Gluten Free Broccoli Casserole

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!

Course Side Dish

Cuisine American

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings people

Calories 559kcal

Author Mary Smith

Equipment

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

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 9x9 but you can also use a 9x13 - 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