Broccoli Cheese Rice Casserole

Broccoli cheese rice casserole is a comfort food favourite with plenty of creamy, cheesy goodness in every bite! This vegan version is a guaranteed crowd-pleaser whether you serve it for a holiday, potluck, or weeknight dinner.

One of the hardest things for many vegans to give up is cheese, but these days, it’s easier than ever to find plant-based swaps that taste and melt just like the original. This broccoli cheese rice casserole is the perfect example!

The recipe uses shredded vegan cheddar for that cheesy flavour and meltiness, but then it also relies on an old-school vegan swap to create a silky, creamy sauce: cashews.

The combination of cashew cream and plant-based cheddar makes for a rich, cheesy casserole that’s sure to satisfy!

Why You’ll Love This Broccoli Cheese Rice Casserole Recipe

• The ultimate comfort food casserole . If you ask me, it ranks right up there with Baked Vegan Mac and Cheese ! It’s the kind of cozy, satisfying dish that instantly makes you feel at home.
• Perfect for any occasion . Whether it’s a holiday gathering or a night in, this casserole is guaranteed to be a hit.
• Creamy and cheesy . What’s not to love?! Even without the traditional dairy ingredients, this recipe has the creamy and cheesy factors down pat.
• Leftovers for days . Broccoli cheddar rice casserole makes great leftovers, so you can enjoy it for multiple meals throughout the week.

Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Cashews – Make sure they’re raw, as they’ll blend smoother.
• Boiling water
• Olive oil
• Onion – A standard yellow onion is perfect here.
• Garlic – Finely mince the garlic with a knife or use a garlic press.
• Long grain rice – Leave the rice uncooked; you’ll cook it in the recipe.
• Italian seasoning
• Salt and black pepper – I recommend freshly ground black pepper for the best flavour.
• Garlic powder
• Vegetable broth – Use homemade vegetable broth or store-bought.
• Broccoli – Cut it into bite-sized florets.
• Grated vegan cheddar cheese – I used Violife mature cheddar.
• Vegan butter – Use store-bought or homemade vegan butter .
• Panko breadcrumbs
• Paprika – You can use regular sweet paprika, or swap in smoked paprika for a smoky flavour.
• Dried thyme

How to Make Broccoli Cheese Rice Casserole

• Prepare . Preheat your oven to 375ºF and grease a 9×13 baking dish with butter or cooking spray.
• Soak the cashews . Place the cashews in a small bowl with 1 cup of boiling water; soak for 15 minutes.
• Cook the onion . In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 3-4 minutes, stirring often.
• Toast the rice and seasonings . Stir in the minced garlic, rice, and Italian seasoning and continue stirring for a minute.

• Simmer . Stir in the broth, salt, pepper, and garlic powder and then cover. Bring to a simmer, then reduce the heat to low and cook for 5 minutes.
• Stir in the broccoli . Add the broccoli florets, then cover again and cook for 5 minutes more.
• Blend the cashews . Transfer the cashews and water to a blender and blend until completely smooth.

• Add the cashew cream and cheese . Remove the pan from the heat, then stir in the cashew cream and 1 cup of vegan cheddar. Season to taste.
• Make the topping . In a medium bowl, stir together the melted vegan butter, panko breadcrumbs, paprika, and dried thyme.

• Assemble . Transfer the rice and broccoli mixture to the prepared baking dish. Sprinkle the remaining cheese and panko breadcrumbs on top.
• Bake . Place the baking dish in the oven and bake until bubbly and golden on top, about 10 minutes.

Tips for Success

• Cut the onions and broccoli into evenly sized pieces . This ensures that they all finish cooking at the same time so you don’t end up with hard broccoli or crunchy onions in your broccoli cheese rice casserole!
• Don’t skip soaking the cashews . This step helps to soften them, making it easier to blend them into a smooth cream.
• Blend the cashews thoroughly . I recommend blending for a full 2 minutes. You want to ensure that the sauce is absolutely smooth, without grainy bits of nuts.
• Let it cool a bit before serving . The sauce will thicken as it cools, so let the casserole sit for 5 to 10 minutes and then serve it.

Variations

• Switch up the topping . Instead of panko, you can use cracker crumbs, coarse breadcrumbs, corn flakes, or even French fried onions.
• Add in protein . For a heartier meal, you can add vegan chicken , vegan turkey , or even chickpeas or white beans to the casserole before baking.
• Use another vegetable . If broccoli isn’t your favorite, you can substitute it with cauliflower, sautéed mushrooms, or peas for a different flavor profile.

