Description

This creamy vegan potato broccoli casserole is cozy, comforting, and totally dairy-free. Tender potatoes and broccoli are baked in a rich, garlicky cashew-style sauce with vegan cheese—perfect for a gluten-free, plant-based dinner or hearty side dish.

Ingredients

4 cups potatoes, thinly sliced (about 4 medium)

3 cups broccoli florets

1 small onion, thinly sliced

2 tablespoons olive oil

FOR THE CREAMY VEGAN SAUCE:

1 1/2 cups unsweetened almond milk or other plant milk

1/2 cup raw cashews (soaked 15–20 minutes in hot water, then drained)

2 tablespoons nutritional yeast

2 tablespoons cornstarch or gluten-free flour

2 cloves garlic

1 teaspoon onion powder

1 teaspoon Dijon mustard

1 teaspoon salt (or to taste)

1/2 teaspoon black pepper

1/2 teaspoon smoked paprika (optional)

Juice of 1/2 lemon

FOR THE TOPPING:

1/2 cup shredded vegan cheese (optional but delicious)

1/4 cup gluten-free breadcrumbs (optional)

1 tablespoon olive oil

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Instructions

1. Preheat the oven to 375°F (190°C) and lightly grease a baking dish.

2. Bring a pot of salted water to a boil. Parboil sliced potatoes for 5–6 minutes until just starting to soften; drain.

3. Blanch broccoli florets in the same pot for 2–3 minutes; drain and set aside.

4. In a blender, combine plant milk, soaked cashews, nutritional yeast, cornstarch, garlic, onion powder, Dijon, salt, pepper, smoked paprika, and lemon juice. Blend until completely smooth and creamy.

5. Heat olive oil in a pan and sauté sliced onion for 3–4 minutes until softened, then remove from heat.

6. In the baking dish, layer half of the potatoes, then half of the broccoli and onions. Pour over about half of the creamy sauce.

7. Repeat with remaining potatoes, broccoli, and onions. Pour the rest of the sauce evenly over the top, gently shaking the dish to distribute.

8. In a small bowl, mix vegan cheese and gluten-free breadcrumbs with olive oil. Sprinkle over the casserole (or just use vegan cheese, or skip topping for oil-free).

9. Cover with foil and bake for 25 minutes. Remove foil and bake another 15–20 minutes, until bubbly and golden on top and potatoes are fully tender.

10. Let rest 5–10 minutes before serving to set slightly.

Notes

For nut-free, swap cashews for silken tofu and reduce plant milk slightly.

Use sweet potatoes or a mix of white and sweet potatoes for extra color and flavor.

This reheats really well—perfect for meal prep or next-day lunches.