Skip the canned cream of mushroom soup and make this classic broccoli casserole plant-based! Creamy, hearty, comforting, and so flavorful!

CourseDinner, Side Dish

CuisineAmerican Vegan

Keywordbroccoli, broccoli casserole, dairy-free, dairy-free broccoli casserole, vegan broccoli casserole

Prep Time30minutes minutes

Cook Time30minutes minutes

Total Time55minutes minutes

Servings8 servings


AuthorBeth Hornback


  • 2 32 oz. bags frozen broccoli cuts
  • 2 cups raw cashews or pepitas (soaked for 2-8 hours if possible (*see note for quick-soak method))
  • 3 cups water or plain unsweetened plant milk
  • 1 tablespoon miso paste (optional)
  • 1 teaspoon salt
  • 2 tablespoons nutritional yeast
  • 2 tablespoons apple cider vinegar (lemon juice, or unsweetened rice vinegar)
  • 1 yellow onion (diced)
  • 8 ounces crimini or button mushrooms (diced)
  • salt and pepper to taste
  • 1-2 sleeves Ritz crackers (crushed into crumbs, or substitute 2 GF plain bread crumbs for gluten-free option)


Make the Savory Cashew Cream

  • After soaking the cashews or pepitas*, drain, rinse, and add to a blender or food processor.
  • Add water/milk, miso, salt, nutritional yeast, and vinegar, and blend until smooth and creamy. If using a high-speed blender, no soaking is necessary.

Make the casserole

  • Preheat the oven to 425 degrees F.
  • Add the frozen broccoli to a 13×9 casserole dish and place it in the oven while it is preheating. Bake for 15-20 minutes until the broccoli is heated through and tender, stirring occasionally to ensure even heating.
  • After the broccoli is cooked, set aside and reduce oven temperature to 350F.
  • Preheat a large skillet or saucepan over medium-high heat.
  • Add mushrooms and onions to the pan and cook for 5-6 minutes, until mushrooms have released their liquid and onions are browned and soft.
  • Add cashew cream to the onion/mushroom mixture and stir to combine.
  • Reduce heat to medium, and cook for 4-5 minutes until mixture has thickened slightly. Remove from heat.
  • Pour the sauce over the broccoli in the casserole dish and stir to combine. Season to taste with salt and pepper.
  • Spread cracker crumbs over the top of the broccoli mixture in an even layer.
  • Bake casserole, uncovered, for 30 minutes on the middle rack.


*Quick-soak method for raw cashews or pepitas: In a medium saucepan, add nuts or seeds along with enough water to cover. Bring to boil, then maintain a low boil for 15 minutes. Drain and rinse, and proceed with the recipe.


Serving: 1cup | Calories: 347kcalVegan Broccoli Casserole