creamy broccoli casserole (vegan paleo)

by purelytwins

Hey there friends,

Happy Friday! Hard to believe it’s already Dec. 6!!! Crazy.

We’ve been super busy (and productive) since being back home. Our to-do list is LONG but bit by bit we are tackling each item.  This past week for us felt like one big day almost. We get so wrapped up in what we are doing that hours just go by. Then we feel like we barely got anything accomplished. One thing we’ve been working really hard on lately is perfecting recipes.

Some successes and of course lots of failures (which we tend to eat the failures). We love being able to develop and perfect recipes for you guys, but honestly seeing how much we go through in money in ingredients is scary (and kinda sad). This week for some reason it really hit us how much money we spend on recipes. We don’t have a lot of extra money laying around so tend to be very careful with it. But recipes keep coming in our heads that we want to make. Kinda sucks. Wish we could do it all.

Okay enough of that. Time to get to the AMAZING recipe we got for you today!

Again with most things here on PT we always have some healthy twist on it.

This broccoli casserole is vegan, gluten-free, dairy-free, and paleo friendly.

broccoli creamy vegan dish

We actually made this recipe when we first started blogging back on pure2raw. Some of you have been with us since then! We first came up with this idea when we were eating raw vegan. And it was delicious.

We knew we had to remake it again! We made just a few changes to the original recipe.

mostly raw vegan broccoli

You also saw us enjoy it with our family over Thanksgiving. Everyone LOVED IT.  Almost more than pumpkin pie.

We said almost 😉

We hope you enjoyed the video of making dairy-free creamy broccoli side dish.

creamy broccoli pics

We were so happy to hear that our whole family enjoyed eating this broccoli casserole. As it is going to be a recipe we plan to make a lot.

Perfect way to get your kids (or adults) to eat more broccoli with this dairy-free broccoli casserole.

Growing up was a challenge for our mom. We did not eat many veggies, mostly carrots and cucumbers. But as we got older broccoli, and maybe spinach, were the main veggies we loved to eat.

dairy free creamy paleo vegan broccoli

To make this vegan we put no cheese in this casserole. Honestly it does not need it. It has so much flavor. And we used honey which we know is not vegan, but you could use 1-2 medjool dates or maple syrup to keep it vegan friendly.

vegan creamy broccoli

This broccoli casserole is life changing.

It simple to make. Just a few ingredients. Healthy. Tasty. Satisfying. Delicious.

raw creamy dairy free pecan sauce

This creamy dairy-free sauce is what completes this casserole. No cheese needed here. Nope.

The pecans just make this sauce have that wonderful buttery flavor mixed with the nutmeg and thyme complete the dish.  Coconut milk provides the perfect creaminess with a touch of sweetness from the honey. YUM.

This sauce is amazing!  It’s so sad when there is none left.

Print

creamy broccoli casserole (vegan paleo)

Healthy and quick creamy broccoli casserole that is allergy friendly. Gluten-free, grain-free, dairy-free, soy-free, vegan, paleo friendly recipe.

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
Scale

Ingredients

  • For the sauce:
  • 1 cup of pecans, whole
  • handful of chopped green onions (scallions)
  • 1 tablespoon honey (if vegan- use maple syrup or agave, or 12 dates)
  • 1 teaspoon sea salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon thyme
  • 1/23/4 cup coconut milk
  • To make casserole:
  • about one large head of broccoli, chopped
  • black pepper and salt to flavor

Instructions

  1. First need to cook the broccoli (or you could have it raw if you like). Steam or boil broccoli for about 15-20 minutes.
  2. Rinse with cold water.
  3. Place chopped broccoli in a large bowl.
  4. Next made the creamy sauce.
  5. In a blender or small food processor place pecans, green onions, honey, salt, nutmeg and thyme. Blend.
  6. Add in coconut milk.
  7. Continue to blend. Add in as much milk as you would like. We usually did around 3/4 cup.
  8. Pour creamy sauce over cooked broccoli in the bowl.
  9. Add sea salt and/or black pepper to taste.
  10. Place in warm oven of 350 degrees.
  11. Warm for about 15-20 minutes.
  12. Serve warm.

Nutrition

  • Serving Size: serves 4 -6

We hope this becomes a family favorite in your household. It has become ours.

Let us know if you give it a try.

Do you like broccoli? What about broccoli casserole?

#purelyyou

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37 comments

Danielle @ LabelsAreForTinCans December 6, 2013 - 10:02 am

That sauce sounds AMAZING! What unique combination of flavours. Looks like the perfect holiday dish!

Reply
purelytwins December 6, 2013 - 10:09 am

Thanks Danielle!

Reply
Lisa July 4, 2015 - 5:38 pm

This was SO good and so quick and easy to make. It made me enjoy broccoli 🙂

Reply
purelytwins July 5, 2015 - 10:14 am

Glad you enjoyed the recipe.

