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!
1cupPork Pankoor regular panko if not gluten free, crushed up paleo crackers, Siete chips, etc.
1tbspgheesub 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.