Easy Broccoli Rice Casserole Without Cheese
This dairy-free broccoli rice casserole is a simple, satisfying dinner made with broccoli, cooked rice, and a creamy white bean and cashew sauce. It has all the comfort of a classic broccoli casserole without any cheese, and comes together quickly using leftover or frozen ingredients. With about 19 grams of protein per serving, it’s filling enough for a weeknight meal and easy to customize based on what you have on hand.
Servings 4
Calories 404kcal
Ingredients
- 1 medium onion (white or yellow)
- 1 pound broccoli, florets only
- ½ teaspoon sea salt
- 3 cups cooked jasmine rice (white or brown) about 1 package frozen rice
- ½ cup vegetable broth
Creamy Cheesy Sauce
- ¼ cup raw cashews, soaked and drained
- 1 can white beans
- 1 cup vegetable broth
- ¼ cup nutritional yeast
- 1.25 teaspoon sea salt
- 1.25 teaspoon garlic powder
- 1 teaspoon paprika
Almond Flour Breadcrumbs (optional)
- 3 tablespoons almond flour or gf panko breadcrumbs
- 1 teaspoon avocado oil
- ¼ teaspoon sea salt
- ¼ teaspoon garlic powder
Instructions
- Preheat oven to 425F.
- Chop the broccoli florets into bite size pieces.1 pound broccoli, florets only
- Finely dice the onions.1 medium onion (white or yellow)
- Preheat a large skillet over medium heat.
- Add boiling water to a bowl or cup filled with raw cashews to soak. I like to use an electric kettle for this.¼ cup raw cashews, soaked and drained
- Spray preheated skillet with olive oil or avocado oil and add onions, cook 3 minutes stirring occasionally.1 medium onion (white or yellow)
- After 3 minutes, add chopped broccoli florets to the onions and stir well. Cook 3-5 minutes until broccoli is bright green and starting to soften.1 pound broccoli, florets only
- Sprinkle the broccoli with 1/2 teaspoon of salt. Turn off heat.½ teaspoon sea salt
- Add the cooked rice and 1/2 cup vegetable broth to the skillet. Stir well and add a lid to the skillet.3 cups cooked jasmine rice (white or brown), ½ cup vegetable broth
- Drain the cashews from the water they are soaking in along with draining and rinsing the beans from the can.
- Add drained cashews, beans, vegetable broth, nutritional yeast, salt, garlic powder and paprika to the blender. Blend on high 1 minute.1 can white beans, 1 cup vegetable broth, ¼ cup nutritional yeast, 1.25 teaspoon sea salt, 1.25 teaspoon garlic powder, 1 teaspoon paprika, ¼ cup raw cashews, soaked and drained
- Optional: Transfer the broccoli rice mixture to a casserole dish (can leave it in an oven safe skillet as well).
- Pour the sauce from the blender over the broccoli and rice, stir well to ensure all the ingredients are well combined. Flatten the ingredients in the casserole dish or skillet so you can add the topping.
- In a small bowl combine the almond flour breadcrumb ingredients. Sprinkle them over the top of the casserole dish.3 tablespoons almond flour, 1 teaspoon avocado oil, ¼ teaspoon sea salt, ¼ teaspoon garlic powder
- Bake in a 425F oven for 10 minutes. Immediately turn on broiler and broil for about 3 minutes (stay close so it doesn't burn).
Notes
Top tips
-
- Soak the cashews
Soaking ensures the sauce blends smooth and creamy, not gritty. Use boiling water and soak at least 5 minutes. - Use an oven-safe skillet (optional)
If cooking and baking in one pan, make sure your skillet is oven-safe (cast iron or stainless steel). - Cook off moisture from frozen broccoli
If using frozen broccoli, add 2–3 extra minutes of cook time to remove excess water before adding the sauce. - Watch the broiler closely
The topping can burn quickly. Start checking around 1½ minutes under the broiler.
- Soak the cashews
- Store leftover casserole in the fridge for up to 3 days.
- This recipe does also freeze well, so if you want to freeze, transfer individual portions to a freezer safe bag/container and freeze up to 3 months. Defrost in the fridge before reheating.
Nutrition
Calories: 404kcal | Carbohydrates: 66g | Protein: 19g | Fat: 9g | Fiber: 10g | Sugar: 4g
