Easy Broccoli Casserole Recipe (Gluten-Free & Dairy-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!
Servings 6 people
Calories 559kcal
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
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
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