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An oval dish holds an Air Fryer vegan broccoli casserole, featuring a creamy rice and cheese-like filling beneath its golden, crispy topping. Nearby, a green cloth and a hint of white add to the cozy kitchen scene.

Air Fryer Vegan Broccoli and Rice Casserole

Air Fryer Vegan Broccoli and Rice Casserole is everything you want in a comforting dish—creamy, crispy, and completely dairy-free. The rich, velvety cheese sauce blends perfectly with tender broccoli and fluffy brown rice, while the crunchy panko topping brings it all together. Thanks to the air fryer, it bakes up quickly with minimal effort, making it a great option for busy weeknights, potlucks, or holiday gatherings. Plus, it stores well in the fridge and can even be frozen, so you always have a hearty, satisfying meal ready when you need it.
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Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 6
Calories: 330kcal
Author: Mandy Applegate

Ingredients

US Customary - Metric

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 9x13” 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.

Nutrition

Calories: 330kcal | Carbohydrates: 37g | Protein: 9g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Sodium: 179mg | Potassium: 455mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1066IU | Vitamin C: 54mg | Calcium: 106mg | Iron: 3mg
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