Thanksgiving is almost here! I hope you’ve been making a list of all the things you’re thankful for, because apparently we only get to give thanks once a year. I can tell you one thing I’m thankful for right now, which is that I no longer work for a bank where the the manager insisted on playing the radio station that broadcasted Christmas songs ALL DAY LONG, EVERY SINGLE DAY, between Thanksgiving and Christmas. Yes, the caps were necessary. It’s been almost 10 years, and I’ve almost gotten the songs out of my head.
Another thing I’m thankful for? This vegan broccoli casserole. I’m serious! I don’t joke about gratitude when it comes to food. Here’s the thing. If you eat plant-based and also see your family during holidays, then inevitably the topic of food is going to come up. And sometimes it can create, shall we say, challenges. I’m lucky to have a family that embraces/tolerates/doesn’t freak out about vegan options at the holiday table, but I know that’s not the case for everyone. So when I set out to “veganize” (plantify?) this dish that is tradition for my family at Thanksgiving, I was a little bit nervous. But in the end, I prevailed, and the finished dish is every bit as delicious as the original. It’s super easy, too, so let’s get to it!
Vegan Broccoli Casserole
I’m not always of a fan of using frozen vegetables, because of the texture after cooking, but in the case of this casserole, it totally works. And…I saved you a dish because I figured out that you can cook the broccoli directly in the casserole dish while the oven is preheating and you’re prepping the sauce. No pans or bowls or used up space on the stove. Cool, right?
The classic version of broccoli casserole calls for canned cream of mushroom soup, cream cheese, and onions. So instead, we’re going to make a creamy, cheesy, mushroomy sauce and pour it all over the broccoli. It’s basically a thinned out version of my savory cashew cream. There’s even a nut-free option if you can’t do cashews. Saute up some mushrooms and onions, then pour the sauce over, and let it simmer for just a couple of minutes. This creamy concoction is what you get.
Sheesh, I could eat it just like that. But don’t worry, we’re going to take this casserole all the way to the table. Crush up some Ritz cracker crumbs (yes, they’re vegan!) or whatever crunchy bread-crumby topping you like, and bake it up until bubbly and the topping is nice and browned. Serve it alongside the mashed potatoes, and the gravy, and dressing/stuffing, cranberry sauce, and maybe some salad. But if you’re anything like me, this will be what you go back for. Because seconds.
There’s one last thing. I know everyone is saying it at this time of year, and I try to remember to say it other times too, but seriously, I’m thankful for you. This blog is over 3 years old, and I’m gearing up to make some changes/improvements very soon. But I wouldn’t still be doing this if it wasn’t for you. When you make a recipe and tell me about it, or share it with a friend, or post about it on Facebook, or share a picture on Instagram, it reminds me that there is a human being on the other side of the screen, a real life person who matters. So thank you for being along for this ride, in whatever way you have. Even if you never share or comment or e-mail. Because I know you’re there. No, really, I’m not a stalker or anything. 😉 I just know that I have been a silent follower of other blogs for years, so I know that you’re out there. In whatever way that the words and images on this screen have had a place in your life, I’m honored to have been a part of it, and can’t wait for what’s to come.
Happy Give Thanks and Eat Until You Pass Out Day!
Vegan Broccoli Casserole
Ingredients
- 2 32 oz. bags frozen broccoli cuts
- 2 cups raw cashews or pepitas (soaked for 2-8 hours if possible (*see note for quick-soak method))
- 3 cups water or plain unsweetened plant milk
- 1 tablespoon miso paste (optional)
- 1 teaspoon salt
- 2 tablespoons nutritional yeast
- 2 tablespoons apple cider vinegar (lemon juice, or unsweetened rice vinegar)
- 1 yellow onion (diced)
- 8 ounces crimini or button mushrooms (diced)
- salt and pepper to taste
- 1-2 sleeves Ritz crackers (crushed into crumbs, or substitute 2 GF plain bread crumbs for gluten-free option)
Instructions
Make the Savory Cashew Cream
- After soaking the cashews or pepitas*, drain, rinse, and add to a blender or food processor.
- Add water/milk, miso, salt, nutritional yeast, and vinegar, and blend until smooth and creamy. If using a high-speed blender, no soaking is necessary.
Make the casserole
- Preheat the oven to 425 degrees F.
