Broccoli Cheese Rice Casserole
Broccoli cheese rice casserole is a comfort food favourite with plenty of creamy, cheesy goodness in every bite! This vegan version is a guaranteed crowd-pleaser whether you serve it for a holiday, potluck, or weeknight dinner.
One of the hardest things for many vegans to give up is cheese, but these days, it’s easier than ever to find plant-based swaps that taste and melt just like the original. This broccoli cheese rice casserole is the perfect example!
The recipe uses shredded vegan cheddar for that cheesy flavour and meltiness, but then it also relies on an old-school vegan swap to create a silky, creamy sauce: cashews.
The combination of cashew cream and plant-based cheddar makes for a rich, cheesy casserole that’s sure to satisfy!
Why You’ll Love This Broccoli Cheese Rice Casserole Recipe
- The ultimate comfort food casserole. If you ask me, it ranks right up there with Baked Vegan Mac and Cheese! It’s the kind of cozy, satisfying dish that instantly makes you feel at home.
- Perfect for any occasion. Whether it’s a holiday gathering or a night in, this casserole is guaranteed to be a hit.
- Creamy and cheesy. What’s not to love?! Even without the traditional dairy ingredients, this recipe has the creamy and cheesy factors down pat.
- Leftovers for days. Broccoli cheddar rice casserole makes great leftovers, so you can enjoy it for multiple meals throughout the week.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Cashews – Make sure they’re raw, as they’ll blend smoother.
- Boiling water
- Olive oil
- Onion – A standard yellow onion is perfect here.
- Garlic – Finely mince the garlic with a knife or use a garlic press.
- Long grain rice – Leave the rice uncooked; you’ll cook it in the recipe.
- Italian seasoning
- Salt and black pepper – I recommend freshly ground black pepper for the best flavour.
- Garlic powder
- Vegetable broth – Use homemade vegetable broth or store-bought.
- Broccoli – Cut it into bite-sized florets.
- Grated vegan cheddar cheese – I used Violife mature cheddar.
- Vegan butter – Use store-bought or homemade vegan butter.
- Panko breadcrumbs
- Paprika – You can use regular sweet paprika, or swap in smoked paprika for a smoky flavour.
- Dried thyme
How to Make Broccoli Cheese Rice Casserole
- Prepare. Preheat your oven to 375ºF and grease a 9×13 baking dish with butter or cooking spray.
- Soak the cashews. Place the cashews in a small bowl with 1 cup of boiling water; soak for 15 minutes.
- Cook the onion. In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 3-4 minutes, stirring often.
- Toast the rice and seasonings. Stir in the minced garlic, rice, and Italian seasoning and continue stirring for a minute.
- Simmer. Stir in the broth, salt, pepper, and garlic powder and then cover. Bring to a simmer, then reduce the heat to low and cook for 5 minutes.
- Stir in the broccoli. Add the broccoli florets, then cover again and cook for 5 minutes more.
- Blend the cashews. Transfer the cashews and water to a blender and blend until completely smooth.
- Add the cashew cream and cheese. Remove the pan from the heat, then stir in the cashew cream and 1 cup of vegan cheddar. Season to taste.
- Make the topping. In a medium bowl, stir together the melted vegan butter, panko breadcrumbs, paprika, and dried thyme.
- Assemble. Transfer the rice and broccoli mixture to the prepared baking dish. Sprinkle the remaining cheese and panko breadcrumbs on top.
- Bake. Place the baking dish in the oven and bake until bubbly and golden on top, about 10 minutes.
Tips for Success
- Cut the onions and broccoli into evenly sized pieces. This ensures that they all finish cooking at the same time so you don’t end up with hard broccoli or crunchy onions in your broccoli cheese rice casserole!
- Don’t skip soaking the cashews. This step helps to soften them, making it easier to blend them into a smooth cream.
- Blend the cashews thoroughly. I recommend blending for a full 2 minutes. You want to ensure that the sauce is absolutely smooth, without grainy bits of nuts.
- Let it cool a bit before serving. The sauce will thicken as it cools, so let the casserole sit for 5 to 10 minutes and then serve it.
