Delicious creamy baked broccoli topped with a sauce made from cashew nuts and coconut. The dish is lactose free and filled with loads of veggies and (fresh broccoli and mushrooms) crispy chorizo.

Baked broccoli with cashew sauce

The very first time I made this broccoli casserole was for an issue of Paleo Magazine. I always miss the cheese crust when I start Paleo casseroles, so I wanted to see if I could come up with a nice alternative. Cashew nuts are used quite often to replace cream in a lot of recipes. It does make it heavier, as it’s still nuts but within moderation it’s quite a good substitute and my favorite way to make a creamy sauce.

And no, it does not resemble a cheese crust. But it is very tasty and a great alternative. And if you want you could still add cheese to it as well. Just sprinkle some cheddar cheese or grated parmesan cheese over the top and it will be even more delicious! (and if you love cheese combined with broccoli, try the broccoli soup with cheese too!)

Easy for a weeknight

The good thing about this oven-roasted broccoli recipe is that it is super easy to prepare in advance. Just pop it in the hot oven about half an hour before you’re ready to eat it and you’re done. It’s also quite easy to reheat.

What do you need for this baked broccoli

broccoli florets – You can also use the broccoli stem if you want but I like to cook that a little longer if I do. I use about a head of broccoli but it depends on the size.
carrots – chopped into bite-sized pieces
mushrooms
onions
chorizo
minced garlic – you can use fresh garlic or garlic powder
cashew nuts – make sure to soak them the night before
fresh thyme
mustard – you can use any kind of mustard you like. I like mine to be spicy
Sea salt and black pepper

I do precook all the vegetables and sautée the mushrooms. They don’t really cook very well in the ovendish. You could also roast broccoli and carrots in the preheated oven if you want. In that case use a sheet pan or large baking sheet and make a single layer of the vegetables and roast them for about 20 minutes. Sprinkle with a little olive oil before placing in the oven. Cooking broccoli is easier but both ways work. Check the recipe card for full cooking instructions as well as nutrient information.

Sausage or chorizo

This time I used chorizo to make the broccoli . Last time I used fresh sausage. Both are very tasty, but it just has a different flavor. So if you like chorizo, use it. Make sure you brown the chorizo in the pan first. The same with the fresh sausage. I make little balls out of it and add them to the contents of the casserole dish.

Tip from Simone

If you don’t like the taste of coconut, you can use almond milk or regular milk. Just watch the thickness. Coconut milk is a little thicker. I didn’t find the coconut taste distracting in this broccoli casserole, but it’s fine to substitute. Make it in a nice large baking dish and store the leftovers in an airtight container in the refrigerator.

Forgot to soak the cashews? Pour boiling water over them and let them soak for at least half an hour!

Alternatives and additions

If you want to change the broccoli casserole, it is easy to do. I added carrots, mushrooms and broccoli, but you can also make this casserole with roasted cauliflower. You can skip the fresh sausage altogether and make a vegetarian version if you like. Or change it around and make it with brussels sprouts. A little sprinkle of sesame seeds is also delicious.

If you like grated cheese, add a lot for an extra crispy crust. As mentioned above, you can replace the coconut milk with almond milk or any other vegetable milk of your choice.

Serve with

I usually eat this baked broccoli dish just like it is, without any additional things but it is also a great side dish. You can serve it alongside roasted potatoes or use sweet potatoes instead. It will also work great with some green vegetable. While this is a healthy side dish, keep in mind that in terms of calories all the nuts make it fairly heavy.