Vegan Creamy Broccoli Rice Casserole – Cozy, Simple, and Satisfying

This is the kind of weeknight dinner that makes everyone happy. It’s cozy, creamy, and loaded with broccoli, but still feels light enough for an everyday meal. No complicated steps, no hard-to-find ingredients—just warm, comforting flavors and great textures.

If you grew up with broccoli rice casseroles, this is the nostalgic, plant-based version you’ll want on repeat. It’s easy to make ahead, great for leftovers, and perfect for sharing.

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Vegan Creamy Broccoli Rice Casserole - Cozy, Simple, and Satisfying

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Ingredients

• Cooked rice (3 cups; brown or white)
• Broccoli (5–6 cups florets; fresh or frozen)
• Raw cashews (1 cup; soaked for creaminess)
• Vegetable broth (2 to 2 1/2 cups)
• Onion (1 medium, diced)
• Garlic (3–4 cloves, minced)
• Olive oil or vegan butter (2–3 tablespoons)
• Nutritional yeast (3–4 tablespoons)
• Lemon juice (1–2 tablespoons)
• Dijon mustard (1 teaspoon)
• Cornstarch or arrowroot (1 1/2 tablespoons)
• Smoked paprika (1/2 teaspoon; optional)
• Onion powder and garlic powder (1/2 teaspoon each)
• Salt and black pepper (to taste)
• Bread crumbs or crushed crackers (1/2 cup, for topping)
• Vegan parmesan or finely ground nuts (optional topping)

Instructions

• Heat the oven and prepare the dish. Preheat to 375°F (190°C).Lightly grease a 9x13-inch baking dish or similar casserole pan.
• Soak the cashews. Cover raw cashews with hot water and let sit for 15–20 minutes. Drain before blending. If you have a high-speed blender, a quick rinse works, but soaking improves creaminess.
• Cook or warm the rice. Use leftover rice or cook fresh.You’ll need about 3 cups cooked. Fluff it so it’s not clumpy; this helps the sauce coat evenly.
• Prep the broccoli. Chop into bite-size florets. For fresh broccoli, steam or blanch for 2–3 minutes until bright green and just tender.For frozen, thaw and pat dry. You want crisp-tender, not mushy.
• Sauté the aromatics. In a large skillet, warm olive oil over medium heat. Add diced onion with a pinch of salt and cook 5–7 minutes until soft and translucent.Stir in minced garlic and cook 1 minute until fragrant.
• Make the creamy sauce. In a blender, combine soaked cashews, 2 cups vegetable broth, nutritional yeast, lemon juice, Dijon, cornstarch, onion powder, garlic powder, smoked paprika, 1/2 teaspoon salt, and a few grinds of pepper. Blend until completely smooth, 30–60 seconds. Taste and adjust seasoning.
• Thicken the sauce. Pour the blended mixture into the skillet with onions and garlic.Simmer over medium heat, stirring, until slightly thickened and glossy, 3–5 minutes. Add more broth if it gets too thick; it should be pourable but creamy.
• Combine in the casserole dish. Add rice and broccoli to the baking dish. Pour the sauce over and gently fold everything together until well coated.The mixture should be saucy; it will firm up in the oven.
• Top for texture. Sprinkle bread crumbs and a little vegan parmesan (if using) over the top. Drizzle with a teaspoon of olive oil for extra golden crunch.
• Bake. Bake uncovered for 20–25 minutes, until bubbling at the edges and lightly browned on top. For more color, broil for 1–2 minutes at the end, watching closely.
• Rest and serve. Let the casserole sit for 5–10 minutes before serving.This helps the sauce set and makes cleaner slices.

What Makes This Special

This casserole brings together tender rice, crisp-tender broccoli, and a silky, dairy-free sauce that feels indulgent without being heavy. The secret is a blend of cashews and vegetable broth that creates a rich, creamy base without any cream.

Add a touch of nutritional yeast and lemon for depth and brightness, and you get full flavor with simple ingredients.

It’s flexible, too. You can use fresh or frozen broccoli, leftover rice, and pantry staples. It bakes into a golden, bubbly dish with a little crunch on top—exactly what you want from a comforting casserole.

Shopping List

• Cooked rice (3 cups; brown or white)
• Broccoli (5–6 cups florets; fresh or frozen)
• Raw cashews (1 cup; soaked for creaminess)
• Vegetable broth (2 to 2 1/2 cups)
• Onion (1 medium, diced)
• Garlic (3–4 cloves, minced)
• Olive oil or vegan butter (2–3 tablespoons)
• Nutritional yeast (3–4 tablespoons)
• Lemon juice (1–2 tablespoons)
• Dijon mustard (1 teaspoon)
• Cornstarch or arrowroot (1 1/2 tablespoons)
• Smoked paprika (1/2 teaspoon; optional)
• Onion powder and garlic powder (1/2 teaspoon each)
• Salt and black pepper (to taste)
• Bread crumbs or crushed crackers (1/2 cup, for topping)
• Vegan parmesan or finely ground nuts (optional topping)

Step-by-Step Instructions

1. Heat the oven and prepare the dish. Preheat to 375°F (190°C).

   Lightly grease a 9×13-inch baking dish or similar casserole pan.

2. Soak the cashews. Cover raw cashews with hot water and let sit for 15–20 minutes. Drain before blending. If you have a high-speed blender, a quick rinse works, but soaking improves creaminess.
3. Cook or warm the rice. Use leftover rice or cook fresh.

