Vegan Broccoli Gratin
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Broccoli baked in a rich, creamy vegan cheese sauce and topped with crumbs. Savory, rich, and comforting despite being dairy-free. A crowd-pleasing side dish for holiday meals or weeknight dinners.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 large russet potato (peeled and diced (should be about 1½ cups after dicing))
- 1 white onion (diced and divided in half)
- 2 garlic cloves (peeled)
- ½ cup raw cashews (soaked in water for at least 30 minutes and drained before using)
- ¼ cup unsweetened non-dairy milk (I used cashew milk)
- ¼ cup nutritional yeast flakes
- 1 tablespoon fresh lemon juice
- 1 teaspoon kosher salt (or more to taste)
- ¼ teaspoon turmeric
- ¼ teaspoon paprika
- ¼ teaspoon mustard powder
- 8 cups fresh broccoli florets
- ¼ cup vegan parmesan (I use Kelly's Croutons Vegan Parmesan)
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 279mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 455mg
- Calcium
- 43mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 279MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.