This tasty gluten free casserole is a dairy free version of the broccoli & cheese classic you know and love. Best part? You’d never know the difference! Whole30 & Vegan broccoli casserole options included!

vegan broccoli casserole in a white dish with a spoonful scooped out with a silver spoon and a plate on the side

What Makes This Recipe Great

I’ve always loved anything that involves broccoli and cheese. Especially the creamy broccoli casserole 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.

So… I wanted to create a healthier, dairy free version of the creamy casserole I grew up loving, and I think this broccoli & “cheese” gluten free casserole turned out really great! Even my husband, who eats ALL the dairy normally, said it was amazing!

Gluten Free Broccoli Casserole Ingredient Notes

ingredients for gluten free vegan broccoli casserole

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.

Chicken Broth: Sub 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.

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, you can sub coconut oil or vegan butter. This will also make it a vegan broccoli casserole. My favorite brand of ghee is Fourth & Heart.

Recipe Step by Step

steps to make gluten free vegan broccoli casserole
  1. 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.
  2. 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.
  3. 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. 
  4. 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.
  5. Bake the casserole for 35-40 minutes until cooked through and bubbling on the edges. Serve and enjoy!
gluten free broccoli casserole in a white dish with a silver spoon scooping out a serving

Mary’s Tips & Tricks

Topping: If you want this to be vegan broccoli casserole or just 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 just omit the topping completely and it will still be delicious!

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 FAQs

Is this gluten free casserole also vegan?

With a couple of super easy swaps, this gluten free casserole can be vegan broccoli casserole in no time! Simply use vegetable broth, vegan butter, and a topping alternative besides the pork panko.

Is this gluten free casserole keto-friendly?

While it is lower carb, this casserole is a bit high in the carb count to be considered “keto”. However, it’s still MUCH lower in carbs than traditional broccoli and cheese casseroles.

a serving of gluten free broccoli casserole on a white dish

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a serving of gluten free broccoli casserole on a white dish
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Gluten Free Broccoli Casserole

Yield: 6 people
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
This tasty gluten free casserole is a dairy free version of the broccoli & cheese classic you know and love. Best part? You'd never know the difference! Vegan broccoli casserole option included!
4.91 from 10 votes
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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

Topping: If you want this to be vegan broccoli casserole or just 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 just omit the topping completely.
Cashew Soak: If you don’t have a great blender, you’ll want to soak your cashews for at least one hour. For best results, soaking overnight is ideal.

Nutrition

Calories: 559kcal, Carbohydrates: 41g, Protein: 23g, Fat: 40g, Saturated Fat: 13g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 11g, Cholesterol: 6mg, Sodium: 845mg, Potassium: 1428mg, Fiber: 12g, Sugar: 9g, Vitamin A: 1930IU, Vitamin C: 277mg, Calcium: 212mg, Iron: 7mg
Course: Side Dish
Cuisine: American
Calories: 559
Author: Mary Smith

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.