Serving Suggestions

Pair this vegan broccoli cheese rice casserole with a simple side salad, or some crusty Roasted Garlic Bread to make it a complete meal. It also makes a great side dish for Vegan Meatloaf !

How to Store Leftovers

Store leftover broccoli cheese rice casserole in an airtight container in the refrigerator for up to 4 days. To reheat, simply cover it and place it in the oven at 350ºF until warmed through or heat individual servings in the microwave.

Can I Freeze This Recipe?

Yes, this cheesy broccoli rice casserole can be frozen for up to 2 months. Wrap it tightly in the baking dish or place leftovers in an airtight container.

More Cheesy Vegan Recipes

• Chopped Cheese Sandwich
• Cauliflower Mac and Cheese
• Cheesy Baked Ziti (5 Ingredients)
• Butternut Squash Mac and Cheese
• Cheesy Cauliflower Pizza Casserole

Ingredients

• ⅓ cup raw cashews , 50g
• 1 cup boiling water
• 2 tablespoons olive oil
• 1 medium onion , finely chopped
• 2 garlic cloves , minced
• 1 ¼ cup long grain white rice , uncooked (230g)
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 teaspoon garlic powder
• 2 ½ cups vegetable broth
• 6 cups broccoli , cut into small florets, from approximately 2 heads; 16 ounce total – 450g
• 2 cups grated vegan cheddar cheese , divided (I used Violife mature cheddar) (8 ounces – 220g)
• 4 tablespoons melted vegan butter
• ½ cup Panko breadcrumbs
• ¼ teaspoon paprika
• ¼ teaspoon dried thyme

Instructions

• Preheat the oven to 375ºF/190°C and grease a 9×13 baking dish with vegan butter or cooking spray.
• Place cashews in a small bowl with 1 cup of boiling water and soak for 15 minutes.
• In a large pan, heat 2 tablespoons of olive oil over medium heat. Add chopped onion and sauté until soft and translucent, about 3-4 minutes. Stir often.
• Add minced garlic, rice, and Italian seasoning. Cook, stirring, for 1 minute.
• Add vegetable broth, salt, black pepper and garlic powder. Stir and cover the pan with a lid. Bring to a simmer (essentially to a heat just below boiling until small bubbles form around the edges) and then turn the heat to low (so the liquid is still moving). Cook for 5 minutes.
• Add broccoli florets. Stir and cook covered with a lid for 5 more minutes.
• While rice and broccoli are cooking, place soaked cashews into a blender along with the water they were in. Blend until smooth, about 2 minutes.
• Remove the pan from heat. Add blended cashew cream and 1 cup grated vegan cheddar, then mix until combined. Taste and add more salt and pepper if needed.
• In a medium bowl, mix the melted vegan butter, panko breadcrumbs, paprika and dried thyme.
• Transfer the rice and broccoli mixture to the prepared baking pan. Sprinkle with the remaining cheese and panko breadcrumbs.
• Bake until bubbly and golden on top, about 10 minutes. Remove from oven, let cool slightly, then serve and enjoy!

Notes

Broccoli Cheese Rice Casserole

Ingredients

• ⅓ cup raw cashews 50g
• 1 cup boiling water
• 2 tablespoons olive oil
• 1 medium onion finely chopped
• 2 garlic cloves minced
• 1 ¼ cup long grain white rice uncooked (230g)
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 teaspoon garlic powder
• 2 ½ cups vegetable broth
• 6 cups broccoli cut into small florets, from approximately 2 heads; 16 ounce total - 450g
• 2 cups grated vegan cheddar cheese divided (I used Violife mature cheddar) (8 ounces - 220g)
• 4 tablespoons melted vegan butter
• ½ cup Panko breadcrumbs
• ¼ teaspoon paprika
• ¼ teaspoon dried thyme

Instructions

• Preheat the oven to 375ºF/190°C and grease a 9x13 baking dish with vegan butter or cooking spray.
• Place cashews in a small bowl with 1 cup of boiling water and soak for 15 minutes.
• In a large pan, heat 2 tablespoons of olive oil over medium heat. Add chopped onion and sauté until soft and translucent, about 3-4 minutes. Stir often.
• Add minced garlic, rice, and Italian seasoning. Cook, stirring, for 1 minute.
• Add vegetable broth, salt, black pepper and garlic powder. Stir and cover the pan with a lid. Bring to a simmer (essentially to a heat just below boiling until small bubbles form around the edges) and then turn the heat to low (so the liquid is still moving). Cook for 5 minutes.
• Add broccoli florets. Stir and cook covered with a lid for 5 more minutes.
• While rice and broccoli are cooking, place soaked cashews into a blender along with the water they were in. Blend until smooth, about 2 minutes.
• Remove the pan from heat. Add blended cashew cream and 1 cup grated vegan cheddar, then mix until combined. Taste and add more salt and pepper if needed.
• In a medium bowl, mix the melted vegan butter, panko breadcrumbs, paprika and dried thyme.
• Transfer the rice and broccoli mixture to the prepared baking pan. Sprinkle with the remaining cheese and panko breadcrumbs.
• Bake until bubbly and golden on top, about 10 minutes. Remove from oven, let cool slightly, then serve and enjoy!

