Vegan Cheesy Broccoli and Rice Casserole
Add Preferred SourceThis Vegan Cheese Broccoli and Rice Casserole is the perfect go-to when you want something comforting, simple, and packed with flavor. The creamy cashew-based sauce, tender broccoli, and hearty brown rice make it a dish that everyone will love—even non-vegans. It’s easy to whip up, great for meal prep, and works as both a main and a side dish.
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This Vegan Cheesy Broccoli and Rice Casserole is a great fit for everything from holiday dinners like Thanksgiving to casual weeknight meals. I love how simple it is to prepare and that it works for potlucks, family gatherings, or even meal prepping for busy days. Plus, it’s freezer-friendly, making it perfect for planning ahead or saving leftovers.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Vegan Broccoli and Rice 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.
You’ll find this recipe easy to make if you follow my simple steps.
Preheat the oven
Set your oven to 200ºC (390°F) to make sure it’s hot and ready when you need it.
Make the creamy cashew sauce
Blend the cashews, cornstarch, nutritional yeast, almond milk, water, garlic powder, paprika, turmeric, salt, and pepper until smooth. The sauce should be creamy and pourable—this is your cheesy base.
Mix the rice and broccoli
In a 9×13” casserole dish, combine your cooked rice and chopped broccoli florets. Pour the cashew cheese sauce over everything and give it a good stir to make sure the broccoli and rice are fully coated.
Prepare the breadcrumb topping
In a bowl, mix together the panko breadcrumbs, paprika, and melted vegan butter. This adds a perfect crunch on top!
Bake it to perfection
Cover the dish with foil and bake at 200ºC (390°F) for 20 minutes. Then, uncover and bake for another 5 minutes to get that golden, crispy topping.
Remove from the oven, let it rest for a couple of minutes, and then serve and enjoy!
Recipe Notes and Expert Tips
Here are a few tips to make this casserole even better:
- Soaking Cashews: Soak the cashews in warm water for at least 30 minutes (or up to 2 hours) before blending. This softens them and ensures your cheese sauce is extra smooth and creamy. If you’re short on time, you can soak them in boiling water for 15 minutes for a quicker option.
- Don’t Skip Nutritional Yeast: This is what gives your sauce that cheesy flavor. You can even add more if you want an extra cheesy punch.
- Perfect Broccoli: Chop your broccoli into smaller florets to ensure they cook evenly and don’t get mushy.
- Rice Texture: Use freshly cooked rice or leftover rice that’s been reheated and fluffed up. Cold or clumped rice can make the casserole dense. If using day-old rice, warm it up a bit so it mixes well with the other ingredients and doesn’t stay stuck together.
- Extra Crunch: For a more textured topping, toast the breadcrumbs in a skillet with a little oil or vegan butter before sprinkling them over the casserole. This will give you an even crispier and more golden crust.
- Spice it Up: If you like a little heat, try adding a pinch of cayenne or smoked paprika to the cheese sauce. This will give the dish a smoky or spicy kick without overwhelming the flavors.
How to Store Leftover Vegan Cheesy Broccoli and Rice Casserole
You can easily store any leftovers by placing them in an airtight container in the refrigerator, where they will keep for up to 3 days.
To reheat, you can use the microwave for individual portions or warm the entire casserole in the oven at 180ºC (350°F) until heated through. For the crispiest topping, reheat in the oven without covering for the last few minutes.
Freezing Option
This casserole freezes well for longer storage. To freeze, allow the casserole to cool completely, then wrap it tightly in plastic wrap or place it in a freezer-safe container. It will keep in the freezer for up to 2 months.
When ready to serve, thaw the casserole in the refrigerator overnight and then reheat in the oven at 180ºC (350°F) until fully warmed through. You may want to add a fresh layer of breadcrumbs before reheating to keep the topping crunchy.
What to Serve With Vegan Cheesy Broccoli and Rice Casserole
This casserole is a hearty, satisfying main dish on its own, but it pairs beautifully with a variety of side dishes.
For a lighter balance, serve it with a crisp green salad tossed with a tangy vinaigrette to cut through the richness of the casserole. Roasted or sautéed vegetables like Brussels sprouts, carrots, or green beans also complement the flavors well and add extra nutrition to your meal.
For a bit of contrast in texture, garlic bread or a crusty baguette can be a great addition, offering a crunchy bite alongside the creamy casserole. If you’re hosting, consider adding a simple tomato soup as a starter to round out the meal with extra warmth and comfort.
More Easy Vegan Casserole Recipes for You to Try at Home
I’ve got more vegan casserole recipes you’ll love. These plant-based dishes are just as easy and delicious!
Equipment
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
- Preheat your oven to 200ºC (390°F).
- In a blender, combine the cashews, cornstarch, nutritional yeast, almond milk, water, garlic powder, paprika, turmeric, salt, and pepper. Blend until the mixture is smooth and has a pourable consistency.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
- In a 9×13" casserole dish, add the cooked brown rice and chopped broccoli florets. Pour the cheese sauce over the rice and broccoli, stirring everything together to ensure an even coating.2 cups cooked brown rice, 4 cups broccoli florets
- In a small bowl, mix the panko breadcrumbs with paprika and melted vegan butter. Sprinkle the breadcrumb mixture evenly over the top of the casserole.½ cup panko breadcrumbs, 1 teaspoon paprika powder, ¼ cup vegan butter
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 5 minutes or until the top turns golden brown. Serve hot and enjoy!
Notes
- Soaking Cashews: Soak the cashews in warm water for at least 30 minutes (or up to 2 hours) before blending. This softens them and ensures your cheese sauce is extra smooth and creamy. If you’re short on time, you can soak them in boiling water for 15 minutes for a quicker option.
- Don’t Skip Nutritional Yeast: This is what gives your sauce that cheesy flavor. You can even add more if you want an extra cheesy punch.
- Perfect Broccoli: Chop your broccoli into smaller florets to ensure they cook evenly and don’t get mushy.
- Rice Texture: Use freshly cooked rice or leftover rice that’s been reheated and fluffed up. Cold or clumped rice can make the casserole dense. If using day-old rice, warm it up a bit so it mixes well with the other ingredients and doesn’t stay stuck together.
- Extra Crunch: For a more textured topping, toast the breadcrumbs in a skillet with a little oil or vegan butter before sprinkling them over the casserole. This will give you an even crispier and more golden crust.
- Spice it Up: If you like a little heat, try adding a pinch of cayenne or smoked paprika to the cheese sauce. This will give the dish a smoky or spicy kick without overwhelming the flavors.