- Add the frozen broccoli to a 13×9 casserole dish and place it in the oven while it is preheating. Bake for 15-20 minutes until the broccoli is heated through and tender, stirring occasionally to ensure even heating.
- After the broccoli is cooked, set aside and reduce oven temperature to 350F.
- Preheat a large skillet or saucepan over medium-high heat.
- Add mushrooms and onions to the pan and cook for 5-6 minutes, until mushrooms have released their liquid and onions are browned and soft.
- Add cashew cream to the onion/mushroom mixture and stir to combine.
- Reduce heat to medium, and cook for 4-5 minutes until mixture has thickened slightly. Remove from heat.
- Pour the sauce over the broccoli in the casserole dish and stir to combine. Season to taste with salt and pepper.
- Spread cracker crumbs over the top of the broccoli mixture in an even layer.
- Bake casserole, uncovered, for 30 minutes on the middle rack.
This looks delicious! I am one of those people that follows along and never comments. I am a dietitian and love having recipes that fit all dietary needs and have loved all of your recipes that I have tried. The best is when my carnivorous hubby and kiddos love them and don’t even know they are vegan! 🙂 Thank you for all you do and for sharing your talents with all of us!
Man, food is always the hardest around this time of year! My husbands family is Mexican and Persian, so they have super meat heavy meals. I think this would be a perfect addition to them, it looks amazing Beth! xoxo
This looks like a really good vegan option! Although we aren’t vegan, I’ve been on a mission to “plantify” many of our weekly meals, for health and budget reasons. It’s amazing how much money you can save by cutting out the meat, as well as how many more veggies we eat! Thanks for the recipe!
This is happening as I type! I’m so grateful I found this quick and easy recipe! I loved your video! Also, the quick boiling tip for the cashews helped me so much! I literally saw the rcipe and went to the store lol. I don’t have the hours to spare for soaking the cashews before I have to go and pick up the kiddos. I pray everyone loves it tonight. Oh and I’m doing sweet potatoes for my side!
Blinked and read again, eat until you pass out………. ????????????????????????????????????????????I thought well there’s someone that’s likes their food!
And me? Oh yes, hooked too, what a great recipe. You won just because it’s broccoli and then…. I think it will end up a weekly feast, and share with someone who needs food too.
I just placed mine in the oven! It tastes good even before it is baked!
Seems I will have to go out and buy more ingredients to make a second one!
I made this recently and will definitely make it again. It was so rich and creamy and I love broccoli and mushrooms. Thanks for sharing! I don’t think I left mine in the oven long enough because the crackers didn’t brown as much as yours, but I still loved it. Here’s my effort: http://foodfordissertating.blogspot.com/2018/04/laptop-lunches-290.html
What accommodations for fresh broccoli? Any?
Hi Tish! You could totally use fresh broccoli, in the same amount as frozen. Cook it until just tender before draining and assembling the casserole. 🙂 Hope that helps!
Thank you, I made this tonight and it is indeed delicious.
Hi Beth, I just discovered your website today and made this dish. It was fantastic and I can’t wait to try more of your recipes.
Hi Debbie! I’ so glad you found me! This is one of my favorite recipes, especially because of the nostalgia that it offers being a family recipe from when I was a kid. I was so glad to be able to make it into a plant-based version. I hope you’ll let me know what other recipes you try, I’d love to hear about it! <3
This. Was. Amazing!!!! Thank you for sharing!!
Hi Beth! I’m making this for tomorrow night. I was wondering if I could prepare it today and refrigerate or freeze until cooking tomorrow?
Looks delicious! Thanks in advance!
Hi Francie!
Yes, you can definitely make this ahead. I wouldn’t recommend freezing f it if you’re baking it the next day, because it will be fine in the fridge and you won’t need to account for defrost time. What I would recommend is making the filling ahead and storing it in a container, then assembling and baking the next day. That will keep the topping from getting soggy. Hope that helps! Can’t wait to hear what you think of it. ????
Is this dish good for leftovers, too. There’s only two of us and I like leftovers.
Hi Nany! Yes, it does really well as leftovers. I would just pop it back in the oven to warm through and crisp up the toppings. It freezes really well, too. 🙂
I don’t like mushrooms. Is there a sub for that? The rest sounds delicious!
