30+ Healthy Dairy-Free Broccoli Casserole Recipes for Every Meal

If you’re a fan of comforting casseroles but need to keep things dairy-free, then you’re in for a treat! Broccoli, a superfood packed with nutrients, makes a perfect base for a healthy, satisfying casserole.

Whether you’re vegan, lactose-intolerant, or just looking to explore dairy-free meal options, these 30+ Dairy-Free Broccoli Casserole recipes are sure to inspire your next culinary adventure.

From creamy coconut milk-based sauces to rich, plant-based cheese alternatives, these casseroles offer a variety of textures and flavors that will satisfy your cravings without the dairy.

Whether you’re planning a weeknight dinner or a dish to impress at a potluck, there’s something in this collection for everyone.

Get ready to discover new favorites that are as nourishing as they are delicious!

30+ Healthy Dairy-Free Broccoli Casserole Recipes for Every Meal

Incorporating more dairy-free meals into your diet doesn’t mean sacrificing flavor or comfort. These 30+ Dairy-Free Broccoli Casserole recipes prove that you can enjoy rich, satisfying casseroles without any dairy.

From vegan-friendly options to those that use wholesome alternatives like coconut milk, cashews, or nutritional yeast, each recipe brings something unique to the table.

These casseroles are perfect for anyone looking to boost their vegetable intake, try new plant-based meals, or cater to dietary restrictions without compromising on taste.

Whether you’re feeding a family or prepping for a week of lunches, these dishes are sure to become staples in your kitchen.

Enjoy the goodness of broccoli in ways you’ve never imagined before—dairy-free and full of flavor!

Dairy-Free Broccoli Rice Casserole

This comforting Dairy-Free Broccoli Rice Casserole combines tender broccoli with fluffy rice, all baked in a savory, non-dairy sauce. The result is a creamy, flavorful dish that everyone will enjoy, even those who are sensitive to dairy. Perfect for family dinners, potlucks, or as a side dish to your favorite main course.

Ingredients:

• 2 cups cooked brown rice
• 4 cups broccoli florets, steamed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) coconut milk (or other non-dairy milk)
• 1/4 cup nutritional yeast
• 1 tablespoon olive oil
• 1/2 teaspoon ground turmeric
• Salt and pepper to taste
• 1/2 cup gluten-free breadcrumbs (optional for topping)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until fragrant and softened, about 3-4 minutes.
3. Add the steamed broccoli to the skillet, stirring to combine with the onions and garlic.
4. Pour in the coconut milk and stir in nutritional yeast, turmeric, salt, and pepper. Cook for 2-3 minutes to heat everything through.
5. Add the cooked rice to the skillet and mix well, ensuring the rice is fully coated in the creamy mixture.
6. Transfer the mixture to a greased casserole dish and spread it out evenly.
7. If desired, sprinkle the top with gluten-free breadcrumbs for extra crunch.
8. Bake for 25-30 minutes, or until the top is golden and crispy.
9. Let the casserole cool slightly before serving.

This Dairy-Free Broccoli Rice Casserole is a satisfying, healthy dish that doesn’t compromise on flavor. The coconut milk provides the perfect creamy base, while the nutritional yeast adds a subtle, cheesy flavor. Whether served as a side or a main dish, it’s a great option for those looking for a dairy-free, gluten-free alternative. The addition of breadcrumbs offers a delightful texture, making it both comforting and filling.

Vegan Broccoli Cheese Casserole

This Vegan Broccoli Cheese Casserole is a dairy-free twist on the classic, combining tender broccoli and a rich, cheesy sauce made from cashews and nutritional yeast. With its creamy texture and savory flavor, this casserole is a crowd-pleaser at any gathering or family meal. It’s also a great option for those following a vegan or dairy-free diet.

Ingredients:

• 4 cups broccoli florets, steamed
• 1 cup raw cashews, soaked for at least 4 hours or overnight
• 1/2 cup water (or vegetable broth for more flavor)
• 1/4 cup nutritional yeast
• 2 tablespoons lemon juice
• 2 tablespoons tahini
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1/2 cup panko breadcrumbs (optional topping)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a blender, combine the soaked cashews, water (or vegetable broth), nutritional yeast, lemon juice, tahini, garlic powder, onion powder, salt, and pepper. Blend until smooth and creamy.
3. Heat olive oil in a skillet over medium heat. Add the steamed broccoli and sauté for 3-4 minutes until the broccoli is tender and slightly golden.
4. Pour the cashew cheese sauce over the broccoli and stir to coat evenly.
5. Transfer the mixture to a greased casserole dish. If using, sprinkle the top with panko breadcrumbs.
6. Bake for 20-25 minutes, until the top is golden and crispy.
7. Let the casserole cool for a few minutes before serving.

This Vegan Broccoli Cheese Casserole is a comforting, creamy dish that will satisfy any cravings for a cheesy casserole without the dairy. The cashew-based sauce is rich and smooth, and the broccoli remains the star of the dish, offering a burst of color and nutrition. This recipe is perfect for vegan, dairy-free, and plant-based diets, and it’s versatile enough to be served as a main dish or a side.

