Name: Cheesy Vegan Broccoli Rice Casserole [Oil Free]
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 cups leftover cooked brown rice (if you don't have cooked rice, start cooking as you prepare the remaining ingredients); 3.5-4 cups broccoli florets (approx 1 small head of broccoli cut into bite size florets); 3/4 cup raw cashews; 1/3 cup tapioca starch (also known as tapioca flour); 1/4 cup nutritional yeast; 1/2 cup unsweetened cashew milk (or almond milk); 1.5 cup water; 1.5 teaspoon apple cider vinegar; 1 teaspoon sea salt (or to taste); 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder; 1 teaspoon chili powder (for flavour, not heat); 1/4 teaspoon turmeric

JUMP TO RECIPE

Vegan broccoli rice casserole is creamy, “cheesy” and oozing with delicious flavour. Rice and broccoli florets are smothered in a rich and velvety vegan cheese sauce and baked to bubbly perfection. There’s no better way to use up your leftover rice!

broccoli rice and cheese casserole in glass dish that has been browned on top

This recipe was originally published in June 2019. It has been updated for content and photos.

This casserole is a simple one to prepare and an absolutely incredible recipe for leftover rice. But if you don’t have leftover rice, no worries. You can make some as you prepare the other ingredients.

Why you’ll love this dish!

It’s super cheesy! It’s melty, it’s stretchy, and it’s absolutely addictive!
A vegan and vegetarian friendly casserole that’s naturally gluten free, soy free, and oil free too. (There’s a nut free option too, if needed.)
Made using wholesome, nutrient dense ingredients, like brown rice, broccoli florets, raw cashews and nutritional yeast.
This vegan broccoli rice casserole is also kid friendly and omnivore approved! I mean who doesn’t like a dreamy, stretchy, cheesy plate of deliciousness?

spatula lifting a scoop of broccoli rice casserole from glass baking dish

How to make it

Preheat your oven and gather your ingredients. If you don’t already have cooked rice, get that going in your rice cooker, or on stove top.

bowls of cashews, nutritional yeast, vinegar, spices, flour, milk, and water

To make the vegan cheese sauce, add all its ingredients to a high speed blender and process until smooth. (photos 1-2)

The sauce will be very runny, but don’t worry, it will thicken in the oven.

NOTE: If you do not have a high speed blender, soak the cashews in boiling hot water for 30 minutes, then drain and add to your blender. This will soften them up, making it easier for your blender to process.

blender with spices, water, cashews inside

Now the cooked rice and raw broccoli florets to an oven safe dish. (Mine is 9×13, but any similar size will work.) Then pour the cheese sauce you just made on top. (photos 3-4)

pouring vegan cheese sauce into dish with broccoli and rice

Mix well to evenly coat and distribute the sauce between your broccoli and rice. (photo 5)

Then bake your casserole for 20 minutes and remove from the oven. (photo 6)

Optional: Broil the top for a couple of minutes for a crusty, bubbly texture, if desired.

cheesy broccoli casserole in glass baking dish, before and after baking

If you skip the broiling step, the broccoli casserole will be a little more creamy and gooey in texture.

If you want a firmer, bubbly top, return to the oven on broil for a few minutes.

creamy casserole with broccoli in glass dish with a section missing from tray

Garnish your vegan broccoli rice casserole with parmesan cheese, chili flakes, or just enjoy as is. This dish is best enjoyed when freshly made, as the “cheese” will thicken and harden as it sits and cools.

To return it to its creamy state, just pop it back in the oven and reheat.

tray of broccoli rice casserole with spatula inside

For more ways to use leftover rice, try these zucchini burrito boats, or these incredible vegan chicken burgers.

How long does it keep?

Your vegan broccoli rice casserole tastes best when freshly made. However, you may store leftovers in the refrigerator for 2-3 days.

Remember, you’re using leftover rice here, so the storing time will also depend on when you first made your rice.

How to reheat

To reheat your leftovers, pop your dish back into the oven to return the cheese to a melty state. It will harden as it cools, so just heat until soft and creamy again.

Can I make any substitutions?

For nut free, you may sub the cashews with sunflower seeds, with similar results. I find cashews a little richer here, so unless you cannot eat cashews, I don’t recommend making the switch.

That said, if you CAN have almonds, but not cashews, blanched almonds make a great sub here as well.

If you don’t have fresh broccoli, you may sub for frozen.

Adjust the seasoning to your taste, use more or less onion and garlic powder if preferred.

Expert tips for success

If you do not have a high speed blender, soak your cashews in boiling hot water for 30 minutes before making your cheese sauce. Then drain them and add to your blender with the remaining ingredients. This quick soak method will allow the cashews to expand and soften, making them easier to break down.
If you still have loose bits of cashews once blended, you may strain them using a nut milk bag. (Affiliate link.) However, bits of cashews won’t affect the overall flavour of your broccoli casserole, so don’t stress.
As your dish is baking, if the cheese gets too thick, you may thin it out with a splash or two of nut milk and mix together.
Once cooled, the cheese will harden, but you can return your vegan broccoli rice casserole to its stretchy, gooey consistency by reheating, so just pop it back in the oven to heat through.

More vegan “cheesy” recipes

If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.

Buon appetito,
Rosa