Cheesy Broccoli Rice Casserole (Vegan)

June 26, 2020


By: Jasmine Briones 

Elevate your next meal with this mouthwatering cheesy broccoli rice casserole. This casserole is just about as effortless as it gets and is ready in about an hour.

overhead image of cooked broccoli rice casserole with spoon

Have you ever tried a dump and bake casserole? We were new to the idea until recently but after discovering it, we knew that we had to make one for the blog! We were introduced to the idea from Caitlin over on From My Bowl and you should definitely check out her blog for more variations of this awesome dish!

This recipe was a hit with my family and I really hope that you enjoy it, too!

This recipe was adapted from our vegan broccoli cheddar soup. It’s full of flavor, creamy, and made with whole food ingredients. We love how easy it is to make, too. It’s also perfect for meal prep and it can be frozen for future enjoyment.

What you’ll need for this recipe:

  • Cheesy cashew cream (recipe is below)
  • Onions and garlic
  • Celery
  • Low-sodium vegetable broth
  • Uncooked brown rice 
  • Chickpeas (optional)
  • Shredded carrots
  • Broccoli florets– cauliflower would work, too!

Here are a few other recipes that we think you may also enjoy:

overhead image of cheesy broccoli rice casserole on plate

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate this cheesy broccoli rice casserole, we’d love to see your photos!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
overhead image of cooked broccoli rice casserole

Cheesy Broccoli Rice Casserole (Vegan)

  • Author: Jasmine @ Sweet Simple Vegan
  • Total Time: 1 hour 15 minutes
  • Yield: About 6 servings
  • Diet: Vegan


Elevate your next meal with this mouthwatering cheesy broccoli rice casserole. This casserole is just about as effortless as it gets and is ready in about an hour.


Cashew Cream

  • 1/2 cup (65g) raw cashews
  • 1 cup filtered water
  • 1/3 cup nutritional yeast
  • 1/2 tablespoon fresh lemon juice
  • 1/2 teaspoon salt, plus more to taste
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon turmeric

Rice Casserole

  • 1/2 medium (about 1 cup) yellow onion, finely chopped
  • 1 rib celery, finely diced
  • 4 cloves garlic, finely minced
  • 1 1/2 cups hot low-sodium vegetable broth (see step 5)
  • 1 cup brown rice 
  • 1 cup cooked chickpeas (optional)
  • 1/2 cup shredded carrot
  • 3 cups broccoli florets, cut into bite sized pieces
  • Vegan parmesan cheese, as desired for garnish


  1. Preheat the oven to 400°F and get a (9×9-inch) casserole dish ready. (see notes)
  2. Bring a small pot of water to a boil. Once it is boiling, remove the pot from heat and add in the cashews. Soak for 20 minutes or until softened and drain.
  3. Add the soaked and drained cashews to a high speed blender along with the remaining ingredients for the cashew cream. Blend until smooth and set aside.
  4. In a medium pan over medium heat, add in 2 tablespoons of water broth along with the diced onion, celery and garlic. Sauté until softened, about 3 minutes, adding 2 more tablespoons of water as needed to prevent burning. Alternatively, you can cook these in 1/2 tablespoon of cooking oil.
  5. Heat your vegetable broth just until it begins to boil. We do this in a microwave to keep it quick but you can also do it on the stove! 
  6. Transfer the cooked mixture to a 9×9-inch baking dish along with the cashew cream, vegetable broth, brown rice, chickpeas and shredded carrots. Mix everything together until uniform.
  7. Evenly arrange the broccoli over the casserole.
  8. Tightly cover the dish with foil and place it into the oven for 60 minutes. Remove the dish from the oven and cool for 10-15 minutes before serving. Enjoy!


  • This recipe was inspired by From My Bowl and our Broccoli Cheddar Soup.
  • We have tested this in a smaller and taller baking dish and it worked as well! We just suggest you use a small-medium sized dish.
  • Cauliflower would work great in this recipe too.
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Category: Entree
  • Method: Oven

Keywords: vegan, broccoli, cheddar, cashews, casserole, dump and bake, entree, dinner, lunch, brown rice

Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

  1. Melinda Jenkins says:

    Hello there,

    When you put the brown rice in the dish to bake is it cooked already.

    Thanks for sharing wonderful recipes.

  2. Celina says:

    Is there a way to make this with frozen broccoli?

    • Chris Petrellese says:

      Yes, frozen broccoli would work! Just add it in as you would fresh broccoli and it will cook in the oven.

  3. Erica says:

    Made this for dinner last night, so yummy!! Thanks for sharing!

  4. Iris Urena says:

    10/10 from us!

  5. Katie says:

    This is so dang good! I made it two weeks in a row for dinner. It’s going into our regular rotation! I double it so we have leftovers and cook it in a 9×13 pan which works great.

  6. Jennifer Sheley says:

    This was bomb! I was so impressed by the cheesiness even though there wasn’t any cheese! It was a bit more time consuming than I anticipated so I will need to plan to start this much earlier than I did the other day because this is going to be in my rotation of dinners for the next couple of weeks. Love that it is pantry friendly too! My non-vegan boyfriend really really enjoyed this too so thumbs up from us both 🙂

  7. tina says:

    could i pre make the cheese sauce the night before?

  8. Marna says:

    Can this be made with left over already cooked rice?

  9. Chantal Lapierre says:

    How come the recipe is no longer on the page?

  10. Emma says:

    This was seriously phenomenal (though of course every recipe from Sweet Simple Vegan that I’ve tried has been). Vegan toddler-approved as well! This will be made again in our household for sure.

  11. Quizeen says:

    I’ve made this dish a few times because it’s really delicious. I modify the vegetable ingredients according to what I have on hand, but I keep the sauce and key ingredients as-is. I’ve discovered that it needs about 2 1/2 or so cups of broth and cooking time of 1 hour 15 minutes (and then start checking for doneness) to avoid a touch of crunchiness in the center of the rice. Other than that, it’s a super recipe that I make often.

  12. Stephanie says:

    So so so good!! I used soy curls instead of chickpeas. Thanks for sharing your recipe!!

Hey there!

We share fresh and fun recipes to show you that vegan cooking is easy, approachable and delicious...

We're Jasmine & Chris.

Hey there!

meet the bloggers





Thank you for subscribing!

Want our recipes delivered straight to your inbox?

the latest scoop:


Want our recipes delivered straight to your inbox?

Sign up to get the latest recipes, video announcements, and more!

Thank you for subscribing!