Vegan Broccoli and Cauliflower Rice Hemp Casserole

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  • Yield: Serves six to eight 1x


  • 1 small head cauliflower, quartered, cores removed, and broken into florets
  • 1 cup raw cashews, soaked for at least one hour
  • ½ cup nutritional yeast
  • 1 tablespoon apple cider vinegar
  • 1 small garlic clove
  • ¾ teaspoon salt
  • ¼ teaspoon white pepper
  • ¼ cup Hemp Hearts
  • ½ tablespoon white miso
  • 1 tablespoon lemon juice
  • 1 ½ cup hot almond milk, divided
  • 2 tablespoons olive oil
  • ½ cup chopped onion
  • 3 tablespoons all-purpose flour
  • 2 medium heads broccoli, cut into 2-inch pieces, quickly steamed


  1. Pre-heat oven to 350 degrees F.
  2. Place cauliflower florets into a food processor and pulse until broken down into couscous-sized granules.* Set aside.
  3. In a food processor, add cashews, nutritional yeast, vinegar, garlic, salt, white pepper, Hemp Hearts, miso, lemon juice, and ½ cup almond milk and pulse until smooth and creamy.
  4. In a large saucepan, add olive oil over medium heat. Add onion and let cook for 3-5 minutes, or until onions are translucent. Add flour and whisk until oil is absorbed and onions are coated, about 60 seconds. Add milk and whisk until thickened, about 5 minutes. Whisk in cashew cheese until smooth and creamy.
  5. Add broccoli to a 9×13-inch casserole dish. Pour cashew cheese sauce over broccoli and mix to evenly distribute. Sprinkle 1 cup “cauliflower rice” over top.
  6. Bake at 350 degrees F for 30 minutes, or until cauliflower rice starts to turn golden brown and sauce is bubbling.


*Some florets may not break down. Pull these out and set aside. Transfer cauliflower rice to another bowl and reprocess the larger cauliflower pieces.