Vegan Baked Broccoli and Cauliflower Casserole
🌱 Vegan Broccoli & Cauliflower Cheesy Bake
This Vegan Broccoli & Cauliflower Cheesy Bake is creamy, comforting, and full of veggie goodness. Broccoli and cauliflower get tucked into a dairy-free cheese sauce, topped with shredded vegan cheese and cherry tomatoes, then baked until bubbly and golden. It’s the kind of casserole that makes vegetables feel like the main event.
I love how simple this is — pour, bake, serve. The sauce turns rich in the oven, the edges brown, and every scoop is loaded with tender veggies. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Cheesy Veggie Bake 💚
- 🌱 Completely dairy-free
- 🥦 Packed with broccoli and cauliflower
- 🧀 Creamy vegan cheese sauce
- 🍅 Golden baked top with cherry tomatoes
- 🍽️ Easy weeknight side or main
- 🔥 Comfort food that still feels wholesome
The Secret to a Creamy Dairy-Free Bake
A simple sauce made with plant milk, nutritional yeast, and a little starch gives you that classic casserole creaminess. Don’t skip lightly steaming or blanching the vegetables first — raw florets can stay too firm. Extra shredded vegan cheese on top is what gives you that browned, bubbly finish.
Frequently Asked Questions ❓
Can I add pasta or rice? 🍝
Yes. Stir in 2 cups cooked pasta or rice before baking if you want a heartier main dish.
What vegan cheese melts best? 🧀
A mozzarella-style shred works well on top. Cheddar-style shred adds more color and flavor.
How do leftovers keep? 🧊
Refrigerate for up to 4 days. Reheat in the oven so the top stays a little crisp.
🌱 Vegan Broccoli & Cauliflower Cheesy Bake
Ingredients 🛒
For the Vegetables
- 1 medium head broccoli, cut into florets
- 1 medium head cauliflower, cut into florets
- 1 cup shredded vegan cheddar or mozzarella
- 1 cup cherry tomatoes, halved
For the Cheese Sauce
- 2 tablespoons olive oil or vegan butter
- 2 tablespoons flour (or cornstarch)
- 2 cups unsweetened plant milk
- ⅓ cup nutritional yeast
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika (optional)
- 1 teaspoon lemon juice
Instructions 👩🍳
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Steam or blanch the broccoli and cauliflower for 3–4 minutes, until just tender. Drain well and add to the baking dish.
- In a saucepan, heat the oil and whisk in the flour. Cook for 1 minute, then slowly whisk in the plant milk.
- Simmer until slightly thickened. Stir in the nutritional yeast, garlic powder, onion powder, salt, pepper, paprika, and lemon juice.
- Pour the sauce over the vegetables. Sprinkle with shredded vegan cheese and scatter the cherry tomatoes on top.
- Bake for 25–30 minutes, until bubbly and golden around the edges. Rest 5 minutes, then serve.
Nutrition
| Nutrient | Per serving (1/6) |
|---|---|
| Calories | 195 |
| Protein | 8g |
| Net carbohydrates | 14g |
| Total carbohydrates | 18g |
| Fiber | 4g |
| Total fat | 11g |
| Sodium | 520mg |
Estimates based on broccoli, cauliflower, plant-milk cheese sauce, and vegan shredded cheese. Exact numbers may vary by cheese brand.
Notes & Tips 💡
- Drain the vegetables well so the bake doesn’t turn watery.
- For extra richness, blend ½ cup soaked cashews into the sauce.
- A handful of breadcrumbs on top adds extra crunch.
- This pairs well with rice, crusty bread, or a simple green salad.
This Vegan Broccoli & Cauliflower Cheesy Bake is creamy, comforting, and packed with veggies. A golden casserole you’ll want on the regular. 🥦🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
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