together before measuring – it separates in the can!
- Nutritional Yeast: Nutritional yeast is basically deactivated yeast, and it comes in the form of flakes or powder. Nutritional yeast has a lot of nutritional value, and it is Whole30 compliant- click here to learn more about it and its benefits! I usually get mine from Trader Joe’s or Thrive Market.
- Pork Panko: This is a great alternative to regular bread crumbs for this gluten-free casserole, and it’s also Keto and Whole30 friendly. Use crushed-up crackers for a vegan version (I like Simple Mills).
- Ghee: Ghee is butter, where the milk solids and proteins have been removed. Most people avoiding dairy do fine with it! If you have a true dairy allergy or are making a vegan broccoli casserole, vegan butter or coconut oil is best. My favorite brand of ghee is Fourth & Heart.
- Minced Garlic
- Lemon Juice: I recommend using fresh lemon juice, but a bottle will work in a pinch.
- Dijon Mustard
- Spices: Sea salt, onion powder, cayenne pepper, and turmeric.
- Garnish: Season with salt and black pepper to taste. To add some spice, garnish with red pepper flakes.
Step-by-Step Instructions
- Preheat the oven to 350. Bring a large pot of water to a boil. Add chopped broccoli florets and cook for 3-4 minutes. Drain and set aside.
- Make the sauce. Combine cashews, coconut milk, chicken broth, lemon juice, nutritional yeast, garlic, mustard, and spices into a high-speed blender. Blend on high for 30 seconds until the sauce is very creamy.
- Spray a casserole dish (I used 9×9, but you can also use a 9×13 – it will just be a little thinner) with cooking oil. Add broccoli to the prepared baking dish and pour the cheese sauce overtop. Mix well until combined.
- Make the topping. Heat the ghee over medium heat and add in the pork panko (or breadcrumbs/crackers/chips of choice). Saute for 1-2 minutes until combined and slightly toasted. Sprinkle the topping evenly on top of the broccoli mixture.
- Bake the casserole for 35-40 minutes until cooked through and bubbling on the edges and the topping is golden brown. Serve and enjoy!
Mary’s Tips & Tricks
- Vegan Option: If you want to make vegan broccoli casserole or don’t want to use pork panko, you can use crushed-up regular bread crumbs (if you tolerate gluten) or crushed-up paleo crackers (I like Simple Mills) or other gluten-free bread crumbs. Or omit the topping completely, and it will still be delicious! Use vegetable broth and vegan butter, and you’ll have both vegan cheese sauce and a vegan casserole!
- Cashew Soak: If you don’t have a high-speed blender like a Vitamix, you’ll want to soak your cashews for at least one hour. For best results, soaking overnight is ideal. This will ensure you get the best cashew cream with a smooth consistency!
Recipe Variations
- Protein: To make this easy broccoli casserole recipe even heartier, add in leftover rotisserie chicken, Thanksgiving turkey, ham, or chopped chicken breasts!
- Toppings: I used pork panko as my gluten-free topping alternative, but feel free to use gluten-free crushed crackers (FYI, ritz crackers are not gluten-free), panko breadcrumbs, or your favorite alternative. Use regular crackers if you’re not concerned about the gluten.
- Rice: If you want to add rice to your casserole, I recommend adding 1 cup of cooked rice (long grain, white rice, brown rice, rice medley– your choice!) to the broccoli mixture, then stir to incorporate. If you have leftover rice, use it up!
Serving Tips
Serve this easy broccoli casserole recipe as the perfect side dish for your holiday table or any family dinner. The whole family will love its cheesy goodness!
To make it a main dish, follow the tips above to add a protein and/or rice, then serve this on its own!
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven and serve warm.
To freeze, I recommend baking without the topping. Remove from the oven and let your casserole cool completely to room temperature. Store in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator, add the topping, and bake at 350F for about 20-25 minutes.
Make ahead: If you’re making this healthy broccoli casserole recipe for Thanksgiving and want to prep ahead of time, simply prepare your casserole according to steps 1-3. Make the topping, but store it separately. Cover and refrigerate for up to 48 hours, then add the topping and bake according to step 5.
Recipe FAQs
Yes! You can use either. You’ll want to make sure both versions are cooked to tender and drained before adding to your casserole.
Yes! Unfortunately, the broccoli will not get tender enough if not cooked first.
With a couple of super easy swaps, this gluten-free casserole can be vegan broccoli cheese casserole in no time! Simply use vegetable broth, vegan butter, and a topping alternative besides the pork panko.
While it is lower carb, this casserole is a bit high in the carb count to be considered “keto broccoli casserole.” However, it’s still low carb compared to traditional broccoli and cheese casseroles.