Creamy Dairy-Free Broccoli Casserole with Almonds

Packed with protein and healthy fats, this Creamy Dairy-Free Broccoli Casserole with Almonds features a velvety almond cream sauce and crunchy almond topping for extra texture. It’s a fantastic option for those looking for a wholesome, dairy-free meal that’s both nutritious and satisfying. This casserole is great for dinner parties, holiday meals, or a simple weeknight family dish.

Ingredients:

• 4 cups broccoli florets, steamed
• 1/2 cup raw almonds, soaked for at least 4 hours
• 1 cup water (or vegetable broth)
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• Salt to taste
• 1/2 cup sliced almonds (for topping)
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a blender or food processor, combine the soaked almonds, water (or broth), olive oil, garlic powder, black pepper, and salt. Blend until smooth and creamy, creating an almond cream sauce.
3. Steam the broccoli florets until tender, about 5-6 minutes.
4. In a large bowl, combine the steamed broccoli with the almond cream sauce, stirring to coat the broccoli evenly.
5. Transfer the mixture to a greased casserole dish and spread it out evenly.
6. Sprinkle sliced almonds over the top for added crunch and texture.
7. Bake for 20 minutes, or until the casserole is heated through and the almonds on top are slightly toasted.
8. Garnish with fresh parsley and serve warm.

The Creamy Dairy-Free Broccoli Casserole with Almonds is a fantastic dish that elevates the simple combination of broccoli and creamy sauce with the added richness of almonds. The almond-based sauce is a creamy, dairy-free alternative to traditional cheesy casseroles, while the sliced almonds on top add a delightful crunch. This casserole is a great choice for anyone looking for a wholesome, dairy-free dish that feels indulgent yet nourishing. It pairs well with a variety of main courses or can be enjoyed on its own as a light, nutritious meal.

Dairy-Free Broccoli and Sweet Potato Casserole

This Dairy-Free Broccoli and Sweet Potato Casserole is a nutrient-packed dish that combines the earthiness of sweet potatoes with the vibrant freshness of broccoli. The creamy coconut-based sauce adds a luscious texture, while the subtle sweetness of the potatoes balances out the savory flavors. It’s perfect for a hearty, healthy side or a light main dish for any meal.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 4 cups broccoli florets, steamed
• 1 can (14 oz) coconut milk (full-fat for creaminess)
• 1 tablespoon olive oil
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1 tablespoon fresh thyme (or 1 teaspoon dried)
• Salt and pepper to taste
• 1/4 cup slivered almonds or pumpkin seeds (optional, for topping)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Steam the broccoli florets until tender, about 5-6 minutes. Set aside.
3. In a large pot, bring water to a boil and add the cubed sweet potatoes. Boil for about 10-12 minutes, until tender. Drain and mash with a fork or potato masher until smooth.
4. In a large skillet, heat olive oil over medium heat. Add the mashed sweet potatoes and coconut milk, stirring until the mixture is creamy and smooth.
5. Add garlic powder, paprika, fresh thyme, salt, and pepper to the sweet potato mixture and stir well to combine.
6. Gently fold in the steamed broccoli and stir until well mixed.
7. Transfer the casserole mixture to a greased baking dish and spread evenly.
8. If using, sprinkle slivered almonds or pumpkin seeds on top for added crunch.
9. Bake for 20 minutes, until the top is golden and slightly crispy.
10. Let it cool for a few minutes before serving.

This Dairy-Free Broccoli and Sweet Potato Casserole is a beautifully balanced dish, with creamy coconut sauce and the sweet, earthy flavor of mashed sweet potatoes. The addition of fresh thyme enhances the savory notes, making it a comforting, satisfying option for any meal. This casserole is ideal for those who want a dairy-free, nutrient-rich dish that is both filling and flavorful. It’s also a wonderful way to incorporate more vegetables into your diet without compromising on taste.

Simple Dairy-Free Broccoli Mushroom Casserole

This Simple Dairy-Free Broccoli Mushroom Casserole combines two classic ingredients—broccoli and mushrooms—into a hearty, savory dish that’s completely dairy-free. The mushrooms provide an umami-rich depth of flavor, while the broccoli adds a nutritious crunch. With a creamy almond milk-based sauce, this casserole is perfect as a side dish or as a light main course for any occasion.

Ingredients:

• 4 cups broccoli florets, steamed
• 2 cups mushrooms, sliced
• 1 medium onion, chopped
• 1 can (14 oz) unsweetened almond milk
• 1 tablespoon olive oil
• 1 tablespoon tamari or soy sauce
• 1 tablespoon nutritional yeast
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped (optional, for garnish)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
3. Add the sliced mushrooms to the skillet and cook for 5-7 minutes, until they release their moisture and become tender.
4. Pour in the almond milk, tamari (or soy sauce), nutritional yeast, dried thyme, salt, and pepper. Stir the mixture and let it simmer for another 5 minutes, allowing the sauce to thicken slightly.
5. Add the steamed broccoli to the skillet and toss gently to combine with the sauce.
6. Transfer the mixture to a greased casserole dish and spread it evenly.
7. Bake for 20-25 minutes, until the top is lightly browned and the casserole is heated through.
8. Garnish with fresh parsley and serve warm.