Hi Julie! The mushrooms are chopped super small to add flavor the the creamy sauce, to mimic cream of mushroom soup. So I’d just leave them out rather than substituting for anything. Hope you let me know if you try it! Be warned. I made some this weekend and couldn’t stop eating it. 🙂
O! M! G! THIS IS SOOOOOO DELICIOUS!!! I am making it for a second time right now. I was eating it raw before I popped it in the over. So I used fresh broccoli, I only had 1 head, so I added 3 whole carrots, 1 bag of frozen peas and a can of chick peas. That way it’s more of a meal with other veggies in it. Everyone loves it, including my toddler. My non vegan family members were crazy about it too!! This recipe is becoming a weekly staple. Thank you so much! you are amazing!!!
My great aunt used to make a family recipe broccoli casserole that became a tradition at all our holiday meals. When she died I took over the recipe at gatherings and when I became vegan I tried to make the recipe vegan. Most recipes try for potatoes rice or something w the broccoli which would never fly at a family event. I think this just might work!!! Thank you!
OMG!!! My head exploded when I tried this!! So good!! Our entire family gave it 10+ (and these stinkers never give me a 10!) Bravo, Beth you’ve done it again! I’ll be back for more recipes! I’m so glad I found you!! THANK YOU!
April, this comment made me more happy than I can say. THIS is why I spend 75% of my time in the kitchen! Ok, maybe an exaggeration, but that’s how it feels sometimes. 🙂 Let me know if you have any recipe requests! I’m all about helping you get more of those 10+ scores. 🙂
I made this last night, and it was delicious. The rich, sweet cream sauce was perfect. In addition to using fresh broccoli, I made two changes: I added one clove of garlic to the onion/mushroom sauté, and I made croutons for the top in place of Ritz crackers. To make the croutons, I bought some good bread from a local bakery, toasted it, buttered it with Miyoko’s vegan butter, and then cubed it. It was the perfect topping. Thanks for the recipe!
Hey Dan! So glad you enjoyed this! Love your changes, especially using the Miyokos butter! That stuff is too dangerous for me to keep around on the regular. 🙂
I made this tonight as part of our Christmas feast and it far exceeded my expectations. So delicious! I’m sure I’ll be making it again many more times in the future. Thank you!
Hi Jay! I’m thrilled that you enjoyed this so much!!! Comments like these are exactly why I do this crazy “job.” You’re very welcome, and if you have any recipe request, I’d love to hear them! Happy New Year! 🙂
Oops, forgot to rate it! 🙂
Thank you so much for this fabulous recipe!! made this for New Years Eve dinner. Of course added a few things to make it an entree. I used fresh broccoli because I had it, I did cook it briefly and enjoyed that it had some firmness. I also added some cooked rice to make it filling because it was an entree. Did add some shredded vegan mozzarella (but found it got lost, so I wouldn’t do it again). What a hit it was! I did cook it for an hour to make it bubble and brown and crunchy on top. Thank you for the wonderful recipe!!!
Hi Carolyn! Happy New Year! This makes me so happy that it was a hit. I also love that you made it an entree – I do the same thing, by adding quinoa. Now I’m actually hungry for it right now. 🙂
This didn’t turn out for me – it was quite watery. I noticed that the broccoli had water in the bottom of the pan after baking (I used frozen broccoli) but I didn’t drain it. Maybe I should have? Did others use water or milk? Thanks.
I’m so sorry to hear this, Colleen! I’ve had so many people report success with this, and I’ve never had so much water released when baking the broccoli. Yes, I definitely would have drained the water, there shouldn’t be any in the pan when mixing in the creamy mushroom mixture. I’ll update the recipe to reflect this so that no one else will have this issue if it comes up. I hope you’ll try it again! <3
I am so excited to find your recipe and try it. It sounds perfect! One question, I seem to be developing a sensitivity to nuts and seeds and am thinking of making this with soy milk instead. Do you have any suggestions? I may try it using flour to make it like a gravy to get that creaminess.
Hi Beth, this is the *very first* vegan recipe I’ve ever made, and it was wonderful! Thank you for this beautiful dish.
