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

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

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)

Method
 

  1. Heat the oven and prepare the dish. Preheat to 375°F (190°C). Lightly grease a 9x13-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.