This Simple Dairy-Free Broccoli Mushroom Casserole is a versatile, delicious dish that combines savory mushrooms and nutritious broccoli in a creamy, dairy-free sauce. The tamari adds a hint of umami, while the nutritional yeast provides a subtle cheesy flavor. Whether you serve it as a side or a main dish, it’s an easy-to-make casserole that’s satisfying and perfect for anyone avoiding dairy. The fresh parsley adds a burst of color and freshness, making it a beautiful addition to any meal.

Spicy Dairy-Free Broccoli and Quinoa Casserole

This Spicy Dairy-Free Broccoli and Quinoa Casserole packs a punch with its bold flavors and nutrient-dense ingredients. The quinoa offers a protein-rich base, while the broccoli provides fiber and vitamins. With a kick of chili flakes and smoky paprika, this casserole is ideal for those who love a bit of heat in their meals. It’s a great dish for a busy weeknight or as a standout side at a dinner party.

Ingredients:

• 2 cups cooked quinoa
• 4 cups broccoli florets, steamed
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili flakes (or more, to taste)
• 1/4 cup tomato paste
• 1 can (14 oz) coconut milk (full-fat for creaminess)
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until fragrant and softened, about 3-4 minutes.
3. Stir in the smoked paprika and chili flakes, cooking for an additional 1-2 minutes to release the flavors.
4. Add the tomato paste and coconut milk to the skillet, stirring well to combine. Let the sauce simmer for 5 minutes, until it thickens slightly.
5. Add the cooked quinoa and steamed broccoli to the skillet, mixing everything together until evenly coated in the sauce.
6. Transfer the mixture to a greased casserole dish and spread evenly.
7. Bake for 20-25 minutes, until the top is lightly golden and the casserole is heated through.
8. Garnish with fresh cilantro and serve warm.

This Spicy Dairy-Free Broccoli and Quinoa Casserole is an exciting and flavorful twist on traditional casseroles. The quinoa adds a hearty, protein-rich base, while the broccoli offers essential nutrients and a satisfying crunch. The smoky paprika and chili flakes bring a spicy kick, making this dish perfect for those who enjoy bold flavors. It’s a fantastic choice for a dairy-free, gluten-free meal that’s as nutritious as it is delicious. The fresh cilantro adds a refreshing touch that balances out the spiciness, creating a well-rounded, irresistible casserole.

Dairy-Free Broccoli and Cauliflower Casserole

This Dairy-Free Broccoli and Cauliflower Casserole is a light yet comforting dish featuring two of the most beloved cruciferous vegetables. With a creamy almond milk-based sauce, this casserole is a rich and flavorful way to enjoy your vegetables. It’s a great choice for those following a dairy-free or vegan diet, and it can be enjoyed as a side dish or even as a main course.

Ingredients:

• 3 cups broccoli florets, steamed
• 3 cups cauliflower florets, steamed
• 1 can (14 oz) unsweetened almond milk
• 2 tablespoons olive oil
• 1 tablespoon nutritional yeast
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon ground mustard
• Salt and pepper to taste
• 1/4 cup gluten-free breadcrumbs (optional topping)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Steam the broccoli and cauliflower florets until tender, about 5-6 minutes. Set aside.
3. In a medium saucepan, heat olive oil over medium heat. Add garlic powder, onion powder, and ground mustard, stirring for about 1 minute to release their aromas.
4. Slowly add the almond milk to the pan and stir in the nutritional yeast, salt, and pepper. Bring the mixture to a simmer and cook for 5 minutes, allowing it to thicken slightly.
5. In a large bowl, combine the steamed broccoli and cauliflower. Pour the creamy sauce over the vegetables and toss to coat them evenly.
6. Transfer the mixture to a greased casserole dish and spread it out evenly.
7. If desired, sprinkle gluten-free breadcrumbs over the top for added crunch.
8. Bake for 20-25 minutes, or until the top is golden and the casserole is heated through.
9. Let the casserole cool for a few minutes before serving.

This Dairy-Free Broccoli and Cauliflower Casserole is a wonderfully satisfying dish that combines two nutrient-rich vegetables in a creamy, dairy-free sauce. The nutritional yeast adds a cheesy flavor, while the garlic and onion powder provide depth and richness. This casserole makes for a perfect addition to any meal and is especially great for those looking for a wholesome, dairy-free alternative to traditional casseroles. It’s easy to prepare, healthy, and full of flavor, making it a great option for any occasion.

Lemon Herb Dairy-Free Broccoli Casserole

This refreshing Lemon Herb Dairy-Free Broccoli Casserole is a zesty and flavorful dish that brings out the natural sweetness of broccoli, complemented by the bright, citrusy notes of lemon. The creamy cashew-based sauce adds richness without any dairy, making it a perfect option for those with dietary restrictions or anyone looking for a lighter, healthier casserole. It’s great for spring or summer meals and can be served as a side dish or a light main course.