Very good! I had a fridge full of produce I wanted to cook up so I would have leftovers the rest of the week. I had two heads of broccoli and a tub and a half of mushrooms to use up, so I looked up recipes for them and found this one! Very easy to make, not a ton of hands on time, easy to clean up from while it’s baking 🙂 … I didn’t have an onion and I’m so sorry I didn’t, I think it would have made this even more delicious! I think next time I will for sure make sure I have one and add some garlic and probably crushed red pepper and it would be perfect for me :). As it is, I had it with hot sauce (because I eat everything with it) and will be happy to have this in my fridge this week for leftovers! 😀
I believe the measurement for the broccoli is wrong. There is no way this calls for 2 bags of 32 oz broccoli. I used16 one 32 oz bag and it was perfect amount. Did you mean two 16 oz bags, equally 32 oz total? Thanks… I also subbed corn for the mushrooms and topped with italian bread crumbs and panko.. it was delicous!! YUM.
I’m SO making this for Thanksgiving!!! This looks delicious, Beth! Bonus: I just found some GF crackers that actually taste like Ritz…yay me! Soooo…if I wanted to add some rice, how much do you think? 2 cups cooked? And would you do half the broccoli in this scenario? TIA for the input!!
This was both delicious and easy to make! I wanted to eat the whole dish by myself in one sitting but shared it w my husband and saved some for another day so I can enjoy it’s deliciousness again! I used fresh broccoli and actually put it in the oven as it was preheating and kept stirring it at the high temp and chopped my other veggies and made the cream sauce while the broccoli precooked. I used canned mushrooms (and I don’t like mushrooms but know that they are so high in nutritional value) and I didn’t taste them that much so canned may be a good sub for someone who doesn’t like mushrooms in general. I also used panko italian crumbs. I have a question as to the cracker substitution- the directions say to add 2 ? Gluten free crumbs? Is it supposed to be cups? Tablespoons? I wonder how it would come out if cooked in the InstaPot? I will DEFINITELY make this again and maybe add some tofu to make it like my previous chicken and broccoli casserole! Thanks so much ????
I wanted to make something special for my adult son for Thanksgiving since he is vegan and I mentioned this to him and he said he would pass as I had tried another vegan broccoli dish before and it was a total fail; however, the reviews convinced me to try it anyway. As soon as I blended the nut mixture, I had a feeling this was going to be a winner. I made this the day before and blanched the broccoli instead and refrigerated without the crackers as I didn’t want them to get soggy. Brought it to room temperature and topped with crackers and put in the oven. Served it for Thanksgiving and my son loved it as well as the rest of us who are not vegan. Winner all around!! Thank you!!! Will now need to try your other recipes.
Hi Nancy! This comment made me so happy, because I read it as I was preparing to make a second batch of this casserole for our second Thanksgiving celebration of the week. Then later that day when it was served, the non-vegans in the family who’d never tried it before were so surprised to find out it was vegan. I’m so glad that you took a chance and gave this a try! And thank you very much for taking the time to leave a review. Very kind! <3 Your son is lucky to have you for a mom.
I just made this for Thanksgiving and it was my favorite dish of the day!! Everybody loved it as well. It was quite reminiscent of full dairy broccoli casseroles that I have had in the past but personally, I think it tasted even better. Great recipe! ????????
Thank you for this wonderful feedback, Isabel! <3 I made two for our Thanksgiving celebrations this year and I’ll never forget the look on my nephew’s face when he went in for his second helping and found out it was vegan. The dairy version is a tradition in our family and he said he couldn’t tell the difference, which is a big win because it’s his favorite. I have to agree that it tastes even better than the original! <3
Omg. I love the sauce. Made this using half the sauce, omitting the crackers, and substituting dried mushrooms (just because the ones in my fridge were dried up in their paper bag and I didn’t feel like running to the store for fresh). So I mixed the ingredients together and tasted it before putting it in the oven dish. Just saying cuz it didn’t make it that far. Delicious just what my body was craving.
Hi Debbie! So glad to hear you loved the sauce. It’s a staple ingredient in my fridge (the savory cashew cream itself). I just made this casserole twice for our Thanksgiving celebrations and it surprised the non-vegans in a good way. Made me happy! <3
This is the best recipe ever !!!!!!! If you are reading this you need to try it. I added some garlic, 2 cups of cooked brown rice, and basically doubled the sauce. Has anyone else made the sauce with water and is it still just as delicious ? I used almond milk when I made it, but would like to know how it turns out with just water and no plant milk !
I am so eager to make this but what is the nut free version? We can’t eat cashews unfortunately!
Hi there- I’m interested in preparing this as a freezer meal. Can the broccoli be cooked with the cream at the same time or will that create a problem. I would put the crumb topping on when I’m ready to bake it.
