Notes: you can also try using defrosted frozen broccoli instead of steamed fresh broccoli. Skip Step 1. You can put a twist on this recipe by adding a layer of cooked quinoa or wild rice to the base of the baking dish. Instead of broccoli, you can use other cruciferous vegetables like cauliflower (add 1 teaspoon Dijon mustard to the milk mixture to offset the sweetness of the cauliflower), cabbage wedges, or halved brussels sprouts. Layer the cheesy broccoli on top. You can also go a different, but still delicious direction, by using my vegan cheese sauce instead of the flour, milk, salt, pepper, cayenne, and cheese.
VEGAN CHEESE SAUCE:
5 Tablespoons unsalted butter (not vegan) or vegan butter
2 Tablespoons chopped shallots
1 cup (about 7 ounces) chopped Yukon gold potatoes (you can leave the peel on)
1⁄4 cup chopped carrots (about 1 small carrot)
1⁄3 cup chopped onion
1 cup water
1⁄4 cup raw cashews (If you don't have a Vitamix or equivalent, soak the cashews 1-5 hours in water and drain before adding to blender)
1 3⁄4 teaspoons sea salt (use 1 1⁄2 teaspoons if using Earth Balance)
1⁄4 teaspoon garlic, minced (about 1 medium clove)
1⁄4 teaspoon Dijon mustard
2 teaspoons freshly squeezed lemon juice (optional, but add it if you have it)
1⁄4 teaspoon black pepper
pinch of cayenne pepper
1. In a medium saucepan, add the shallots, potatoes, carrots, onion and water and bring to a boil. Lower to a simmer and cook, covered, for 15 minutes, or until vegetables are very soft.
2. Place the cashews, salt, garlic, butter, mustard, lemon juice, black pepper, and cayenne in a blender or food processor. Add the softened vegetables and cooking water to the blender or food processor and process until perfectly smooth. Give this a minute or two until it is perfectly creamy and smooth. Cheese sauce can be made 2 days in advance and reheated.
Breadcrumb alternative: use torn up crusty bread instead of the breadcrumbs for more texture.