Ingredients:

• 4 cups broccoli florets, steamed
• 1 cup raw cashews, soaked for at least 4 hours
• 1/2 cup water
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup toasted pine nuts (optional topping)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a blender, combine soaked cashews, water, lemon juice, lemon zest, olive oil, basil, oregano, salt, and pepper. Blend until smooth and creamy, adding more water if necessary to achieve a sauce-like consistency.
3. Steam the broccoli florets until tender, about 5-6 minutes. Set aside.
4. In a large bowl, combine the steamed broccoli with the cashew sauce, stirring gently to coat the broccoli evenly.
5. Transfer the mixture to a greased casserole dish and spread it out evenly.
6. Bake for 20 minutes, until the casserole is heated through and the top is slightly golden.
7. If desired, sprinkle toasted pine nuts on top for extra crunch and flavor.
8. Let the casserole cool slightly before serving.

This Lemon Herb Dairy-Free Broccoli Casserole offers a refreshing twist on a traditional dish. The cashew-based sauce brings a rich, creamy texture, while the lemon juice and zest brighten the entire dish. The combination of herbs like basil and oregano gives it a wonderful savory depth, making this casserole a perfect choice for a light, flavorful meal. Whether served as a side or a main dish, it’s a healthy, dairy-free option that is both satisfying and full of vibrant flavors.

Spicy Peanut Butter Dairy-Free Broccoli Casserole

For a unique and bold flavor twist, this Spicy Peanut Butter Dairy-Free Broccoli Casserole combines the richness of peanut butter with the heat of chili flakes, creating a deliciously creamy, dairy-free dish. The broccoli provides the perfect backdrop for this flavor-packed sauce, which is perfect for anyone who loves a little spice in their meals. It’s a fantastic casserole to serve when you’re craving something with a bit of a kick.

Ingredients:

• 4 cups broccoli florets, steamed
• 1/2 cup peanut butter (smooth or chunky)
• 1/2 cup unsweetened coconut milk
• 1 tablespoon soy sauce or tamari
• 1 tablespoon maple syrup
• 1 teaspoon chili flakes (adjust to taste)
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon sesame seeds (optional topping)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Steam the broccoli florets until tender, about 5-6 minutes. Set aside.
3. In a medium saucepan, combine the peanut butter, coconut milk, soy sauce, maple syrup, chili flakes, garlic powder, salt, and pepper. Stir over medium heat until the mixture becomes smooth and creamy. If the sauce is too thick, add a bit more coconut milk to reach your desired consistency.
4. In a large bowl, toss the steamed broccoli with the peanut butter sauce, ensuring that all the broccoli is well coated.
5. Transfer the mixture to a greased casserole dish and spread it evenly.
6. Bake for 15-20 minutes, until the casserole is heated through.
7. If desired, sprinkle sesame seeds on top for added texture and a bit of nuttiness.
8. Let the casserole cool for a few minutes before serving.

This Spicy Peanut Butter Dairy-Free Broccoli Casserole is a flavor-packed dish that is perfect for those who enjoy bold and spicy flavors. The peanut butter sauce brings a creamy, rich base, while the chili flakes provide a nice kick. The broccoli adds a fresh, crunchy contrast to the smooth sauce. This casserole is an excellent choice for a fun, dairy-free twist on traditional casseroles, offering both heat and sweetness in every bite. The sesame seeds add a lovely touch of crunch and flavor, making it a complete and satisfying dish.

Dairy-Free Broccoli and Chickpea Casserole

This Dairy-Free Broccoli and Chickpea Casserole combines the nutritious power of broccoli and chickpeas in a hearty, protein-packed dish. The chickpeas provide a satisfying texture and protein boost, while the broccoli adds fiber and essential vitamins. With a creamy tahini sauce, this casserole is both filling and delicious, making it a perfect choice for a dairy-free dinner or side dish.

Ingredients:

• 4 cups broccoli florets, steamed
• 2 cups cooked chickpeas (or 1 can, drained and rinsed)
• 1/4 cup tahini
• 1/2 cup water
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley (optional, for garnish)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Steam the broccoli florets until tender, about 5-6 minutes. Set aside.
3. In a medium saucepan, whisk together tahini, water, lemon juice, olive oil, garlic powder, cumin, turmeric, salt, and pepper. Heat over medium heat, stirring until the sauce is smooth and warmed through.
4. In a large bowl, combine the steamed broccoli, cooked chickpeas, and tahini sauce. Stir gently to coat everything evenly.
5. Transfer the mixture to a greased casserole dish and spread it out evenly.
6. Bake for 20-25 minutes, or until the casserole is heated through and slightly golden on top.
7. Garnish with fresh parsley before serving, if desired.

This Dairy-Free Broccoli and Chickpea Casserole is a protein-rich, flavorful dish that’s perfect for anyone looking for a wholesome, dairy-free meal. The creamy tahini sauce adds a rich and nutty flavor, while the chickpeas provide a hearty texture and an extra boost of protein. The combination of cumin and turmeric gives the dish a warm, aromatic flavor that perfectly complements the broccoli. This casserole is a fantastic option for a filling side dish or a light main course that is as nutritious as it is satisfying.

Creamy Dairy-Free Broccoli and Rice Casserole

This Creamy Dairy-Free Broccoli and Rice Casserole is the perfect comfort food for those seeking a creamy, filling, and dairy-free meal. With a base of brown rice and tender broccoli, the dish is topped with a silky, coconut milk-based sauce that brings richness without any dairy. It’s ideal for busy weeknights, potlucks, or a cozy weekend dinner.

