Oil-Free & GF
From Plantiful Kiki. Find her on YouTube and Instagram @Plantiful Kiki
Serves 6-8
Kiki’s Yummiest Vegan ‘Cheese’ Sauce Ever!
3 cups peeled diced potato (if Yukon Gold you don’t have to peel them
3/4 cup diced carrots
½ cup raw cashews
1/4 cup nutritional yeast
1 teaspoon onion powder
2 teaspoons garlic powder
2 teaspoons salt
2 teaspoons lemon juice
[save 2-3 cups potato/carrot broth]
Casserole:
1 recipe Vegan Cheese Sauce (below)
6 cups cooked rice, I use brown rice
5 cups broccoli, lightly steamed and chopped
1/2 cup bread crumbs, regular or gluten free
1/8 teaspoon garlic powder, optional
Salt and pepper to taste
Preheat oven 425 F
Cheese sauce: Boil potatoes and carrots together in a pot until soft. Drain the veggies into a sieve over a bowl and save the veg water for the cheese sauce. Put all the ingredients in a high-speed blender, and add 2 cups of reserved veg water. Blend till smooth. Add more water if needed. Use for the Broccoli Cheese Casserol
Assemble casserole: In a large bowl add the cooked rice, broccoli, and Vegan ‘Cheese’ Sauce. Stir to mix well, then transfer to an 8” x 11” casserole dish.
Top with the 1/2 cup breadcrumbs mixed with garlic powder if desired. May add salt and pepper now (optional).
Bake in the over 20 minutes or until crumbs are golden brown. If using hot rice, broccoli and cheese sauce, may broil for a few minutes until browned. Don’t burn.