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.
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.