Ingredients
1.5 lbs Yukon gold potatoes, thinly sliced
3 cups broccoli florets
1 tbsp olive oil
1/2 tsp salt, divided
1/4 tsp black pepper
1 1/2 cups unsweetened almond or oat milk
1/2 cup raw cashews (soaked 2 hours or boiled 10 min)
1/4 cup nutritional yeast
2 tbsp tapioca starch or cornstarch
1 tbsp lemon juice
1 tsp garlic powder
1 tsp onion powder
1/2 tsp smoked paprika
Optional: gluten-free breadcrumbs or crushed nuts for topping
Instructions
1. Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2. Toss broccoli with olive oil, 1/4 tsp salt, and pepper. Roast for 15 minutes and set aside.
3. While roasting, boil sliced potatoes for 8–10 minutes until just tender. Drain and set aside.
4. In a blender, combine almond milk, soaked cashews, nutritional yeast, tapioca starch, lemon juice, garlic powder, onion powder, paprika, and 1/4 tsp salt. Blend until completely smooth.
5. Layer half the potatoes in the casserole dish, followed by half the broccoli and sauce. Repeat layers.
6. Sprinkle with optional topping if using.
7. Bake for 25–30 minutes until bubbly and golden. Let rest 5 minutes before serving.
Notes
To save time, use frozen broccoli—thaw and pat dry before roasting.
Add vegan cheese shreds for extra indulgence.
Keeps well refrigerated up to 4 days. Freezes great in portions!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Vegan, Casserole
- Method: Baking
- Cuisine: Plant-Based, Gluten-Free
Nutrition
- Serving Size: 1.5 cups
- Calories: 310
- Sugar: 3g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 0mg
Keywords: vegan potato broccoli casserole, dairy-free casserole, gluten-free vegan dinner