Reply
Erica December 6, 2013 - 2:10 pm

ow! I want to try this with almond milk!!

Reply
Becky@TheSavedRunner December 6, 2013 - 3:18 pm

This looks so good! I have been wanting to find a way my husband might like broccoli, Maybe this will be just the recipe!

Reply
purelytwins December 6, 2013 - 4:13 pm

Becky hope he likes it!

Reply
Meg @ A Dash of Meg December 6, 2013 - 4:02 pm

oh girls, nice job! i love your recipes and love you! xoxoxoxo thinking i will have some plantain bread tomorrow or your protein squash waffles. love you both. let’s chat soon? xo

Reply
purelytwins December 6, 2013 - 4:13 pm

Meg just text us 🙂 we are back home now!

Reply
Aubrey December 6, 2013 - 8:38 pm

I can so relate to the money thing I wanna spend a bunch on cool food too it sucks!

On a side not ya’ll inspired me to start a blog too! I REALLY hope mine can be as big as yours some day if you have any tips let me know:)!

Reply
purelytwins December 7, 2013 - 9:40 am

we are so honored that we inspired you to start a blog 🙂 yay! we will check it out!! xoxo

Reply
Sarah December 6, 2013 - 9:40 pm

This sounds delish! Should the pecans be soaked so they’ll get creamy or no?

Reply
purelytwins December 7, 2013 - 9:40 am

you can but they don’t have to be.

Reply
aubrey December 7, 2013 - 12:20 pm

That WOULD BE SO AMAZING:)!

Reply
Jackie December 7, 2013 - 7:10 pm

Oh. My. Gosh. This stuff is delicious! I’m steaming cauliflower (to put the sauce on the cauliflower, of course) but that’s still minutes away from being done and I’ve already devoured a spoonful or two (or ten) of the sauce. Yum!

Reply
purelytwins December 7, 2013 - 8:28 pm

Jackie glad you are enjoying the recipe 😉

Reply
Jenny December 10, 2013 - 11:09 am

Hi there, I’d love to make this for a dinner party but one of my guests has a nut allergy—what seeds would you recommend I use in order to keep a similar flavor profile to your original recipe? Thanks so much! I’ve never cooked for vegans before. 🙂

Reply
purelytwins December 10, 2013 - 1:06 pm

Jenny well there is no true nut replacement to achieve the same nutty buttery flavor pecan give, but you could try mix sunflower seeds and hemp seeds.

Reply
Suzette January 23, 2014 - 6:07 pm

Can we use canned coconut milk for the recipe or does it have to be the coconut milk from the carton?

Reply
purelytwins January 23, 2014 - 7:49 pm

Suzette we only use canned coconut milk. So yes canned coconut milk would be perfect.

Reply
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Annie October 16, 2014 - 1:44 pm

How long does it last in the fridge in advance preparation?

Reply
purelytwins October 16, 2014 - 2:37 pm

It would be good for 2-3 days.

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David Duguay December 26, 2014 - 9:24 am

Made it for Christmas dinner and it was a big hit!

Reply
purelytwins December 26, 2014 - 11:20 am

so happy to hear this!!

Reply
Crystal February 12, 2015 - 11:17 pm

I just made this for my husband and I tonight and absalutly loved it! My husband out it on top of his chicken and then also ate it as a side. The sauce was sooo good. I put mine on top of salmon and oh my gosh it was delish! Thank you 🙂

Reply
purelytwins February 13, 2015 - 9:14 am

yay!! so happy to hear this 🙂 enjoy!

Reply
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Deb January 5, 2016 - 10:06 pm

Made this tonight and everyone loved it! Even old school meat n potatoes MomInLaw! I followed the recipe, using a couple of medjool dates. Yum yum yum! Definitely will be made again, and soon. Am also thinking of all the other yummy things this sauce would be great with– someone mentioned salmon (oh yah!), and I bet cauliflower and squash would be delicious. Thank you for sharing this one!

Reply
purelytwins January 5, 2016 - 11:10 pm

Deb so glad you liked it 🙂 yay this is our go-to recipe!! xo

Reply
Jerry January 25, 2016 - 9:28 am

Finally, a recipe that is creamy, delicious and easy to make, and does not contain nutritional yeast! 🙂
Thank you.

Reply
purelytwins January 25, 2016 - 11:58 pm

Your welcome! This recipe is a favorite in our house.

Reply
leslie May 22, 2016 - 10:32 pm

This is really nice! I used cashews as pecans make my mouth tingly. But this was quite lovely! I had a ton of cooked lamb that I needed to make sure we ate. I made this as a casserole with some gluten-free noodles (a rare treat for the family!). It was a hit! It’s got an amazing taste and is really creamy. Thanks!

Reply
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