Cheesy Potato Broccoli Casserole (Vegan)
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.
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.
Nutrition
Calories: 392kcal | Carbohydrates: 63g | Protein: 17g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Sodium: 632mg | Fiber: 8g | Sugar: 6g