Servings: 4–6
Prep time: 15 min
Cook time: 30–35 min
Ingredients
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 cup unsweetened plant-based milk (soy, oat, or almond)
- ½ cup vegan cream cheese or cashew cream
- ¼ cup nutritional yeast (for cheesy flavor)
- 2 tbsp olive oil or vegan butter
- 2 cloves garlic, minced
- 1 tsp Dijon mustard (optional)
- ½ tsp smoked paprika (optional)
- Salt & black pepper, to taste
- ¼ cup panko breadcrumbs or crushed nuts (optional, for topping)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a medium casserole dish.
- Steam or boil veggies for 5–7 minutes until just tender but still crisp. Drain and set aside.
- Make the sauce:
- In a small saucepan over medium heat, warm olive oil.
- Add garlic, cook 30 seconds until fragrant.
- Stir in vegan cream cheese (or cashew cream), plant-based milk, Dijon mustard, nutritional yeast, paprika, salt, and pepper.
- Simmer 3–5 minutes until thickened, stirring constantly.
- Assemble casserole:
- Place broccoli and cauliflower in the prepared dish.
- Pour sauce evenly over the vegetables and mix gently.
- Optional topping:
- Sprinkle panko breadcrumbs or crushed nuts for a crunchy topping.
- Bake:
- 20–25 minutes, until bubbly and golden on top.
- Serve hot, garnished with fresh parsley or chives if desired.
Tips & Variations
- Higher protein: Add ½ cup cooked lentils or chickpeas.
- Extra creaminess: Blend cashew cream with plant milk before mixing with veggies.
- Spicy: Add ¼ tsp cayenne or red pepper flakes.
- Low-carb: Skip breadcrumbs or use ground almonds.
