Fall is made for comfort food, and nothing warms up a chilly evening quite like a bubbling casserole straight from the oven. This Dairy-Free Broccoli Cheddar Casserole has become a reader favorite on GoldenGlutenFree.com, and for good reason. It’s creamy, satisfying, and packed with flavor, all while being friendly for those who avoid gluten and dairy.
Ciao! I’m Matteo Romano, a Tuscan-born chef now based in the U.S., and this is one of those recipes that bridges my Italian culinary heritage with my current way of life. For years, I cooked the traditional way, rich cheeses, crusty breads, and butter-laced dishes. But after struggling with fatigue and digestive issues, I discovered my sensitivity to gluten and dairy. It wasn’t easy letting go of the classics I grew up with. Relearning how to cook without my staple ingredients took time, but I refused to give up flavor, comfort, or nourishment.
This casserole was born out of that journey. I wanted something cheesy but not processed, creamy but plant-based, and hearty enough to stand alone as a full meal. After dozens of tests, this dish checks every box, and my readers agree.
If you’re looking for a dish that brings the cozy fall vibes, works for weeknights or holidays, and satisfies even the pickiest eaters, you’ve found it.
Dairy-Free Broccoli Cheddar Casserole
Equipment
- large skillet
- blender (high-speed preferred)
- mixing bowl
- spatula
- 9×13-inch casserole dish
- oven
Ingredients
- 3 cups cooked brown rice (or white rice, quinoa, or cauliflower rice)
- 4 cups broccoli florets (fresh or frozen)
- 1 tbsp olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 cup raw cashews (soaked in hot water 20 mins, drained)
- 1 1/4 cups unsweetened almond milk or oat milk
- 1/4 cup nutritional yeast
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp turmeric
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- salt and pepper to taste
- 1/2 cup gluten-free breadcrumbs (optional topping)
- 1 tbsp olive oil (for drizzling, optional)
- sprinkle of smoked paprika or herbs (optional)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a medium-sized casserole dish or 9×13-inch baking dish with olive oil or nonstick spray.
- In a large skillet over medium heat, warm the olive oil. Sauté the diced onion for 3–4 minutes until translucent, then add the minced garlic and cook for another minute. Add the broccoli and a splash of water. Cover and steam for about 5 minutes, or until tender-crisp.
- While the veggies cook, blend all sauce ingredients (cashews, almond milk, nutritional yeast, lemon juice, Dijon, turmeric, garlic powder, onion powder, salt, and pepper) in a high-speed blender until completely smooth. Taste and adjust seasoning as needed.
- In a large mixing bowl, combine the cooked rice, broccoli mixture, and sauce. Stir gently to coat everything evenly.
- Pour the mixture into your prepared baking dish. Spread it evenly with a spatula. If using breadcrumbs, sprinkle them over the top and drizzle with olive oil.
- Bake for 20–25 minutes until the top is golden and slightly crisp. Let it rest for 5 minutes before serving.
Notes
Nutrition
The Ingredients That Make It Work
To achieve that nostalgic cheesy flavor without using any dairy, this casserole relies on a smart blend of whole-food ingredients. Here’s what you’ll need:
Base Ingredients:
- 3 cups cooked brown rice (or white rice, quinoa, or cauliflower rice)
- 4 cups broccoli florets (fresh or frozen)
- 1 tbsp olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
Creamy “Cheddar” Sauce:
- 1 cup raw cashews (soaked in hot water for 20 mins, then drained)
- 1 1/4 cups unsweetened almond milk or oat milk
- 1/4 cup nutritional yeast
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp turmeric (for color)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
Optional Toppings:
- 1/2 cup gluten-free breadcrumbs
- 1 tbsp olive oil for drizzling
- Sprinkle of smoked paprika or herbs
This recipe uses ingredients that are easy to find and pantry-friendly. Nutritional yeast is the secret weapon, it gives that unmistakable cheesy flavor without actual cheese. Cashews provide richness, and a little turmeric boosts color for a golden, cheddar-like hue.
If you enjoy veggie-packed comfort meals, try this simple beef and broccoli stir-fry next.
Step-by-Step Instructions for Creamy Success
Step 1: Preheat & Prep
Preheat your oven to 375°F (190°C). Lightly grease a medium-sized casserole dish or 9×13-inch baking dish with olive oil or nonstick spray.
