Cheesy Potato Broccoli Casserole (Vegan)

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by Alena Schowalter
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Delightfully cheesy, creamy, and perfect for dinner! This potato broccoli casserole is a go-to comfort dish. It’s easy to make and great for the family!

Delightfully cheesy, creamy, and perfect for dinner! This potato broccoli casserole is a go-to comfort dish. It’s easy to make and great for the family!

Whether you want a simple, hearty dish or a way to sneak in some veggies, you’ll love this potato broccoli casserole! It’s versatile and perfect for adding other spices and ingredients you like. Plus, it’s gluten-free!

You only need 20 minutes of hands-on time to prep this casserole! Once it’s in the oven, you can prepare other dishes or simply relax. It’s perfect for families, and the leftovers taste even better.

If you want more comfort food to dine on, try our yummy lasagna or vegan mac’n’cheese. Find more vegan casseroles here!

table with white baking dish and freshly baked potato broccoli casserole

Beautiful pictures taken by Logan Inc

Why you’ll love it

  • Healthy and comforting
  • Whole food ingredients
  • Delicious vegan cheesy sauce
  • Easy to make
  • Gluten-free
  • Great for families

To make this delicious casserole, you’ll need a cutting board, knife, measuring equipment, blender, pot or pan, and a casserole dish. Let’s get started!

Ingredients needed

  • Broccoli — a yummy cruciferous veggie with a nice bite of texture.
  • Potatoes — tender texture and soaks up the cheesy sauce perfectly. 
  • Cheesy sauce: onion, garlic, vegetable broth, cashews, soy milk, nutritional yeast, potato starch, lemon juice, salt, pepper cayenne

You can find exact measurements below, as well as additional serving suggestions!

table with broccoli florets, potatoes, cashews and different spices

How to make this potato broccoli casserole

Preheat oven to 375°F (190°C) and prepare your deep baking dish. 

Cut your broccoli florets as well as the potatoes into thin slices.

Sauté the onion and garlic in some vegetable broth for a few minutes in a small pot or pan until fragrant.

Add the onion and garlic with all of the sauce ingredients into your blender jar and blend until smooth. 

Pour the mixture into your pot or pan, stir so that everything is mixed well and let it heat up for 2 minutes, then set aside.

Let’s put it all together into the baking dish! 

Begin with one layer of thinly sliced potatoes, slightly overlapping. Add a thin layer of sauce, then one layer of the sliced broccoli florets. On top of that, again one thin layer of sauce.

Repeat as many times as necessary (depending on how small or large your baking dish is).

Finish with a hefty layer of sauce, then cover your pan and bake for around 50-60 minutes, leaving it uncovered for the last 5-10 minutes. Enjoy!

white baking dish on a table with sliced potatoes
top view of a white baking dish with potatoes and broccoli

Storage & reheating

Storage

To store any leftovers, let your casserole cool to room temperature. Wrap foil tightly around the baking dish. Store in the fridge for up to 4 days. 

If you want to freeze the casserole, we suggest using an aluminum foil pan and making sure you wrap it with foil until airtight. 

You can also divide the casserole into single servings and store in an airtight container. In the freezer, it will last 3-4 months. 

Reheating

For leftovers from the fridge: place in a microwave-safe dish, cover, and microwave for about 1-2 minutes. For oven reheating, place in an oven-safe dish and cover. Cook in a 350ºF (176º C) oven for 10-20 minutes. 

For leftovers from the freezer: place the casserole in the fridge to thaw for 12-24 hours. Place in an oven-safe dish and cover. Cook in a 350ºF (176º C ) oven for 15-20 minutes or until warmed through

pot on a table with homemade vegan cashew cheese sauce

Serving suggestions

Our vegan potato broccoli casserole is delicious as-is, but you can add some extra ingredients to make it unique to you!

You can add in some cauliflower slices with the broccoli, or really any veggie you like!

For the cheese sauce, you can include more spices like onion and garlic powder (or even more nutritional yeast!) If you want an extra kick, add some cayenne or chili powder. 

We also have this amazing vegan cheese sauce that uses cannellini beans! It’s great for a high-protein alternative. You can also add in some vegan store-bought cheese too.

