Vegan Baked Broccoli and Cauliflower Casserole (Page 2 ) | August 15, 2025

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Vegetables:
   • Bring a large pot of salted water to a boil.
   • Add the broccoli and cauliflower florets and blanch for 3-4 minutes until just tender but still bright in color.
   • Drain and rinse with cold water to stop the cooking process. Set aside.
3. Make the Cashew Cream Sauce:
   • Drain the soaked cashews and add them to a high-speed blender.
   • Add the almond milk, nutritional yeast, lemon juice, olive oil, minced garlic, Dijon mustard, onion powder, turmeric (if using), salt, and pepper.
   • Blend until smooth and creamy, adding more almond milk if needed to reach a pourable consistency.
4. Assemble the Casserole:
   • In a large mixing bowl, combine the blanched broccoli and cauliflower with the cashew cream sauce. Mix until the vegetables are well-coated.
   • Transfer the mixture to a lightly greased casserole dish.
5. Top with Breadcrumbs:
   • Sprinkle the panko breadcrumbs evenly over the top of the casserole.
6. Bake:
   • Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the casserole is bubbly.
7. Garnish and Serve:
   • Remove from the oven and let cool for a few minutes.
   • Garnish with fresh parsley before serving, if desired.

Tips:

• You can add other vegetables like carrots or peas for more variety.
• Serve as a main dish or as a side with your favorite vegan protein.

Enjoy your vegan Baked Broccoli and Cauliflower Casserole!

Next: How to Cook Crab Legs

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