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Easy Broccoli Casserole Recipe (Gluten-Free & Dairy-Free)
Ingredients
- 3 heads broccoli, chopped into florets, about 8 cups
- 2 cups raw unsalted cashews, no need to soak if you have a high-powered blender
- 1 cup chicken broth, sub vegetable broth for vegan
- 1 cup full fat coconut milk, make sure you mix it together before measuring – it separates in the can!
- 2 tbsp fresh squeezed lemon juice
- 2 tbsp nutritional yeast
- 2 cloves minced garlic
- 1 tsp dijon mustard
- 1.5 tsp sea salt
- 1 tsp onion powder
- ¼ tsp cayenne pepper
- ½ tsp turmeric
Topping
- 1 cup Pork Panko, or regular panko if not gluten free, crushed up paleo crackers, Siete chips, etc.
- 1 tbsp ghee, sub coconut oil or vegan butter for 100% dairy free
Equipment
Instructions
- Preheat oven to 350. Bring a large pot of water to a boil. Add chopped broccoli florets and cook for 3-4 minutes. Drain, and set aside.
- Make the sauce. Combine cashews, coconut milk, chicken broth, lemon juice, nutritional yeast, garlic, mustard, and spices into a high powered blender. Blend on high for 30 seconds until the sauce is very creamy.
- Spray a casserole dish (I used 9×9 but you can also use a 9×13 – it will just be a little thinner) with cooking oil. Add broccoli to the casserole dish and pour the sauce overtop. Mix well until combined.
- Make the topping. Heat the ghee over medium high heat and add in the pork panko (or breadcrumbs/crackers/chips of choice). Saute for 1-2 minutes until combined and slightly toasted. Spread the topping evenly on top of the broccoli mixture.
- Bake the casserole for 35-40 minutes until cooked through and bubbling on the edges. Serve and enjoy!
Notes
Mary’s Tips & Tricks
- Vegan Option: If you want to make vegan broccoli casserole or don’t want to use pork panko, you can use crushed-up regular bread crumbs (if you tolerate gluten) or crushed-up paleo crackers (I like Simple Mills) or other gluten-free bread crumbs. Or omit the topping completely, and it will still be delicious! Use vegetable broth and vegan butter, and you’ll have both vegan cheese sauce and a vegan casserole!
- Cashew Soak: If you don’t have a high-speed blender like a Vitamix, you’ll want to soak your cashews for at least one hour. For best results, soaking overnight is ideal. This will ensure you get the best cashew cream with a smooth consistency!
Recipe Variations
- Protein: To make this comforting casserole even heartier, add in leftover rotisserie chicken, Thanksgiving turkey, ham, or chopped chicken breasts!
- Toppings: I used pork panko as my gluten-free topping alternative, but feel free to use gluten-free crushed crackers (FYI, ritz crackers are not gluten-free), bread crumbs, or your favorite alternative. Use regular crackers if you’re not concerned about the gluten.
- Rice: If you want to add rice to your casserole, I recommend adding 1 cup of cooked rice (long grain, white rice, brown rice, rice medley– your choice!) to the broccoli mixture, then stir to incorporate.
Serving Tips
Serve this easy broccoli casserole recipe as the perfect side dish for holidays or any family meal. Everyone will love its cheesy goodness! To make it a main dish, follow the tips above to add a protein and/or rice, then serve this on its own!Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven and serve warm. To freeze, I recommend baking without the topping. Remove from the oven and let your casserole cool completely to room temperature. Store in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator, add the topping, and bake at 350F for about 20-25 minutes. Make ahead: If you’re making this cheese broccoli casserole for Thanksgiving and want to prep ahead of time, simply prepare your casserole according to steps 1-3. Make the topping, but store it separately. Cover and refrigerate for up to 48 hours, then add the topping and bake according to step 5.Nutrition
This post was originally published on June 10, 2019 and updated with new photos and copy on May 25, 2022. Photos by Half Acre House.
42 Comments on “Easy “Cheesy” Broccoli Casserole Recipe (Gluten-Free)”
I make this every year for thanksgiving and put GF crispy fried onions on top instead of breadcrumbs. It’s addictive!
My only issue is that even when I follow the recipe exactly, and then put it in a 9×13 so it’s thinner/should cook faster, it always takes at least 10 minutes longer than the stated cook time to actually “set”. Or maybe it’s supposed to be wet and not as set, but I like it set!
Thank you for this recipe!
Will it make a difference to use salted cashews instead of unsalted?
Absolutely delicious! Highly recommend. My fiance loved it too. Thank you!