Ingredients:

• 2 cups cooked brown rice
• 4 cups broccoli florets, steamed
• 1 can (14 oz) coconut milk (full-fat for creaminess)
• 1/2 cup vegetable broth
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon nutritional yeast
• Salt and pepper to taste
• 1/4 cup panko breadcrumbs (optional topping)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Steam the broccoli florets until tender, about 5-6 minutes. Set aside.
3. In a large saucepan, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing for about 3-4 minutes until softened and fragrant.
4. Pour in the coconut milk and vegetable broth, stirring to combine. Add thyme, nutritional yeast, salt, and pepper. Let the sauce simmer for 5 minutes, stirring occasionally.
5. In a large bowl, combine the cooked brown rice, steamed broccoli, and coconut milk sauce. Stir well to coat all ingredients evenly.
6. Transfer the mixture to a greased casserole dish and spread evenly.
7. If using, sprinkle panko breadcrumbs on top for a crispy finish.
8. Bake for 20-25 minutes, or until the casserole is hot and the top is golden.
9. Let it cool for a few minutes before serving.

This Creamy Dairy-Free Broccoli and Rice Casserole is a rich, comforting dish that brings together the nutty flavor of brown rice and the creamy goodness of coconut milk. The broccoli adds a healthy crunch, while the coconut milk sauce envelops everything in a velvety smooth texture. The addition of nutritional yeast adds a cheesy, umami flavor without any dairy. This casserole is perfect for those looking for a satisfying, dairy-free meal that’s easy to prepare and full of flavor.

Baked Dairy-Free Broccoli and Zucchini Casserole

This Baked Dairy-Free Broccoli and Zucchini Casserole is a light yet flavorful dish that combines fresh vegetables with a simple dairy-free, creamy sauce. The zucchini adds moisture and a mild flavor, while the broccoli provides a crisp, vibrant texture. With the richness of coconut milk and a hint of lemon, this casserole is a great way to enjoy your vegetables in a comforting yet healthy way.

Ingredients:

• 3 cups broccoli florets, steamed
• 2 medium zucchinis, sliced
• 1 can (14 oz) coconut milk (light or full-fat)
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried basil
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 cup slivered almonds or sunflower seeds (optional topping)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Steam the broccoli florets until tender, about 5-6 minutes. Set aside.
3. In a large skillet, heat olive oil over medium heat. Add the zucchini slices and sauté for about 5 minutes until tender.
4. In a medium saucepan, combine coconut milk, lemon juice, dried basil, garlic powder, salt, and pepper. Bring to a simmer over medium heat, stirring occasionally.
5. In a large bowl, combine the steamed broccoli, sautéed zucchini, and coconut milk sauce. Stir well to coat everything evenly.
6. Transfer the mixture to a greased casserole dish and spread evenly.
7. If desired, sprinkle slivered almonds or sunflower seeds on top for extra crunch.
8. Bake for 20-25 minutes, or until the casserole is hot and slightly golden on top.
9. Let the casserole cool for a few minutes before serving.

This Baked Dairy-Free Broccoli and Zucchini Casserole is a light, flavorful dish that perfectly combines the freshness of zucchini and the heartiness of broccoli. The coconut milk sauce adds a creamy richness without any dairy, and the lemon juice provides a refreshing brightness. It’s an excellent option for those looking for a healthy, dairy-free side dish or a light main course. The slivered almonds or sunflower seeds add a delightful crunch, making this casserole a well-rounded and satisfying meal.

Dairy-Free Broccoli and Sweet Potato Casserole

This Dairy-Free Broccoli and Sweet Potato Casserole combines the earthiness of roasted sweet potatoes with the vibrant green of broccoli. The creamy sauce, made from coconut milk and almond butter, brings all the flavors together in a silky, dairy-free delight. This casserole is not only delicious but also packed with vitamins and nutrients, making it a perfect healthy dish for any occasion.

Ingredients:

• 3 cups broccoli florets, steamed
• 2 large sweet potatoes, peeled and cubed
• 1/2 cup coconut milk (full-fat or light)
• 2 tablespoons almond butter
• 1 teaspoon ground cinnamon
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro (optional for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Roast the cubed sweet potatoes: Toss them in a little olive oil, salt, and pepper, and spread them out on a baking sheet. Roast for 25-30 minutes, or until tender, flipping halfway through.
3. Steam the broccoli florets until tender, about 5-6 minutes. Set aside.
4. In a small saucepan, combine coconut milk, almond butter, cinnamon, garlic powder, salt, and pepper. Heat over medium heat until the sauce is smooth and creamy, stirring occasionally.
5. In a large bowl, combine the roasted sweet potatoes and steamed broccoli. Pour the almond butter sauce over the vegetables and toss gently to coat.
6. Transfer the mixture to a greased casserole dish and spread it out evenly.
7. Bake for 20 minutes, or until the casserole is heated through and slightly golden on top.
8. Garnish with fresh cilantro before serving, if desired.

This Dairy-Free Broccoli and Sweet Potato Casserole is a unique and nutritious dish that brings together sweet potatoes and broccoli in a creamy, flavorful sauce. The almond butter and coconut milk combination creates a rich texture without dairy, while the cinnamon adds a warm, comforting flavor. This casserole is perfect for a holiday meal or a healthy weeknight dinner and is sure to please everyone, whether they’re dairy-free or not. It’s an easy way to enjoy two nutrient-dense vegetables in one hearty dish.

