I’ve been making this casserole since the beginning of time, or so. I don’t get to make it very often because the smell of cooking broccoli makes poor Mr. Wing-It gag, and this needs to bake for at least 45 stinking minutes. This is a very simple recipe with very simple flavors. I like simple flavors and this is my favorite way to enjoy this dish, but if you have more adventurous taste buds you can definitely customize it with herbs, or spicy peppers, or chocolate chips if that’s what you want. I’m not judgin’ you.
You can make this with fresh broccoli and cauliflower that you roast or steam specifically for this casserole, but I usually use leftover veg that needs to be used up. It doesn’t have to be broccoli or cauliflower! This sauce is mild flavored and goes well with lots of vegetables. I’ve made it with sautéed mushrooms a few times which was quite tasty. I do add oregano and thyme when I make a mushroom casserole with this sauce.
Cashews are expensive, so I try to combine mah nuts with other thickeners to make saucy cashew dishes. In this case I use cornstarch, but I’ve made this with tapioca starch and it worked just as well. The cashews do need to be soaked, preferably overnight, because that’s what makes this sauce nice and creamy. Prep time is only a few minutes if you’re using leftover broccoli and cauliflower, which is a big plus for me because I’ve been feeling super lazy when it comes to cooking. Or other things. Most things that aren’t Netflix marathons.
This makes enough for two if you want it as a side dish, or just one if you’re eating the whole thing by yourself straight out of the pan like a savage like me. Nobody’s looking!
| Broccoli and Cauliflower Mini Casserole | Print |
- ½ pound cooked broccoli and/or cauliflower florets
- ¼ cup raw cashews, soaked overnight
- 2 tbsp nutritional yeast
- 1½ tbsp cornstarch
- ¼ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp salt
- freshly ground black pepper
- 1 cup unsweetened vegan milk (I use So Delicious coconut milk)
- ¼ to ½ cup shredded vegan cheese, optional
- Preheat the oven to 350 degrees F (180 C) and spray two four-ounce ramekins or one small casserole dish with cooking spray. Place the ramekins or casserole dish on a rimmed baking sheet in case there is any spillage while they're baking.
- Spread the broccoli and cauliflower florets evenly in the ramekins. If you're using small ramekins and your florets are too big and bulky, you can break them up into dainty little pieces.
- Meanwhile prepare the sauce. In a blender combine the cashews, nutritional yeast, cornstarch, garlic powder, onion powder, salt, black pepper, and water. Blend until smooth.
- If you're using vegan cheese, now would be a good time to stir it in.
- Pour the cashew sauce over the vegetables (it will be liquid) and arrange the florets so they're mostly covered with sauce. You can use a fine mesh strainer if you're worried about any chunky bits of cashew that didn't get blended, but personally I enjoy those chunky bits.
- Bake for 30 minutes, then crank the heat up to 375 F (190 C) and bake for 15 more minutes or until the sauce has thickened and the tops look golden. I like to broil mine for the final two or three minutes because my oven won't brown from the top very well. If you're baking this in one dish instead of two small ramekins you will need to bake it for a few more minutes.
Are you ready for this post’s cute animal photo? What is going on here? Are these young geese running? Doing the funky chicken dance? Is the one in the back going to try to leap over the one in the front like Evel Knievel? Behold the cute!
