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Healthy Broccoli Casserole (Paleo, Keto, Dairy Free, Whole30)

This healthy broccoli casserole recipe is perfect for an easy vegetable side dish for a weeknight dinner, or for a family holiday gathering like Easter! It’s keto, Paleo, dairy free, Whole30 and vegetarian, so everyone can enjoy. It can be made with fresh broccoli, or is a great way to use frozen broccoli! The dairy free cheese sauce is quick to make, creamy and delicious!

  • Author: Bailey
  • Prep Time: 15
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: Serves 8 1x
  • Category: Vegetables
  • Method: Oven
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 28 ounces to 32 ounces frozen broccoli
  • 1 cup diced yellow onion
  • 1.5 tablespoons minced garlic
  • 2 tablespoons olive oil

For the dairy free cheese sauce:

  • 1 (14.5 ounce) can full fat coconut cream
  • 1 cup raw cashews
  • 3/4 cup nutritional yeast
  • 3 tablespoons white wine vinegar
  • 2 tablespoons dijon mustard
  • 2 teaspoons dried parsley or 1/4 cup chopped fresh parsley
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 egg

Instructions

  1. Preheat the oven to 375 degrees F. and add the broccoli into a 9×13 casserole dish
  2. In a skillet over medium-high heat, add the diced onion, garlic and olive oil and sauté for 4-5 minutes until the onion is soft and translucent. Add the onions to the casserole dish with the broccoli
  3. Add all of the sauce ingredients except for the egg into a container you can use for mixing with an immersion blender or into your blender. Blend for 3-4 minutes, or until the cashews are completely blended and the sauce is creamy and smooth
  4. Add the egg into the sauce and blend for about 15 seconds, just until combined. Do not over mix it into the sauce
  5. Pour the sauce into the casserole dish with the broccoli and onions and stir it in so the broccoli is completely coated and the sauce is evenly distributed in the casserole dish
  6. Bake for 1 hour, uncovered, or until the top of the broccoli casserole doesn’t have any excess liquid sitting in the middle. You may need to cook an additional 15 minutes, which happens most often when using frozen broccoli instead of fresh broccoli. The casserole is done and fully cooked when the top is a cheesy golden brown color
  7. Remove from the oven, garnish with any additional parsley and let sit for 5 minutes before serving

Notes

  • Fresh broccoli can be used in place of frozen broccoli
  • For Whole30, paleo and keto broccoli casserole, make sure you’re using a dijon mustard without added sugar
  • See post for ways to add a healthy topping to your broccoli casserole
  • This healthy broccoli casserole can be prepared up to 2 days prior to cooking and stored in the refrigerator until ready to bake