   You’ll need about 3 cups cooked. Fluff it so it’s not clumpy; this helps the sauce coat evenly.

4. Prep the broccoli. Chop into bite-size florets. For fresh broccoli, steam or blanch for 2–3 minutes until bright green and just tender.

   For frozen, thaw and pat dry. You want crisp-tender, not mushy.

5. Sauté the aromatics. In a large skillet, warm olive oil over medium heat. Add diced onion with a pinch of salt and cook 5–7 minutes until soft and translucent.

   Stir in minced garlic and cook 1 minute until fragrant.

6. Make the creamy sauce. In a blender, combine soaked cashews, 2 cups vegetable broth, nutritional yeast, lemon juice, Dijon, cornstarch, onion powder, garlic powder, smoked paprika, 1/2 teaspoon salt, and a few grinds of pepper. Blend until completely smooth, 30–60 seconds. Taste and adjust seasoning.
7. Thicken the sauce. Pour the blended mixture into the skillet with onions and garlic.

   Simmer over medium heat, stirring, until slightly thickened and glossy, 3–5 minutes. Add more broth if it gets too thick; it should be pourable but creamy.

8. Combine in the casserole dish. Add rice and broccoli to the baking dish. Pour the sauce over and gently fold everything together until well coated.

   The mixture should be saucy; it will firm up in the oven.

9. Top for texture. Sprinkle bread crumbs and a little vegan parmesan (if using) over the top. Drizzle with a teaspoon of olive oil for extra golden crunch.
10. Bake. Bake uncovered for 20–25 minutes, until bubbling at the edges and lightly browned on top. For more color, broil for 1–2 minutes at the end, watching closely.
11. Rest and serve. Let the casserole sit for 5–10 minutes before serving.

    This helps the sauce set and makes cleaner slices.

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze in portions for up to 2 months. Thaw overnight in the fridge for best texture.
• Reheat: Warm in a 350°F (175°C) oven for 15–20 minutes, or microwave in short bursts with a splash of broth to loosen the sauce.
• Make-ahead: Assemble up to 24 hours in advance, cover, and refrigerate. Add crumbs just before baking to keep them crisp.

Why This is Good for You

Broccoli brings fiber, vitamin C, and antioxidants, while the rice offers steady energy and comfort.

Cashews provide healthy fats that make the dish satisfying without dairy. Nutritional yeast adds B vitamins and a savory, cheesy flavor.

The balance of carbs, fats, and a bit of plant protein makes this a solid weeknight option. You can boost protein easily with beans or tofu if you want more staying power.

Common Mistakes to Avoid

• Overcooking the broccoli. Keep it crisp-tender before baking.

  It will cook more in the oven.

• Skipping the soak. If your blender isn’t high-powered, unsoaked cashews can leave a grainy sauce.
• Making the sauce too thick. It should be slightly loose before baking, since rice absorbs liquid.
• Under-seasoning. Taste the sauce before mixing it in. Add salt, lemon, or nutritional yeast as needed.
• Wet frozen broccoli. Thaw and pat dry to avoid watering down the casserole.

Recipe Variations

• Protein boost: Stir in 1 can of chickpeas, 1 1/2 cups cooked lentils, or cubed baked tofu before baking.
• Mushroom umami: Sauté sliced mushrooms with the onions for deeper flavor.
• Tex-Mex twist: Add 1 teaspoon chili powder, 1/2 teaspoon cumin, corn kernels, and black beans. Top with crushed tortilla chips instead of bread crumbs.
• Herb-forward: Fold in chopped parsley and chives, and finish with lemon zest.
• Gluten-free: Use gluten-free bread crumbs or skip the topping and sprinkle ground almonds for crunch.
• Oil-free: Sauté onions in a splash of broth and skip the topping oil.

  The casserole will still be creamy.

• Different grains: Swap rice for cooked quinoa or farro. Adjust liquid slightly if using very absorbent grains.

Can I make this without cashews?

Yes. Use 1 1/2 cups canned full-fat coconut milk plus 1 cup broth, or try silken tofu blended with 1 1/2 to 2 cups broth.

Adjust lemon juice and nutritional yeast to taste.

Do I have to cook the rice first?

Pre-cooked rice gives the best texture and fastest bake time. Using raw rice requires more liquid and a longer bake, and the broccoli may overcook. For simplicity, use cooked rice.

Is nutritional yeast necessary?

It adds a cheesy, savory note.

If you don’t have it, increase Dijon slightly and add a bit more lemon and salt. The casserole will still be delicious, just less “cheesy.”

Can I use cauliflower instead of broccoli?

Absolutely. Cauliflower works well and holds up to baking.

You can also do a half-and-half mix for variety.

What’s the best way to reheat without drying it out?

Add a splash of broth or water, cover loosely, and reheat gently in the oven or microwave. This loosens the sauce and keeps the casserole creamy.

Can I assemble and freeze before baking?

Yes, but blanch the broccoli briefly and cool completely to keep its texture. Thaw overnight, add the topping, and bake as directed, adding a few extra minutes if needed.

In Conclusion

This Vegan Creamy Broccoli Rice Casserole is comfort food that’s simple, nourishing, and adaptable.

It’s easy enough for weeknights, crowd-friendly for gatherings, and great for meal prep. Keep the ingredients on hand, and you’ll always have a cozy dinner ready to go.

Make it as written the first time, then play with the variations to suit your taste. Either way, you’ll end up with a warm, creamy bake that feels like a hug in a dish—no dairy needed.