Air Fryer Vegan Broccoli and Rice Casserole Recipe
Add Preferred SourceAir Fryer Vegan Broccoli and Rice Casserole is the creamy, cheesy goodness without a drop of dairy. With a rich, velvety sauce that coats tender broccoli and fluffy brown rice and a crispy panko topping that adds just the right amount of crunch, every bite becomes a delight. Whether you’re already a fan of plant-based meals or just looking for a new way to enjoy your veggies, this recipe won’t let you down.
This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a commission. Thank you!
With the air fryer, this dish gets baked to perfection. I also love how easy the recipe is to make ahead and store or freeze for later. This recipe is quick to pull together with minimal effort, and is also perfect for meal prep, so you can always have a casserole ready to serve for potlucks, holiday dinners, or casual weeknight meals in no time.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Air Fryer Vegan Broccoli Casserole with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Making this casserole is easy if you follow my simple steps. The air fryer does most of the work, so you can sit back while it turns into a golden, cheesy dish.
Blend the Cheese Sauce
In a blender, combine the cashews, cornstarch, nutritional yeast, almond milk, water, garlic powder, paprika, turmeric, salt, and pepper. Blend until completely smooth—the mixture should be slightly runny to coat the rice and broccoli evenly.
Assemble the Casserole
First, cook the brown rice and chop the broccoli florets – while we used brown, you could use white rice if you prefer.
In a 9×13” casserole dish (or any size that fits your air fryer basket), add the cooked brown rice and chopped broccoli florets, then pour the cheese sauce over and mix well until everything’s evenly coated.
Make the Crispy Topping
In a small bowl, mix the panko breadcrumbs, paprika, and melted vegan butter. Sprinkle this topping over the casserole to add a crispy, golden crunch.
Cook in the Air Fryer
Cover the dish with foil and bake it in the air fryer at 350°F (180°C) for 10 minutes. Then, remove the foil and air fry for another 2 minutes to get the topping golden and crispy.
Cool Slightly and Serve
Let the casserole cool for a few minutes before serving. The cheese sauce will thicken slightly as it sits, making every bite rich and flavorful.
Serve and enjoy!
Recipe Notes and Expert Tips
I’ve got a few helpful tips to make sure your casserole turns out just right.
- Soften the cashews for a smoother sauce: If your blender isn’t very powerful, soak the cashews in hot water for 15 minutes before blending to help them break down more easily.
- Adjust the consistency: If the cheese sauce seems too thick, add a splash of almond milk to thin it out before pouring it over the casserole.
- Use fresh or frozen broccoli: Both work well, but if using frozen, thaw and drain it first to keep the casserole from getting watery.
- Coat the rice and broccoli evenly: Stir everything well after adding the cheese sauce so every bite has that creamy, cheesy flavor.
- Make it spicier: Add a pinch of cayenne or smoked paprika to give the cheese sauce some spice.
- Watch the topping in the last few minutes: The air fryer can brown panko quickly, so check it after removing the foil to make sure it doesn’t burn.
- Make it nut-free: Swap cashews for silken tofu or sunflower seeds for a nut-free version.
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, pop it in the air fryer at 350°F for a few minutes until warmed through.
You can also freeze this casserole for up to 2 months. To do so, let it cool first, then wrap it tightly in plastic wrap or aluminum foil or transfer it to a freezer-safe container. Let it thaw in the fridge overnight before reheating to maintain the best texture.
What to Serve With Air Fryer Vegan Broccoli and Rice Casserole
I love that this air-fried casserole can be a stand-alone dish, but also a side dish that pairs well with a salad, roasted vegetables, or a warm slice of crusty bread.
If you want to add more protein, serve it alongside baked tofu, grilled tempeh, or a simple chickpea salad for a well-rounded meal.
More Easy Recipes for You to Try at Home
I have more crispy air-fryer recipes that you will find just as satisfying, so check them out!
- Air Fryer Vegan Avocado Fries
- Air Fryer Vegetable Casserole
- Air Fryer Accordion Potatoes
- Air Fryer Tofu Nuggets
- Air Fryer Onion Rings
Ingredients
- 1 cup raw cashews
- ⅓ cup cornstarch
- ¼ cup nutritional yeast
- 1 cup unsweetened almond milk
- 1 ½ cup water
- ½ teaspoon garlic powder
- 1 teaspoon paprika
- ¼ teaspoon turmeric
- Salt and pepper
- 2 cups cooked brown rice
- 4 cups broccoli florets chopped
- ½ cup panko breadcrumbs
- 1 teaspoon paprika powder
- ¼ cup vegan butter melted
Instructions
- Add the cashews, cornstarch, nutritional yeast, almond milk, water, garlic powder, paprika, turmeric, salt and pepper in a blender and process until smooth and runny.1 cup raw cashews, ⅓ cup cornstarch, ¼ cup nutritional yeast, 1 cup unsweetened almond milk, 1 ½ cup water, ½ teaspoon garlic powder, 1 teaspoon paprika, ¼ teaspoon turmeric, Salt and pepper
- Place the cooked rice and broccoli florets in a 9×13” casserole dish. Pour the cheese sauce over the rice and broccoli, and mix well to evenly coat and distribute.2 cups cooked brown rice, 4 cups broccoli florets
- In a bowl, mix breadcrumbs, paprika powder and vegan butter. Top the casserole with this mixture.½ cup panko breadcrumbs, 1 teaspoon paprika powder, ¼ cup vegan butter
- Bake in the air fryer at 180ºC (350°F) for 10 minutes covered with foil, remove the foil and bake for 2 more minutes, until golden brown.
- Serve and enjoy your casserole!
Notes
- Soften the cashews for a smoother sauce: If your blender isn’t very powerful, soak the cashews in hot water for 15 minutes before blending to help them break down more easily.
- Adjust the consistency: If the cheese sauce seems too thick, add a splash of almond milk to thin it out before pouring it over the casserole.
- Use fresh or frozen broccoli: Both work well, but if using frozen, thaw and drain it first to keep the casserole from getting watery.
- Coat the rice and broccoli evenly: Stir everything well after adding the cheese sauce so every bite has that creamy, cheesy flavor.
- Make it spicier: Add a pinch of cayenne or smoked paprika to give the cheese sauce some spice.
- Watch the topping in the last few minutes: The air fryer can brown panko quickly, so check it after removing the foil to make sure it doesn’t burn.
- Make it nut-free: Swap cashews for silken tofu or sunflower seeds for a nut-free version.