Notes

Nutrition

Broccoli Cheese Rice Casserole https://jessicainthekitchen.com/broccoli-cheese-rice-casserole/ December 22, 2023

This homemade turtle cheesecake is so rich and creamy, no one will believe it’s vegan! With layers of chocolate, caramel, and pecans, this decadent dessert is sure to be a hit for any special occasion.

While there are many desserts that are great for parties and celebrations, nothing feels quite as indulgent as a cheesecake—and this turtle cheesecake is extra indulgent thanks to the addition of caramel, pecans, and chocolate!

I definitely love my vegan pumpkin cheesecake and classic vegan cheesecake recipes, but turtle cheesecake is made for those days when you really want to indulge. It’s absolutely divine, with the perfect balance of tanginess and sweetness and, of course, that irresistibly rich and creamy cheesecake texture.

Why You’ll Love This Turtle Cheesecake Recipe

• Plant-based . Unlike other cheesecakes that use dairy and eggs, this turtle cheesecake is completely vegan—but it tastes so authentic, even non-vegans will devour it!
• No cashews . While I love cashew cream and recipes made with it, I know it’s not for everyone! This recipe uses vegan cream cheese instead, making it a great alternative for those with cashew allergies or anyone who’s just not a fan of the taste or texture.
• Quicker . Because you don’t need to soak cashews in advance, this recipe is faster to make than other vegan cheesecakes.
• Traditional baked cheesecake . This turtle cheesecake is made the traditional way, by baking it in the oven, which gives it a more authentic flavour and texture than chilled cashew-based cheesecakes.

Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

Crust:

• Oreo crumbs – You can purchase Oreo crumbs or make them yourself. Use regular Oreos, not Double Stuf.
• Vegan butter – Use store-bought or homemade vegan butter .
• Chopped pecans

Caramel Layer:

• Vegan caramel sauce
• Chopped pecans – While you can use pecan halves if you’d prefer, chopped pecans or pecan pieces are less expensive.
• All-purpose flour

Filling:

• Vegan cream cheese – Any brand you like will work in this recipe.
• Sugar
• All-purpose flour
• Non-dairy milk – Use unflavoured, unsweetened non-dairy milk such as soy milk, almond milk or other.
• Lemon juice – Freshly squeezed is best.
• Vanilla extract – I recommend pure vanilla extract, not imitation.
• Dark chocolate

Topping:

• Dark chocolate – A bar of dark chocolate will melt more smoothly than chocolate chips, but either option will work.
• Almond milk
• Caramel sauce
• Chopped pecans

Where Can I Buy Vegan Caramel Sauce?

I used Nature’s Charm Coconut Salted Caramel Sauce, but any caramel sauce will work for this recipe as long as it’s vegan. You can usually find vegan caramel sauce at natural food stores or online, or you can make your own vegan caramel sauce at home.

How to Make Turtle Cheesecake

• Prepare . Lightly coat a 9-inch springform pan with cooking spray.
• Make the crust mixture . In a food processor, pulse the Oreos and pecans until fine crumbs form. Add the melted butter and pulse until the crumbs are evenly moistened.
• Form the crust . Press the crust mixture into the bottom of the springform pan. Refrigerate for 30 minutes. At the end of this time, begin preheating the oven to 350°F.

• Add the caramel layer . Stir together the caramel, pecans, and flour in a small bowl. Spread the mixture over the chilled crust.
• Make the cream cheese filling . In a large mixing bowl, use a hand mixer to mix the vegan cream cheese with the sugar until smooth and creamy. Beat in the flour, almond milk, lemon juice, and vanilla extract on low speed.
• Melt the chocolate . Microwave ¼ cup of dark chocolate in 30 second intervals, stirring in between until it’s smooth.

• Make the chocolate layer . Transfer ⅓ of the cream cheese mixture into a separate bowl. Stir in the melted chocolate.
• Finish layering . Spread the chocolate cream cheese layer over the caramel layer, followed by the vanilla layer. Spread it evenly with a silicone spatula.
• Bake . Place the pan in the oven and bake for 40 to 45 minutes.