Dairy-Free Broccoli and Mushroom Casserole

This Dairy-Free Broccoli and Mushroom Casserole is a savory and earthy dish that pairs tender broccoli with rich mushrooms in a creamy, dairy-free sauce. The combination of sautéed mushrooms and a coconut milk-based sauce creates a depth of flavor that complements the freshness of the broccoli. This casserole is a great addition to your dinner table, offering both comfort and nutrition in every bite.

Ingredients:

• 3 cups broccoli florets, steamed
• 2 cups mushrooms, sliced (button, cremini, or your favorite variety)
• 1/2 cup coconut milk (full-fat or light)
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/4 teaspoon smoked paprika
• Salt and pepper to taste
• 1/4 cup dairy-free breadcrumbs (optional topping)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Steam the broccoli florets until tender, about 5-6 minutes. Set aside.
3. In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened.
4. Add the garlic and sliced mushrooms to the skillet and cook for about 5-6 minutes, or until the mushrooms release their moisture and become tender.
5. In a medium saucepan, combine coconut milk, dried thyme, smoked paprika, salt, and pepper. Heat over medium heat until warmed through.
6. In a large bowl, combine the steamed broccoli and sautéed mushroom mixture. Pour the coconut milk sauce over the top and stir to combine.
7. Transfer the mixture to a greased casserole dish and spread evenly.
8. If using, sprinkle dairy-free breadcrumbs over the top for added crunch.
9. Bake for 20-25 minutes, or until the casserole is bubbly and golden on top.
10. Let it cool for a few minutes before serving.

This Dairy-Free Broccoli and Mushroom Casserole offers a satisfying blend of flavors and textures, from the tender broccoli to the savory mushrooms and creamy coconut milk sauce. The smoky paprika adds a unique depth of flavor, while the thyme provides a subtle, aromatic touch. This casserole is not only dairy-free but also packed with nutrients, making it a great choice for a healthy, comforting meal. It’s perfect for mushroom lovers and anyone seeking a hearty side dish or main course that’s rich in flavor and light on dairy.

Spicy Dairy-Free Broccoli and Quinoa Casserole

This Spicy Dairy-Free Broccoli and Quinoa Casserole is an exciting and flavorful dish that combines the protein-packed power of quinoa with the crunch of fresh broccoli. A spicy cashew-based sauce adds a creamy texture with a kick of heat, making this casserole both satisfying and bold. Perfect for anyone who loves a little spice in their meals, this casserole is easy to prepare and perfect for a nutritious, dairy-free dinner.

Ingredients:

• 3 cups broccoli florets, steamed
• 2 cups cooked quinoa
• 1/2 cup raw cashews, soaked for at least 4 hours
• 1/2 cup water
• 2 tablespoons lime juice
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne pepper (optional for extra heat)
• Salt and pepper to taste
• 1/4 cup chopped green onions (for garnish)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Steam the broccoli florets until tender, about 5-6 minutes. Set aside.
3. Cook the quinoa according to package instructions and set aside.
4. In a blender, combine soaked cashews, water, lime juice, chili powder, cumin, cayenne pepper, salt, and pepper. Blend until smooth and creamy. If the sauce is too thick, add more water to reach your desired consistency.
5. In a large bowl, combine the cooked quinoa, steamed broccoli, and cashew sauce. Stir well to coat everything evenly.
6. Transfer the mixture to a greased casserole dish and spread it out evenly.
7. Bake for 20 minutes, or until the casserole is heated through.
8. Garnish with chopped green onions before serving.

This Spicy Dairy-Free Broccoli and Quinoa Casserole is a vibrant, flavorful dish that combines the nutritional benefits of quinoa with the creamy richness of a cashew sauce. The spicy kick from the chili powder and cayenne pepper adds excitement to each bite, while the lime juice gives it a refreshing twist. This casserole is perfect for those who enjoy bold flavors and need a quick, healthy meal that’s packed with protein and veggies. Whether served as a side dish or a main course, it’s sure to be a crowd-pleaser!

Dairy-Free Broccoli and Cauliflower Casserole

This Dairy-Free Broccoli and Cauliflower Casserole is a perfect pairing of two nutritious cruciferous vegetables in a creamy, dairy-free sauce. The cauliflower adds a delicate texture and the broccoli brings its vibrant crunch, while the coconut milk-based sauce ties everything together with a smooth, comforting finish. This casserole is not only dairy-free but also rich in vitamins and fiber, making it an excellent side dish or light main course.

Ingredients:

• 3 cups broccoli florets, steamed
• 3 cups cauliflower florets, steamed
• 1/2 cup coconut milk (full-fat or light)
• 2 tablespoons nutritional yeast
• 1 teaspoon garlic powder
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 1/4 cup slivered almonds (optional topping)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Steam the broccoli and cauliflower florets until tender, about 5-6 minutes. Set aside.
3. In a medium saucepan, combine coconut milk, nutritional yeast, garlic powder, lemon juice, salt, and pepper. Heat over medium heat, stirring occasionally, until the sauce is smooth and warmed through.
4. In a large bowl, combine the steamed broccoli and cauliflower. Pour the coconut milk sauce over the vegetables and stir gently to coat.
5. Transfer the mixture to a greased casserole dish and spread evenly.
6. If using, sprinkle slivered almonds on top for added texture and crunch.
7. Bake for 20-25 minutes, or until the casserole is heated through and the top is lightly golden.
8. Let it cool for a few minutes before serving.