On top, you can add some shredded vegan cheese or extra nutritional yeast!

wooden chopping board with several sliced potatoes

FAQs & tips

How do I thinly slice the potato?

Cutting potatoes really thin can be challenging! To make it easier, make sure your knife is properly sharpened and use a flat cutting board. Take it slow and pay attention. If you don’t want to use a knife, you can use a mandolin or cheese planer!

Is this casserole healthy?

Yes, it is! We use wholesome ingredients that are full of fiber, vitamins, and minerals. Although it tastes really rich, it is bursting with nutrients!

How much of this casserole can I eat?

Since it’s so delicious, we wouldn’t be surprised if you ate more than one serving! Listen to your body and eat until you’re full. For us, half the casserole is gone in a couple of hours… 

Suggested swaps

Don’t like or can’t have any of the listed ingredients? Here is what you can use instead.

  • Cashews: try almonds.
  • Soy milk: use unsweetened almond or oat milk.
  • Broccoli: use cauliflower or omit it!
  • Potato: use sweet potato instead.
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Cheesy Potato Broccoli Casserole (Vegan)

by Alena Schowalter
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Delightfully cheesy, creamy, and perfect for dinner! This potato broccoli casserole is a go-to comfort dish. It’s easy to make and great for the family.
Serves 4

Ingredients

  • 1 head broccoli
  • 1.5 lbs potatoes 680 g

Sauce

  • 1 large onion
  • 4 cloves garlic
  • few tbsp vegetable broth
  • ¾ cup raw cashews 115 g, soaked
  • 1.5 cups vegetable broth (360 ml)
  • 2 cups soymilk 480 ml
  • ¾ cup nutritional yeast 45 g
  • 4 tbsp potato or corn starch
  • 2 tbsp lemon juice
  • 1 tsp salt
  • Pinch black pepper & cayenne

Instructions

  • Preheat oven to 375°F (190°C) and prepare your deep baking dish. Cut your broccoli florets as well as the potatoes into thin slices.
  • In a small pot or pan, sauté the onion and garlic in some vegetable broth for a few minutes until fragrant. Then, place together with all of the sauce ingredients into your blender jar and blend until smooth. 
  • Pour the mixture into your pot or pan, stir so that everything is mixed well, and let it heat up for 2 minutes, then set aside.
  • Let’s put it all together into the baking dish! Begin with one layer of thinly sliced potatoes, slightly overlapping. Add a thin layer of sauce, then one layer of the sliced broccoli florets. On top of that, again, one thin layer of sauce.
  • Repeat as many times as necessary (depending on how small or large your baking dish is). Finish with a hefty layer of sauce, then cover your pan and bake for around 50-60 minutes, leaving it uncovered for the last 5-10 minutes.

Notes

  • Feel free to add some vegan store-bought cheese or try our high-protein cheese sauce!
  • No need to soak cashews if you have a high-speed blender.
  • Check out the storage and reheating section for a breakdown of how to store leftovers.
Course: Dinner
Cuisine: American
Nutrition Facts
Cheesy Potato Broccoli Casserole (Vegan)
Amount per Serving
Calories
392
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
6
g
Sodium
 
632
mg
27
%
Carbohydrates
 
63
g
21
%
Fiber
 
8
g
33
%
Sugar
 
6
g
7
%
Protein
 
17
g
34
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition information is a rough estimate calculated automatically, their accuracy is not guaranteed.
Rate and share if you likeMention @nutriciously_ on Instagram or share this on Pinterest!
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Hi, I'm Alena Schowalter — a Certified Vegan Nutritionist who has been a vegetarian since childhood and vegan since 2012. Together with my husband, I founded nutriciously in 2015 and have been guiding thousands of people through different transition stages toward a healthy plant-based diet. I enjoy discussions around vegan ethics, walks through nature, and creating new recipes. Read more about us here.

24 Comments

    • 5 stars
      Ja kannst du, Mandelmilch oder Cashemilch sind besonders gut!
      Viele Grüße sendet,
      Jesse-Gabriel aus Berlin

      Reply
    • That sounds just heavenly, thank you so much for sharing this, Marla!
      Will have to try it with these delicious herbs, too. So happy that your family loved it :)

      Reply
  1. 5 stars
    This has inspired me to cross the threshold and create my first vegan dish. Simple ingredients, easy prep and I feel confident, with my home cook experience, that it’s doable. Even in rural Oklahoma (USA), I have all ingredients easily purchased at the grocery store. I think I will add in a quick smidge of freshly grated nutmeg for extra home touched comfort. Thank you for sharing your recipe! Seeing worldwide responses should warm your heart.