Step 2: Cook the Veggies
In a large skillet over medium heat, warm the olive oil. Sauté the diced onion for 3–4 minutes until translucent, then add the minced garlic and cook for another minute. Add the broccoli and a splash of water. Cover and steam for about 5 minutes, or until tender-crisp.
Step 3: Make the Sauce
While the veggies cook, blend all sauce ingredients (cashews, almond milk, nutritional yeast, lemon juice, Dijon, turmeric, garlic powder, onion powder, salt, and pepper) in a high-speed blender until completely smooth. Taste and adjust seasoning as needed.
Step 4: Mix Everything
In a large mixing bowl, combine the cooked rice, broccoli mixture, and sauce. Stir gently to coat everything evenly.
Step 5: Assemble the Casserole
Pour the mixture into your prepared baking dish. Spread it evenly with a spatula. If using breadcrumbs, sprinkle them over the top and drizzle with olive oil.
Step 6: Bake
Bake for 20–25 minutes until the top is golden and slightly crisp. Let it rest for 5 minutes before serving.
For a crispy, golden crust, broil the casserole for 2–3 extra minutes at the end, just keep a close eye on it.
Tips for First-Time Casserole Makers
This casserole is beginner-friendly, but here are a few pro tips for best results:
- Use a high-speed blender: Cashews need to be fully smooth for the sauce to feel like real cheese.
- Soak cashews properly: If you don’t have time to soak them for 2–4 hours, a quick soak in hot water for 20 minutes works well.
- Don’t over-steam the broccoli: It will soften more in the oven. Keep it slightly crisp after sautéing.
- Customize the texture: If you like it saucier, add a splash more milk before baking. For a firmer slice, use a little less.
Want more meal prep-friendly ideas? These easy gluten-free dinners are packed with time-saving flavor.
Creative Variations to Try
Make this recipe your own with these fun variations:
Gluten-Free Crumb Topping
Mix 1/2 cup crushed gluten-free crackers or breadcrumbs with olive oil and herbs. Sprinkle over the casserole before baking for a satisfying crunch.
Add Protein
For more filling power, add:
- 1 can of chickpeas (drained)
- Diced, sautéed chicken breast
- Cooked lentils
Or serve it alongside turkey meatballs with cranberry glaze for a cozy autumn dinner combo.
Use Different Veggies
Swap the broccoli for:
- Cauliflower
- Zucchini
- Kale or spinach (just sauté lightly first)
Spice It Up
Add a pinch of cayenne or smoked paprika to the sauce for depth. You can also stir in caramelized onions or roasted garlic for a sweet, savory twist.
For veggie-forward bites, these mini polenta cakes with mushroom ragu are another fall favorite.
How to Store and Reheat
Leftovers? No problem. This casserole holds up beautifully in the fridge or freezer.
Refrigerator:
- Store in an airtight container for up to 4 days.
- Reheat in the oven at 350°F for 10–15 minutes or microwave individual portions.
Freezer:
- Freeze in portions for up to 2 months.
- Thaw overnight in the fridge and bake until hot.
Meal preppers, rejoice: This is a great make-ahead dish. You can assemble it a day in advance, refrigerate, then bake when ready.
Pair it with a refreshing side like pumpkin hummus with gluten-free pita chips for a complete fall feast.
FAQs About Dairy-Free Broccoli Cheddar Casserole
Can I make this casserole nut-free?
Yes. Use sunflower seeds or white beans instead of cashews for the sauce. Or try a dairy-free cheese alternative that fits your diet.
Can I make this without rice?
Absolutely. Use cooked quinoa, mashed sweet potatoes, or even roasted cauliflower as a base.
What’s a good substitute for nutritional yeast?
Though it’s hard to replicate the cheesy flavor it provides, you can try miso paste or a little tahini for umami depth.
Can I prep this ahead of time?
Yes! Make it the night before, cover tightly, and refrigerate. Bake the next day as directed.
In Summary
This Dairy-Free Broccoli Cheddar Casserole is pure comfort made simple. It’s a creamy, gluten-free, dairy-free take on a classic that delivers everything you love, without ingredients your body doesn’t. It’s perfect for fall, ideal for meal prep, and loved by picky eaters and plant-lovers alike.
It’s not just a recipe, it’s a reminder that you don’t have to compromise. You can cook with flavor, tradition, and wellness in every bite.
And if you loved this one, don’t miss gluten-free mac and cheese with hidden veggies or roasted salmon with broccoli and quinoa for more cozy, feel-good meals.