This Dairy-Free Broccoli and Cauliflower Casserole offers a healthy, comforting option for those looking to enjoy a creamy vegetable dish without any dairy. The coconut milk-based sauce provides a rich, silky texture that complements the naturally sweet and earthy flavors of the broccoli and cauliflower. Nutritional yeast adds a cheesy flavor without the dairy, and the almonds on top bring an extra crunch. This casserole is versatile enough to be served as a side dish, a vegetarian main course, or a healthy snack, making it a great addition to any meal.

Dairy-Free Broccoli and Potato Casserole

This Dairy-Free Broccoli and Potato Casserole is a hearty, filling dish that combines the earthy flavors of potatoes with the vibrant crunch of broccoli. The creamy dairy-free sauce, made with cashews and vegetable broth, envelops the vegetables in a velvety texture, making this casserole a comforting and satisfying option. It’s perfect for a cozy dinner or a crowd-pleasing side dish at any gathering.

Ingredients:

• 3 cups broccoli florets, steamed
• 3 large potatoes, peeled and cubed
• 1/2 cup raw cashews, soaked for at least 4 hours
• 1/2 cup vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 1/4 cup fresh chives, chopped (optional garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Steam the broccoli florets until tender, about 5-6 minutes. Set aside.
3. In a pot of boiling water, cook the cubed potatoes until tender, about 10-12 minutes. Drain and set aside.
4. In a blender, combine soaked cashews, vegetable broth, olive oil, garlic powder, onion powder, lemon juice, salt, and pepper. Blend until smooth and creamy.
5. In a large bowl, combine the cooked potatoes and steamed broccoli. Pour the cashew sauce over the vegetables and stir gently to coat.
6. Transfer the mixture to a greased casserole dish and spread evenly.
7. Bake for 25-30 minutes, or until the casserole is hot and slightly golden on top.
8. Garnish with chopped fresh chives before serving.

This Dairy-Free Broccoli and Potato Casserole is a rich, comforting dish that makes the perfect addition to any meal. The cashew-based sauce adds a creamy richness, while the broccoli and potatoes provide the perfect balance of flavors and textures. It’s a versatile dish that can be enjoyed as a main course for lunch or dinner, or as a side dish alongside any protein. Packed with healthy ingredients, this casserole offers a satisfying, dairy-free option for all occasions.

Dairy-Free Broccoli and Tofu Casserole

This Dairy-Free Broccoli and Tofu Casserole is a protein-packed, plant-based dish that combines the freshness of broccoli with the richness of baked tofu. The tofu absorbs the savory flavors of a dairy-free cashew sauce, resulting in a creamy and satisfying casserole. This dish is ideal for anyone looking for a wholesome, meat-free dinner that is both filling and nutritious.

Ingredients:

• 3 cups broccoli florets, steamed
• 1 block (14 oz) firm tofu, drained and cubed
• 1/2 cup raw cashews, soaked for at least 4 hours
• 1/2 cup water
• 1 tablespoon soy sauce or tamari
• 1 teaspoon garlic powder
• 1/4 teaspoon ground turmeric
• Salt and pepper to taste
• 2 tablespoons sesame seeds (optional topping)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Steam the broccoli florets until tender, about 5-6 minutes. Set aside.
3. Press the tofu to remove excess moisture, then cut it into cubes.
4. In a non-stick skillet, cook the tofu cubes over medium heat for 5-7 minutes, turning occasionally, until golden and slightly crispy on all sides.
5. In a blender, combine soaked cashews, water, soy sauce, garlic powder, turmeric, salt, and pepper. Blend until smooth and creamy.
6. In a large bowl, combine the steamed broccoli, crispy tofu, and cashew sauce. Stir gently to combine.
7. Transfer the mixture to a greased casserole dish and spread evenly.
8. Bake for 20-25 minutes, or until the casserole is hot and slightly golden on top.
9. Sprinkle with sesame seeds before serving, if desired.

This Dairy-Free Broccoli and Tofu Casserole is an excellent choice for anyone looking for a healthy, plant-based meal. The tofu adds a satisfying texture and protein, while the cashew sauce provides a creamy and savory base that binds everything together. The broccoli offers a vibrant crunch that perfectly complements the richness of the sauce. This casserole is perfect for vegans, vegetarians, or anyone looking to enjoy a hearty, dairy-free dish packed with plant-based protein.

Dairy-Free Broccoli and Lentil Casserole

This Dairy-Free Broccoli and Lentil Casserole combines the wholesome flavors of broccoli and protein-packed lentils in a creamy, dairy-free sauce. The lentils add a hearty texture, making this dish filling and nutritious, while the coconut milk-based sauce ties everything together with its rich, velvety texture. This casserole is perfect for meal prep, a cozy dinner, or even a nutritious side dish to serve at gatherings.