Variations
- Switch up the topping. Instead of panko, you can use cracker crumbs, coarse breadcrumbs, corn flakes, or even French fried onions.
- Add in protein. For a heartier meal, you can add vegan chicken, vegan turkey, or even chickpeas or white beans to the casserole before baking.
- Use another vegetable. If broccoli isn’t your favorite, you can substitute it with cauliflower, sautéed mushrooms, or peas for a different flavor profile.
Serving Suggestions
Pair this vegan broccoli cheese rice casserole with a simple side salad, or some crusty Roasted Garlic Bread to make it a complete meal. It also makes a great side dish for Vegan Meatloaf!
How to Store Leftovers
Store leftover broccoli cheese rice casserole in an airtight container in the refrigerator for up to 4 days. To reheat, simply cover it and place it in the oven at 350ºF until warmed through or heat individual servings in the microwave.
Can I Freeze This Recipe?
Yes, this cheesy broccoli rice casserole can be frozen for up to 2 months. Wrap it tightly in the baking dish or place leftovers in an airtight container.
More Cheesy Vegan Recipes
- Chopped Cheese Sandwich
- Cauliflower Mac and Cheese
- Cheesy Baked Ziti (5 Ingredients)
- Butternut Squash Mac and Cheese
- Cheesy Cauliflower Pizza Casserole
Enjoy friends! If you make this broccoli cheese rice casserole, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Broccoli Cheese Rice Casserole
Ingredients
- ⅓ cup raw cashews, 50g
- 1 cup boiling water
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 ¼ cup long grain white rice, uncooked (230g)
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 2 ½ cups vegetable broth
- 6 cups broccoli, cut into small florets, from approximately 2 heads; 16 ounce total – 450g
- 2 cups grated vegan cheddar cheese, divided (I used Violife mature cheddar) (8 ounces – 220g)
- 4 tablespoons melted vegan butter
- ½ cup Panko breadcrumbs
- ¼ teaspoon paprika
- ¼ teaspoon dried thyme
Instructions
- Preheat the oven to 375ºF/190°C and grease a 9×13 baking dish with vegan butter or cooking spray.
- Place cashews in a small bowl with 1 cup of boiling water and soak for 15 minutes.
- In a large pan, heat 2 tablespoons of olive oil over medium heat. Add chopped onion and sauté until soft and translucent, about 3-4 minutes. Stir often.
- Add minced garlic, rice, and Italian seasoning. Cook, stirring, for 1 minute.
- Add vegetable broth, salt, black pepper and garlic powder. Stir and cover the pan with a lid. Bring to a simmer (essentially to a heat just below boiling until small bubbles form around the edges) and then turn the heat to low (so the liquid is still moving). Cook for 5 minutes.
- Add broccoli florets. Stir and cook covered with a lid for 5 more minutes.
- While rice and broccoli are cooking, place soaked cashews into a blender along with the water they were in. Blend until smooth, about 2 minutes.
- Remove the pan from heat. Add blended cashew cream and 1 cup grated vegan cheddar, then mix until combined. Taste and add more salt and pepper if needed.
- In a medium bowl, mix the melted vegan butter, panko breadcrumbs, paprika and dried thyme.
- Transfer the rice and broccoli mixture to the prepared baking pan. Sprinkle with the remaining cheese and panko breadcrumbs.
- Bake until bubbly and golden on top, about 10 minutes. Remove from oven, let cool slightly, then serve and enjoy!
Notes
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Great recipe! Ages ago, when I still cooked with meat, my family loved a recipe for “chicken divan”, but I hadn’t figured out how to make it plant-based. To your recipe, I added 2 Quorn Chik’n filets, baked and diced, and about 1 1/2 cups of sliced mushrooms, sautéed. Yum! (A little bit of lemon juice added to the mixture kind of brightens the flavors.)
Thanks for sharing your recipe.
gm
So happy to hear Gloria wow what a great comment! Thanks for sharing!
Hello, I made this with brown rice and the rice didn’t cook. Should I have used white rice?
Hi Missy,
Yes the recipe is set for white rice! If using brown rice cook according to your brown rice bag’s instructions so its fully cooked before going into the oven!
Thank you! I tried that the second time around 🙂 yum!