• Cool and chill . Remove the turtle cheesecake from the oven and let it cool completely, then refrigerate for at least 4 hours.
• Top . Melt ¼ cup dark chocolate, then stir in the warm almond milk until the mixture is smooth. Top the cheesecake with caramel, then drizzle with melted chocolate. Sprinkle with chopped pecans.

Tips for Success

• Let the cream cheese come to room temperature . This will allow it to mix smoothly and evenly into the other ingredients.
• Set the pan on a rimmed baking sheet . This will catch any spills or overflow and it also makes it easier to remove the pan from the oven!
• Let it chill . It’s important to let the turtle cheesecake chill in the fridge for at least 4 hours before serving. This gives the cheesecake time to set properly. (Plus, warm cheesecake isn’t very appetizing!)

Variations

• For a nut-free version, you can swap the almond milk for your favourite plant-based milk and either omit the pecans or use coarsely chopped Oreos or pretzels instead.
• Add espresso powder to the chocolate filling layer for a delicious mocha twist.
• Make it extra decadent by adding dollops of coconut whipped cream to each slice before serving.

How to Store

This vegan turtle cheesecake can be stored in the fridge for up to 5 days, either wrapped in the pan or stored in an airtight container.

Can I Freeze This Recipe?

For longer storage, you can freeze this turtle cheesecake. Wrap individual slices or the whole cheesecake in plastic wrap and place in an airtight container or freezer-safe bag. It can be kept frozen for up to 3 months. Thaw it in the refrigerator before serving.

More Vegan Dessert Recipes

• Pumpkin Dump Cake
• Vegan Carrot Cupcakes
• No-Bake Peanut Butter Pie
• Vegan Red Velvet Cake
• Strawberry Cream Pie

Ingredients

For the Crust:

• 2 cups Oreo crumbs , 24 Oreos (264 grams) or other chocolate sandwich cookies
• ¼ cup chopped pecans , 28 grams
• 3 tablespoons melted vegan butter , 40 grams

For the Caramel Layer:

• ½ cup vegan caramel sauce , 165 grams*
• ½ cup chopped pecans , 56 grams
• 2 tablespoons all-purpose flour , 16 grams

For the Filling:

• 24 ounces vegan cream cheese , at room temperature (680 grams)
• 1 cup sugar , 200 grams
• 3 tablespoons all-purpose flour , 24 grams
• 3 tablespoons non-dairy milk , 45 grams (such as soy, almond or oat milk)
• 1 tablespoons lemon juice , 15 grams
• 1 teaspoon vanilla extract , 4 grams
• ¼ cup dark chocolate , chopped (40 grams)

For the Topping:

• ¼ cup dark chocolate , chopped (40 grams)
• 1 tablespoon non-dairy milk , 15 grams (such as soy, almond or oat milk)
• ¼ cup vegan caramel sauce , 80 grams
• ¼ cup chopped pecans , 28 grams

Instructions

• Lightly grease a 9-inch springform pan and set aside.
• In a food processor, pulse Oreos with pecans until finely ground. Add melted butter and mix until well combined.
• Press the mixture into the bottom of the springform pan. Refrigerate for 30 minutes.
• Preheat the oven to 350°F (180°C).
• Mix caramel with pecans and flour. Spread the caramel mixture over the crust.
• In a large mixing bowl, using a hand mixer, mix vegan cream cheese with sugar until smooth and creamy. Add flour, non-dairy milk, lemon juice, and vanilla extract. Continue beating on low until combined.
• Melt ¼ cup dark chocolate by microwaving in 30 second intervals, stirring in between.
• Place ⅓ of the cheese mixture into a separate bowl. Add melted dark chocolate and stir to combine.
• Spread the chocolate cheese layer over the caramel layer, then spread the white cheese layer on top. Use a silicone spatula to smooth the top.
• Bake for about 40-45 minutes. Remove from the oven and let it cool completely.
• Place in the fridge for at least 4 hours.
• Melt ¼ cup dark chocolate, add warm (but not hot) non-dairy milk, and mix until smooth. Top the cheesecake with caramel, then drizzle with melted chocolate. Sprinkle with chopped pecans.

Notes

• • I used Nature’s Charm Coconut Salted Caramel Sauce, but any caramel sauce such as my vegan caramel sauce will work.
• To store : This vegan turtle cheesecake can be stored in the fridge for up to 5 days, either wrapped in the pan or stored in an airtight container.
• To freeze : For longer storage, you can freeze this turtle cheesecake. Wrap individual slices or the whole cheesecake in plastic wrap and place in an airtight container or freezer-safe bag. It can be kept frozen for up to 3 months. Thaw it in the refrigerator before serving.