This vegan cheesy broccoli casserole is a must make recipe this holiday season! Broccoli is topped with a creamy dairy free sauce and garlicky breadcrumbs in this comforting dish.
We’re getting close to Thanksgiving – have you planned your menu yet?
What side dishes do you like to serve on Thanksgiving? We love to have the standards – gluten free cornbread stuffing, mashed potatoes, gravy, and creamed spinach. We also like to branch out sometimes and have some casserole-type side dishes, too. This vegan cheesy broccoli casserole is exactly that – a warm, comforting, dairy free side dish.
Broccoli is combined with dairy free cheese sauce and topped with homemade crunchy garlic bread crumbs to make a side dish that everyone will love.
Can I use frozen broccoli instead of fresh broccoli?
Yes, you can use frozen broccoli if you prefer! I have made this casserole with fresh broccoli as well as with frozen broccoli. If you are short on time, you may save a couple of minutes by using frozen broccoli florets, since you won’t have to wash or chop the broccoli.
What type of dairy free cheese makes a good cheese sauce?
We love Daiya cheese, and I used the Daiya Cheddar Style Slices for this recipe. They melt really well, and the flavor is similar to what you would get from a Velveeta type sauce. If you have a dairy free brand of cheese that you prefer, you can probably use that instead.
What kind of dairy free milk can I use in this cheesy broccoli casserole?
You should be able to use any non-dairy milk that works for your dietary needs. A neutral tasting milk will be best, like unsweetened coconut milk, soy milk, oat milk, or rice milk. But any non-dairy milk should work just fine.
Where can I find gluten free bread crumbs?
We make our own homemade gluten free bread crumbs by using the ends of loaves of gluten free bread. You can do this with any type of bread – it’s a great way to make bread crumbs or croutons that suit your dietary needs.
If you aren’t sure what brand of gluten free bread to use, some options to look into are: Canyon Bakehouse, Schar, and B Free. Always call the company to make sure that a particular brand is safe for you before using a new product.
Can I make this ahead of time?
You can make the cheesy broccoli part a day before if you like – just add the bread crumbs the next day for the last ten minutes of baking. If you add the bread crumbs the night before, they will be soggy the next day when you reheat the casserole.
Watch the video below to see how easy it is to make this comforting dish.
Disclosure: This post contains affiliate links.
Vegan Cheesy Broccoli Casserole (Gluten Free).
A creamy and delicious vegan cheesy broccoli casserole that's just right for your Thanksgiving menu. The crunch of bread crumbs on top makes this extra tasty.
- ¾ cup sweet onion chopped
- ⅓ cup vegan buttery spread
- 3 Tablespoons gluten free flour blend
- 2 ½ cups non-dairy milk I used So Delicious Unsweetened Coconut Milk
- 4 ounces vegan cheddar cheese I used Daiya Cheddar Style Slices
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon garlic powder
- 4 broccoli crowns, chopped for about four cups broccoli florets
- 2 cups gluten free garlic breadcrumbs
Preheat the oven to 350 degrees.
Place the chopped onion and vegan buttery spread in a pot, and cook over medium heat until softened, about 7 minutes.
Add the gluten free flour, and stir for a minute. Add the non-dairy milk, salt, pepper, and garlic powder, and continue to stir over medium heat for about 5 minutes, until it starts to thicken. Don't bring to a boil.
Break up the Daiya cheese slices and add to the sauce. Stir until they are melted.
Add the broccoli florets and stir to coat.
Pour the mixture into a casserole dish. Bake at 350 degrees for 35 minutes. If you are making your own bread crumbs, you can make them while the casserole is in the oven.
Top with the casserole with breadcrumbs and bake for 10 more minutes.
You can store leftover casserole in the refrigerator - it should stay fresh for about three days.
If you want to make this ahead of time, you can make the broccoli mixture the night before, and then refrigerate that until the next day.
Bake according to directions, adding the bread crumbs for the last ten minutes of baking. Do not add the bread crumbs the night before - they will become soggy.