Broccoli in White Sauce Recipe Vegan Made Easy and Delicious

Broccoli in white sauce is a classic comfort dish that combines the vibrant crunch of fresh broccoli with a luxuriously creamy, velvety sauce. Making it vegan doesn’t mean sacrificing any of that rich, indulgent flavor.

This recipe uses plant-based ingredients to create a luscious white sauce that perfectly complements the natural sweetness and slight earthiness of broccoli. Whether you’re looking for a wholesome side dish or a light main, this vegan broccoli in white sauce recipe is sure to satisfy your cravings while keeping things healthy and cruelty-free.

This dish is not only easy to prepare but also versatile enough to fit into your weekly meal rotation. Plus, it’s a fantastic way to get more greens into your diet without feeling like you’re missing out on anything flavorful or satisfying.

Let’s dive right in and discover how to create this creamy vegan delight from scratch!

Why You’ll Love This Recipe

This vegan broccoli in white sauce recipe is a perfect blend of simplicity and elegance. The creamy sauce is made without dairy, using wholesome ingredients like cashews and plant-based milk to achieve a smooth texture that rivals traditional béchamel.

It’s packed with nutrients, featuring broccoli’s fiber, vitamins, and antioxidants, making it both delicious and nourishing.

It’s also incredibly adaptable—whether you want to serve it as a side dish, mix it with pasta, or spoon it over roasted potatoes, this recipe works beautifully. The sauce is mild yet flavorful, easy to customize with your favorite herbs and spices.

Plus, it’s a fantastic crowd-pleaser for vegan and non-vegan guests alike!

Ingredients

• 2 cups fresh broccoli florets
• 1 cup raw cashews (soaked for at least 4 hours or overnight)
• 1 ½ cups unsweetened plant-based milk (such as almond, soy, or oat)
• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour (or gluten-free flour)
• 3 garlic cloves, minced
• 1 small onion, finely chopped
• 1 tablespoon nutritional yeast (optional, for a cheesy flavor)
• 1 teaspoon lemon juice
• Salt and black pepper to taste
• 1/4 teaspoon ground nutmeg
• Water as needed for blending

Equipment

• Blender or food processor
• Medium saucepan
• Steaming basket or colander
• Wooden spoon or whisk
• Knife and chopping board
• Measuring cups and spoons

Instructions

1. Prepare the broccoli. Rinse the broccoli florets thoroughly. Steam them until just tender but still bright green, about 5-7 minutes. Set aside.
2. Soak the cashews. If you haven’t soaked your cashews overnight, soak them in hot water for at least 1 hour to soften. Drain before use.
3. Make the cashew cream base. In a blender or food processor, combine the soaked cashews, plant-based milk, lemon juice, and a pinch of salt. Blend on high until completely smooth and creamy. Add a little water if needed to reach a pourable consistency.
4. Sauté the aromatics. Heat the olive oil in a medium saucepan over medium heat. Add the chopped onion and cook for 3-4 minutes until translucent. Add the minced garlic and sauté for another minute, stirring frequently to prevent burning.
5. Create the roux. Sprinkle the flour over the onions and garlic in the saucepan. Stir continuously with a wooden spoon or whisk for 2 minutes to cook out the raw flour taste. This will thicken the sauce later.
6. Add the cashew cream. Slowly pour the cashew cream mixture into the saucepan while whisking constantly. Continue to cook over medium heat, stirring frequently, until the sauce thickens, about 5-7 minutes.
7. Season the sauce. Stir in the nutritional yeast (if using), ground nutmeg, salt, and black pepper. Taste and adjust seasoning as needed.
8. Combine broccoli and sauce. Fold the steamed broccoli florets gently into the white sauce. Heat together for 2-3 minutes so the flavors meld.
9. Serve warm. Transfer to a serving dish and enjoy immediately. This dish pairs wonderfully with grains or crusty bread.

Tips & Variations

Always soak your cashews well to ensure a smooth, creamy sauce without any graininess.

If you want to make this recipe nut-free, try substituting the cashew cream with a sauce made from cauliflower and potatoes blended with plant milk. This will still provide a creamy texture with fewer allergens.

For added depth, sauté some mushrooms or shallots with the onions. You can also sprinkle fresh herbs like thyme or parsley on top before serving for a burst of freshness.

To spice things up, add a pinch of cayenne or smoked paprika.

Try using this white sauce as a base for other vegetables like cauliflower, green beans, or even as a creamy pasta sauce.

Nutrition Facts

Serving Suggestions

This creamy vegan broccoli in white sauce is incredibly versatile. Serve it as a hearty side alongside your favorite grain like quinoa or brown rice.

It also pairs beautifully with roasted potatoes or vegan meatloaf for a comforting meal.

For a light lunch, spoon it over toasted sourdough or a warm baguette. It also makes a fantastic topping for baked pasta or as a filling for savory crepes.

If you love creamy sauces, try pairing it with dishes from our Lemon Ricotta Pasta With Arugula Recipe or explore our vegan Lion’S Mane Mushroom Crumble Recipes for more plant-based inspiration.

Conclusion

Making broccoli in white sauce vegan is easier than you might think—and the results are deliciously rewarding. This recipe offers a creamy, flavorful sauce that makes broccoli the star of the plate.

It’s nutritious, comforting, and adaptable for any meal occasion.

Whether you’re new to vegan cooking or a seasoned pro, this dish will quickly become a favorite. It’s a wonderful way to enjoy a healthy vegetable with a rich, satisfying twist.

For more creative and wholesome recipes, don’t miss our Instant Pot Rabbit Recipe or refreshing ideas like the Lemon Straws Recipe. Happy cooking and enjoy your creamy vegan broccoli delight!

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