Broccoli Quinoa Casserole (Vegan!)
This savory Broccoli Quinoa Casserole is creamy, cozy, and nourishing. Inspired by classic broccoli rice casserole, this wholesome twist delivers pure comfort with no butter, heavy cream, or condensed soup!
Servings: 8 side servings
Ingredients
- 1 cup white quinoa
- 6-7 cups broccoli florets*
- 1 yellow onion
- 4 cloves garlic
For the cashew cheese sauce:
- 1 cup raw cashews (soaked**)
- 2 cups vegetable broth
- 1/2 cup nutritional yeast
- 1 Tbsp. white miso
- 2 tsp. apple cider vinegar
- 2 tsp. onion powder
- 1 tsp. garlic powder
Instructions
- Cook quinoa: In a medium saucepan over medium-high heat, add quinoa (rinsed and drained) with 1 3/4 cups water. (Or use vegetable broth for more flavor.) Bring to a light boil, then reduce heat, cover, and simmer 18-20 minutes or until fluffy.
- Prepare oven: Preheat your oven to 350°F (176°C).
- Prepare veggies: Chop the broccoli into small florets. Dice the onion and mince the garlic.
- Cook veggies: In a large skillet over medium-high heat, sauté the onion for about 6-7 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.) When onions are soft, add the garlic and broccoli florets. Stir and sauté 4 more minutes to soften and partially cook the broccoli.
- Make sauce: Meanwhile, add all the cashew cheese sauce ingredients to a blender. Blend for 20-30 seconds until smooth.
- Combine: In a 9"x13" baking dish, add the cooked quinoa and sautéed veggies. Then pour the cashew sauce on top. Stir to coat the mixture with the sauce. Then spread it out evenly, lightly pressing down.
- Bake: Place in oven and bake for 25 minutes.
Notes
*Broccoli: I use 6-7 cups fresh broccoli florets, which is about 2 medium heads. (I'm guessing frozen could work as well. Use 16 oz. and add it to the pan when you'd normally add the fresh broccoli.)
**Soaking cashews: I use a "quick soak" method. Place cashews in a heat-safe bowl and carefully add hot/boiling water until cashews are covered. Let sit for about 10-15 minutes. Then drain and rinse before blending. (Or you can soak the cashews in room temperature water for at least 4 hours or overnight. Then drain and rinse before using.)
Yield: Recipe makes about 8 smaller side servings, or 4-5 main dish servings.
Recipe originally published May 2012. Updated November 2025.
Nutrition Per Serving (Estimate)
Calories: 219 kcal | Carbohydrates: 28 g | Protein: 10 g | Fat: 9 g | Saturated Fat: 2 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 4 g | Potassium: 538 mg | Fiber: 5 g | Sugar: 3 g | Vitamin A: 556 IU | Vitamin C: 63 mg | Calcium: 57 mg | Iron: 3 mg
