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.
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)”
Could I use another nut or seed instead of cashews?
This was fantastic! Made it for a small potluck so that we could stay compliant, and it was an eat cold over the kitchen sink that night kind of good! Would definitely make again
Thanks Erin!!
So delicious! Clean and yummy. Would this freeze well?
Hi Jayne! Yes this should freeze ok. Thank you!
I’d like to make this for Christmas. Can it be made a day ahead, and baked on Christmas? If not, what prep can be made a day in advance? Thank you!
So sorry for the delay in my response, Kristin! Yes you can make this a day ahead and bake the day of. If you made it, I hope you loved it!
Hi! This looks delicious! Would this work with any other nut besides cashews? Thank you!
Unfortunately I haven’t tested it with any other nuts so I can’t say for sure!
Delicious casserole! Will definitely be making this again.
This was a wonderful alternative for a dairy and gluten free side at Thanksgiving. We found rice panko/“bread” crumbs at Trader joe’s and it worked well but be aware that for 1C of topping you use you may need more than 1T of butter/ghee/oil as we found out, at least 3T to incorporate and then brown on top. toward the end we put on broiler to darken the top as 350 didn’t seem to cut the mustard. was still “white/pail” after the 40-45 min of baking. just our 2 cents but overall a WONDERFUL option for myself who LOVES and missed dairy!!! Thank you, we will be using this again!
Thanks so much, Tammy!
I made this as directed + a protein and it turned out AMAZING! I’m going to add this as a staple recipe. I add grilled chicken directly with the broccoli and cooled as directed and it was an awesome meal.
Hello! This recipe sounds delicious!
I have 4 heads of broccoli + all ingredients listed, besides cashews.
Should I use extra coconut milk (to make up for cashews) or still the 1 Cup coconut milk?
Wonder if coconut cream in can would be maybe substitution for cashews?
Thank you for healthy Whole30 recipes.
Happy Easter!! 🙏
Hi Angela! I haven’t tested it without the cashews. I think a tad bit more coconut milk should work (or cream) – but it may not be as creamy. Let me know if you try it and it works out!
This looks phenomenal! Like above ^ we have been gifted ALOT of broccoli from neighbors! — but i don’t have any cashews… Any replacement options? Almond Or almond flour? Omit?
Hi- You could try just coconut milk! It may not be quite as creamy but I think it should work!
This was just what I needed for comfort during this Coronavirus pandemic. A friend across the hall gave us 8 head of fresh broccoli from his son’s restaurant. It seems almost all broccoli casseroles are loaded with cheese. This recipe satisfied my love of cheesy casseroles and kept my digestive system happy and calm.
I used oatmilk because that is what I had and I added caramelized onion and mushrooms just because I like them. It is that kind of recipe that you can do so much with.
I live in New York City and I needed this culinary break.
Thank you Mary.
Thank you SO much Jerie! I am so glad you enjoyed it!!
Have you tried this using almond meal as topping? Or other nut flour?
I have only tried it with pork Panko!
Loved this! I used curry instead of Tumeric, just because it was what I had on hand and it was so delicious! Next time instead of it being a side, I’m adding chicken and serving over cauliflower rice!
I’m so glad you enjoyed it! That sounds delicious 🙂
Can this be made ahead of time and reheated before the meal?
Yes – it can!
Do you have the macros for this?
I don’t track macros for my recipes (yet) on here! Hopefully some day!
I think I am going to amp up the seasonings as it was a bit bland when we had it last night. This morning though, it was cheesier tasting. Thoughts?
Totally up to you if you’d like to up the seasonings – Myself and others like it the way it is…so it’s your call:)
Thanks…. will ponder a bit. Maybe more paprika on the top.
We had this for supper tonight and it was so good!!! If someone had told me a year ago I’d be eating (and loving) a sauce made out of cashews I wouldn’t have believed them. Thank you for another delicious and healthy recipe!!
This was delicious! I bought way too much broccoli recently and have been working my way through it – it was great to have broccoli cooked some way other than steamed or roasted. The pork panko is new to me and is MONEY!
Hi Katie! Thanks! So glad you enjoyed it <3
I’m confused with the ghee, which is clarified butter, though the recipe states it is dairy free. I will try this with dairy free buttery spread; perhaps a cultured one. The recipe looks delicious!
Hi Amy – you can substitute coconut oil or another vegan butter for the ghee! Very pure ghee (99 -99.5% pure butter oil) may have trace amounts of casein and lactose remaining, but unless a person is extremely sensitive, it will normally not cause problems, even if other dairy does. If you are vegan or have a dairy allergy then definitely avoid the ghee! Thanks!
Could this be made in an instant pot or slow cooker?
I haven’t tried it and I worry the broccoli would get mushy – I need to test it out and can get back to you!
Can I sub Almond milk for the coconut milk?
I haven’t tested it but it should work!