baked vegetables

Bubbling, creamy, and topped with a golden crunchy crust, this Vegan Baked Broccoli and Cauliflower Casserole is the kind of comfort food that makes vegetables the best part of the meal. Tender broccoli and cauliflower florets are folded into a silky, cheesy sauce made from cashews and nutritional yeast, then baked under a crispy herbed breadcrumb topping until the edges bubble and brown.

This casserole proves that plant-based comfort food does not need dairy to taste rich. The sauce blends soaked cashews with garlic, mustard, lemon, and plant milk into a velvety cheese-style sauce that coats every floret. A little miso and smoked paprika add the savory depth you expect from a classic cheesy bake.

It works beautifully as a holiday side dish, a cozy weeknight main served with rice or crusty bread, or a make-ahead dish for potlucks and family gatherings. Everything can be prepared in advance and baked when you are ready, which makes it a lifesaver on busy days.

Best of all, it is made from simple, wholesome ingredients and ready in about 55 minutes. Even people who say they do not like cauliflower tend to go back for seconds.

This recipe is 100% vegan, dairy-free, and easily made gluten-free.

Recipe Information

Ingredients

For the Vegetables

• 1 large head broccoli (about 400g), cut into bite-size florets
• 1 medium head cauliflower (about 500g), cut into bite-size florets
• 1 tbsp olive oil
• ½ tsp salt

For the Creamy Cashew Cheese Sauce

• 1 cup (140g) raw cashews, soaked in hot water for 15 minutes and drained
• 1¼ cups (300ml) unsweetened plant milk
• ¼ cup (20g) nutritional yeast
• 3 cloves garlic
• 1 tbsp lemon juice
• 1 tbsp white miso paste
• 1 tsp Dijon mustard
• 1 tsp onion powder
• ½ tsp smoked paprika
• ¾ tsp salt
• ¼ tsp black pepper
• ¼ tsp ground nutmeg

For the Crunchy Topping

• 1 cup (60g) panko breadcrumbs
• 2 tbsp olive oil
• 2 tbsp nutritional yeast
• 1 tsp dried thyme or Italian herbs
• ¼ tsp garlic powder
• Pinch of salt
• 2 tbsp chopped fresh parsley

To Serve

• Cooked rice, quinoa, or crusty bread
• Fresh parsley
• Lemon wedges
• Simple green salad

Optional Additions

• 1 cup white beans for extra protein
• ½ cup vegan cheese shreds on top
• Chili flakes for heat
• Caramelized onions folded in

Instructions

1. Preheat. Heat the oven to 400°F (200°C). Lightly oil a 9×13 inch (or similar 2.5 quart) baking dish.
2. Par-cook the vegetables. Steam or blanch the broccoli and cauliflower florets for 4–5 minutes until bright and just tender but still firm. Drain well and let steam dry for a few minutes. Excess water makes the casserole watery.
3. Make the sauce. Blend the soaked cashews, plant milk, nutritional yeast, garlic, lemon juice, miso, mustard, onion powder, paprika, salt, pepper, and nutmeg until completely smooth, about 1–2 minutes. Taste and adjust the salt.
4. Combine. In the baking dish, toss the vegetables with 1 tablespoon of olive oil and ½ teaspoon salt. Pour the sauce over the vegetables and stir gently until every floret is coated. Spread evenly.
5. Make the topping. Mix the panko, olive oil, nutritional yeast, thyme, garlic powder, and salt until the crumbs are evenly moistened. Sprinkle over the casserole.
6. Bake. Bake uncovered for 30–35 minutes until the sauce is bubbling and the topping is deep golden. If the top browns too quickly, cover loosely with foil.
7. Rest and serve. Let the casserole rest for 10 minutes so the sauce thickens, then sprinkle with fresh parsley and serve warm.

Pro Tips for the Best Casserole

• Do not overcook the vegetables first. They finish cooking in the oven, so keep them slightly firm.
• Drain and dry them well. Wet vegetables thin out the sauce.
• Blend the sauce until perfectly smooth. A high-speed blender gives the silkiest result. If yours is less powerful, soak the cashews longer.
• Taste the sauce before baking. It should taste slightly bold, because the vegetables mellow it.
• Use panko for the topping. It stays crunchier than regular breadcrumbs.
• Let it rest. Ten minutes out of the oven makes it easier to serve and helps the sauce set.
• Cut florets evenly. Even sizes cook at the same rate.

Why This Casserole Is So Good for You

Broccoli and cauliflower are cruciferous vegetables, known for their vitamin C, vitamin K, folate, and fiber. Broccoli in particular provides sulforaphane, a compound studied for its antioxidant properties, and both vegetables are low in calories while being very filling.

The cashew sauce adds healthy unsaturated fats, magnesium, and plant protein, and nutritional yeast contributes B vitamins and a savory, cheesy flavor. Compared to a traditional cheese and cream casserole, this version has no cholesterol and far less saturated fat.

A serving provides around 10 grams of protein and 6 grams of fiber, which makes it satisfying enough to serve as a main dish.

Flavor Variations

• Cheddar-Style Casserole: Add 1 roasted red pepper and an extra tablespoon of nutritional yeast to the sauce for a deeper orange color and sharper flavor.
• Italian Herb Bake: Stir in sun-dried tomatoes and basil, and top with vegan parmesan.
• Spicy Southwest Casserole: Add cumin, chili powder, and a diced jalapeño, and finish with cilantro.
• Protein-Packed Bake: Fold in white beans or cooked chickpeas before baking.

Nutritional Highlights (Per Serving)

Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Reheating: Reheat in a 350°F (175°C) oven for 15–20 minutes to re-crisp the topping. A microwave works but softens the crumbs.
• Freezer: Freeze the baked casserole without the topping for up to 2 months. Thaw overnight, add fresh topping, and reheat.
• Make ahead: Assemble the casserole without the topping up to 1 day ahead, refrigerate, then add the topping and bake, adding 5–10 minutes.

Frequently Asked Questions

Why is my casserole watery?

Usually the vegetables were not drained well. Steam them briefly, let them dry, and do not add extra liquid to the sauce.

Can I make it nut-free?

Yes. Replace the cashews with 1 cup of white beans plus 2 tablespoons of tahini, or use sunflower seeds soaked in hot water.

Can I use frozen vegetables?

Yes. Thaw and squeeze out excess moisture, or roast them first. Skip the par-cooking step.

Can I make it gluten-free?

Use gluten-free breadcrumbs or crushed gluten-free crackers, and check that your miso is gluten-free.

Can I use something other than miso?

Yes. Replace it with a little extra salt and an extra teaspoon of lemon juice.

Can I make it ahead?

Yes. Assemble up to a day in advance without the topping and bake when ready.

Tried this recipe? Leave a comment below and let us know how it turned out! Tag us on Instagram and Facebook — we love seeing your plant-powered creations. Looking for more cozy vegan dinner ideas? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!