Made this. Super yummy. I quadrupled the sauce so it took twice as long. I’m gonna experiment and try freezing the sauce for later use. Hopefully it works out after freezing. I made a double recipe for my family to eat right away. I didn’t have the miso sauce, so I’ll have to try it with that next time. I felt like it needed a bit more flavor… And maybe a bit more tang. I have been craving this creamy texture for so long and haven’t been able to find anything that satisfied that wasn’t dairy. This is the first!!! It is the perfect texture! I was nervous at first because it is super liquify when you first blend it- but it thickens very nicely once heated in the pot. Thank you!!!!! ❤️ My family is not vegan but this is a keeper. 🙂 I loved this so much- I’ve decided to subscribe for more yummy recipes. It’s hard making alternative foods that actually turn out well. Finding this recipe has lightened my burdens and brought some joy to the dinner table.
I did a 50/50 with cauliflower and broccoli – used a little Braggs liquid aminos in lieu of miso as we were out.- to get that umami flavor. Also did 50/50 on cashews and pepitos …. topped half with panko and the other w/gluten free Full Circle organic french fried onions – the last few minutes in oven I hit broil to make everything toasty. Great dish as is but i needed a little heatso I also topped my serving with a little Cholula!
I used frozen broccoli but there was no way to fit 64 oz of it in the size of dish recommended. I think this dish would have been better with fresh broccoli and water instead of almond milk. I found it sort of bitter and watery, and the broccoli was undercooked despite me baking and stirring it for much longer than recommended. I really wanted to like it. I did get my kids to eat about half of their serving by adding lots of ketchup and mustard.
Can I make this the day before and then heat it?
What kind of mushrooms are best used? Also, can you comment of the 64oz that a few people have mentioned? Looking forward to it!
Thank you!
Did you use almond milk or water? My topping did not come out tasting right. Wondering what everyone used for plant based milk?
I’ve made this several times now and everyone loves it!!
Wow! This sauce is amazing! I am making this casserole every other week! It is one of my favorites! I did bring up the oven temp to 375 degrees during the last several minutes but that is the only adjustment I made!
I used unsweetened Almond milk and my sauce turned out great! I added much more seasoning than what was recommended, such as garlic powder, onion powder, etc. I also used a dairy free cheese and topped with crispy onions instead of crackers.
Added stars. I see the recipe does bake it once assembled. The video seemed to be serving it when first assembled together without baking first so I was confused.
For raw foodists you could put broccoli, onion and mushroom in the dehydrator instead of sautéing then once it is all put together, put the casserole dish in the dehydrator overnite and crumble flax crackers or “not-fried shallots” on top at the end. That’s where you make onion rings with a batter and dehydrate them until crunchy.
I made this and my boyfriend said it was the best vegan dish I’ve ever made! He loves it.
Wow! That’s so awesome! Thanks for letting me know. 🙂
I have a question. Are you absolute sure that you meant TWO 32-OUNCE BAGS OF BROCCOLI? I ask because that amount overflows a 9×13 dish before you even add anything else. I’m stuck in the middle of the recipe now.
Thanks.
Hi there! Yes, I do mean two bags. The broccoli volume goes down quite a bit after cooking and being drained. Once mixed in with the sauce it should fill the pan but not to overflowing. Hope that helps!
Hi, do I really use 2 32 oz bags of broccoli? That seems like a lot. Thank you!
Hi, Kelly! I know it seems like a lot, but yes, it’s the correct amount. Once it’s cooked it takes up less room in the casserole dish. I just made two batches last week, and used that quantity both times and they were great. Hope that helps!
Hi Beth,
I’m looking forward to making this. I have a question about the GF option, though. 2 cups of bread crumbs? There isn’t a unit. Thanks!
Hi Brandy! I’m playing catch up with comments and didn’t realize I’d missed this one. Sorry about that! Thank you for pointing out that the unit is missing for the gluten free breadcrumbs. I think 2-3 cups would be about right. I’ve honestly never measured the ritz cracker crumbs when I use them. I’ll try to do that soon and update that unit. Thanks for pointing it out!
My husband made this for dinner. It was amazing!! We loved it and have enjoyed leftovers all week. No one would ever know this is dairy-free. The sauce is so thick and creamy and flavorful. Thank you!
Oh I’m so happy to hear this, Emily! My son Josh recently discovered that he loves this dish after never being willing to try it. I need to make it again for him soon! We love it so much and I’m glad you do too!