Vegan Baked Broccoli & Cauliflower Casserole

This creamy, golden-baked casserole is the ultimate comfort food — packed with tender broccoli, cauliflower, and a rich, cheesy vegan sauce. Perfect for family dinners, potlucks, or meal prep!

🥦 Ingredients

For the veggies:

• 2 cups broccoli florets
• 2 cups cauliflower florets
• 1 medium carrot, grated
• 1 cup cherry tomatoes (halved)

For the vegan “cheese” sauce:

• 1 cup raw cashews (soaked 2–4 hours, then drained)
• 1 ½ cups unsweetened plant-based milk (almond, soy, or oat)
• 3 tbsp nutritional yeast
• 2 tbsp cornstarch or arrowroot powder
• 2 tbsp olive oil or vegan butter
• 2 tsp lemon juice
• 1 clove garlic
• ½ tsp turmeric (for color)
• Salt and pepper to taste

🧑‍🍳 Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a large baking dish.
2. Prepare the veggies: Steam or lightly blanch broccoli and cauliflower until just tender (about 3–4 minutes). Drain well.
3. Make the sauce:
   • Blend cashews, plant milk, nutritional yeast, cornstarch, olive oil, lemon juice, garlic, turmeric, salt, and pepper until completely smooth.
4. Assemble:
   • Place the broccoli, cauliflower, and grated carrots in the baking dish.
   • Pour the creamy sauce evenly over the top.
   • Add cherry tomatoes on top for a burst of color and flavor.
5. Bake:
   • Bake uncovered for 25–30 minutes, or until bubbly and golden on top.
6. Cool & Serve:
   • Let it rest for 5–10 minutes before serving. Garnish with chopped parsley or chives if desired.

🍽️ Serving Tips

• Pairs beautifully with quinoa, brown rice, or crusty bread.
• Add cooked lentils or chickpeas for extra protein.
• You can also sprinkle vegan breadcrumbs on top before baking for extra crunch.

💡 Storage

• Refrigerate: Up to 4 days in an airtight container.
• Freeze: Up to 2 months. Reheat in the oven until warmed through.