    Reply
    • Dear Linda,
      your comment really, really warmed my heart! Thank you so much for sharing, it means a lot that this recipe made preparing a vegan dish seem easy enough for you. Sometimes, we think that something we’re not so familiar with is way more complicated than what reality show us :)
      Will definitely add some nutmeg the next time I’m baking this! Thanks for the wonderful idea.
      Feel free to get in touch with us should you ever have any questions or concerns about plant-based eating.
      Warm wishes,
      Alena

      Reply
  2. This recipe sounds really delicious. I am allergic to both soy and nuts. Can you suggest alternatives for this recipe?

    Reply
  3. 4 stars
    Wonderful recipe. I forgot to put it back on the stove for the 2 minutes (realized it in the middle of layering) but it still turned out well. My 13 month old loved it- I added a little bit more salt for the part for my hubby and I because my broth was added salt free! I also had a big bag of broccoli florets but I cut them up the same way and filled up my pot. My little one had fun helping me layer the pot. Great mom daughter project I wish I could share a pic with you !

    Reply
  4. Made this and loved it! Subbed chickpea miso for nutritional yeast and it turned out great! Perfect winter comfort food, next time I may try adding mushrooms :)

    Reply
  5. Thank you for sharing this! I’m new to a vegan lifestyle. I made his exactly all the way through (except used almond instead of soy milk) and the texture and look of it were impressive and top notch. But tasting it, meh, just okay. I really miss cheese the most and I really missed gooey tasty cheddar in this. It needs more oomph, maybe the herbs suggested would help, or vegan chicken or something, cayenne, I don’t know.

    Reply
    • thanks, Nicole! I remember freezing it like 1-2 years ago but cannot be 100% certain if the texture remained the same. Nowadays, I’d prebake it for about 2/3 the time, freeze and then thaw before baking it another 20 minutes or so, until the potatoes are tender and the sauce is bubbling. I definitely want to revisit this recipe again and update the post :)
      Let me know how yours turns out!

      Reply
  6. Looks delish! Could I make this ahead of time (maybe the night before??) cover with foil then pop into the oven the next night when I come in from work? Not sure how much of the taste would be affected if everything stays covered in the fridge…

    Reply
    • thanks so much for your comment, Meredith! I haven’t tried this yet up I can very well imagine that the casserole would turn out fine :) Please let us know if you end up making it!

      Reply
    • thanks, Laura! no I haven’t made it with frozen broccoli since it needs to be cut in slices for this casserole — but if you end up trying it, please do share :)

      Reply
  7. Oh my goodness, this Creamy Vegan Potato Broccoli Casserole is the best! The cream sauce is so YUMMY you would never know it was vegan. Thank you so much for creating this recipe! My husband loved it as much as I did. It is a wonderful healthy comfort food I will be making often! Thank you!

    Reply
    • thank you so much for sharing, Beth! This means a lot and brought huge smiles to our faces :) Enjoy the rest of our recipes, too!

      Reply
  8. This is delicious – thank you for sharing it! I reduced the salt a lot because we are used to a low-salt diet, and I used almond milk instead of soy because that’s what I had, and it turned out great! My teenager loved it too.

    Reply
  9. Alena, thank you so much for this recipe (and all of the others that you work out for us!). I made this casserole last night exactly the way that you posted and it is simply delicious. I often make your recipes and do not comment although they turn out very well, but this one is so good, I had to let you know. That creamy sauce is so good, I will be using it again and again. Five stars at least!

    Reply
    • Dear Leanne, I’m so happy to know that you enjoyed our casserole! It’s definitely one of my go-to recipes, too. Now I’m really curious to know which recipes you’ve tried and liked so far! ;)
      Warmly,
      Alena

      Reply
  10. Can’t wait to try this! I, too, was raised on casseroles and still love them once they’ve been veganized. What size (# of quarts/liters) is the casserole you used? It looks pretty deep in the photos.

    Reply

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