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Vegan Cheesy Broccoli Rice Casserole

Vegan Cheesy Broccoli Rice Casserole

Laura Brining
Broccoli and rice in a creamy cheese sauce
5 from 9 votes
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6

Ingredients
  

  • 2 cups dried rice cooked according to package directions
  • 4 cups broccoli florets
  • 1/2 teaspoon chili flakes optional

Cheese Sauce:

  • 2 cups potato cubed (about 2 medium potatoes)
  • 1 cup carrots sliced (about 1 large carrot)
  • 1/4 cup nutritional yeast
  • 1/2 cup cashews soaked for at least 2 hours and drained
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons salt
  • 3/4 teaspoon pepper
  • 2 cups water reserved from cooking water

Instructions
 

  • To prepare the cheese sauce, add the cubed potatoes and sliced carrots to a pot of water. Bring to a boil and boil uncovered until tender, about 18-20 minutes.
  • Meanwhile, cook 2 cups of dried rice according to package directions and set aside.
  • Lightly saute the broccoli. Add a splash of water to a pot over low-medium heat. Add the broccoli and lightly saute with the lid on until the broccoli is bright green and tender, about 5-6 minutes. Remove from the heat, drain any remaining water, and set aside.
  • After the potatoes and carrots are finished cooking, reserve 2 cups of cooking water before draining. Drain the remaining water and add the drained potatoes and carrots to a high-speed blender. Add the nutritional yeast, soaked cashews, garlic powder, onion powder, salt, pepper, and reserved water to the blender. Blend on high until completely smooth. Set aside.
  • Combine the rice, broccoli, optional chili flakes, and prepared cheese sauce to a large pot. Stir until well combined. Serve in a baking dish immediately or broil for 3-5 minutes until bubbling and lightly golden.