Ingredients:

• 3 cups broccoli florets, steamed
• 1 cup cooked lentils (green or brown)
• 1/2 cup coconut milk (full-fat or light)
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground turmeric
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped (optional garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Steam the broccoli florets until tender, about 5-6 minutes. Set aside.
3. In a medium saucepan, heat olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
4. Add the minced garlic and cook for an additional 1 minute until fragrant.
5. Stir in cumin, smoked paprika, turmeric, salt, and pepper, and cook for another minute to enhance the flavors.
6. Pour in the coconut milk and stir to combine, letting the sauce heat through for 2-3 minutes.
7. In a large bowl, combine the steamed broccoli, cooked lentils, and coconut milk mixture. Stir to coat everything evenly.
8. Transfer the mixture to a greased casserole dish and spread evenly.
9. Bake for 20-25 minutes, or until the casserole is heated through and slightly golden on top.
10. Garnish with fresh parsley before serving, if desired.

This Dairy-Free Broccoli and Lentil Casserole is a protein-rich and hearty dish that’s perfect for anyone seeking a satisfying, meatless meal. The combination of lentils and broccoli makes it both nutritious and filling, while the coconut milk-based sauce adds a creamy texture without the need for dairy. This casserole is versatile enough to be enjoyed as a main course or a side dish and is an excellent option for meal prepping. It’s an easy, healthy dish that delivers bold flavors and is sure to please even the pickiest eaters.

Dairy-Free Broccoli and Rice Casserole

This Dairy-Free Broccoli and Rice Casserole is a comforting, easy-to-make dish that combines tender broccoli, fluffy rice, and a creamy dairy-free sauce. The coconut milk sauce gives it a rich and creamy texture, while the nutritional yeast adds a cheesy, savory flavor. This casserole is perfect for a family dinner, potlucks, or meal prep, offering a healthy and satisfying meal without any dairy.

Ingredients:

• 3 cups broccoli florets, steamed
• 2 cups cooked brown rice
• 1/2 cup coconut milk (full-fat or light)
• 1/4 cup nutritional yeast
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 1/4 cup almond slivers or chopped walnuts (optional topping)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Steam the broccoli florets until tender, about 5-6 minutes. Set aside.
3. In a medium saucepan, heat olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
4. Add the minced garlic and cook for 1-2 minutes until fragrant.
5. Pour in the coconut milk and nutritional yeast, and stir until the mixture is smooth and heated through.
6. Add the dried thyme, salt, and pepper, then stir to combine.
7. In a large bowl, mix the steamed broccoli, cooked rice, and coconut milk mixture. Stir to coat everything evenly.
8. Transfer the mixture to a greased casserole dish and spread it out evenly.
9. If desired, sprinkle almond slivers or chopped walnuts over the top for added texture and crunch.
10. Bake for 20-25 minutes, or until the casserole is hot and golden on top.

This Dairy-Free Broccoli and Rice Casserole is a comforting and nutritious meal that combines the wholesomeness of broccoli with the richness of coconut milk and the savory taste of nutritional yeast. The rice adds a satisfying base, while the almond or walnut topping provides an extra crunch. This casserole is perfect for a cozy family dinner or as a side dish to serve with your favorite protein. With its creamy texture and bold flavors, it’s a great way to enjoy a dairy-free meal that everyone will love.

Dairy-Free Broccoli and Zucchini Casserole

This Dairy-Free Broccoli and Zucchini Casserole is a light and healthy dish that brings together the fresh, mild flavors of broccoli and zucchini in a dairy-free creamy sauce. The combination of coconut milk and garlic creates a rich and comforting texture, while the zucchini adds a subtle sweetness. This casserole is perfect for a healthy weeknight dinner or as a side dish that complements any main course.

Ingredients:

• 3 cups broccoli florets, steamed
• 2 medium zucchinis, sliced
• 1/2 cup coconut milk (full-fat or light)
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 1/4 cup panko breadcrumbs (optional topping)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Steam the broccoli florets until tender, about 5-6 minutes. Set aside.
3. In a non-stick skillet, heat olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
4. Add the sliced zucchini and garlic to the skillet. Cook for 4-5 minutes, or until the zucchini is slightly tender.
5. Stir in dried oregano, salt, and pepper, and cook for another 2 minutes.
6. Add the coconut milk and lemon juice, stirring to combine. Cook for 2-3 minutes until the sauce is heated through.
7. In a large bowl, combine the steamed broccoli and zucchini mixture. Stir to coat everything evenly in the sauce.
8. Transfer the mixture to a greased casserole dish and spread it out evenly.
9. If using, sprinkle panko breadcrumbs over the top for a crunchy finish.
10. Bake for 20-25 minutes, or until the casserole is bubbly and golden on top.

This Dairy-Free Broccoli and Zucchini Casserole is a light and refreshing twist on traditional casseroles. The coconut milk sauce provides a creamy texture that perfectly complements the broccoli and zucchini, while the lemon juice brightens the flavors. It’s a nutritious and flavorful dish that’s perfect for anyone following a dairy-free diet, but it’s delicious enough to please everyone at the table. Whether served as a main course or a side dish, it’s a great addition to any meal.

Note: More recipes are coming soon!