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Vegan Cauliflower Broccoli Casserole

Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 large head cauliflower cut into florets (about 6 cups)
  • 1 large head broccoli cut into florets (about 4 cups)
  • 1 cup raw cashews soaked in hot water for 15 minutes
  • 1 cup unsweetened plant-based milk
  • 3 tablespoons nutritional yeast
  • 2 cloves garlic minced
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons olive oil divided
  • 1/4 cup chopped fresh parsley

Method
 

  1. Preheat oven to 400°F and lightly grease a 9x13-inch baking dish with 1 tablespoon olive oil.
  2. Toss cauliflower and broccoli florets with 1 tablespoon olive oil, salt, and pepper, then spread on a baking sheet and roast for 15 minutes until slightly tender.
  3. While vegetables roast, drain cashews and blend them with plant-based milk, nutritional yeast, garlic, onion powder, salt, and pepper until completely smooth and creamy.
  4. Transfer roasted vegetables to the prepared baking dish and pour cashew cream sauce evenly over the top, stirring gently to coat.
  5. Sprinkle panko breadcrumbs over the casserole and bake at 375°F for 20 minutes until golden brown and bubbly.
  6. Remove from oven, let rest for 5 minutes, garnish with fresh parsley, and serve warm.