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Vegan Broccoli with Cheese Sauce

Vegan Broccoli with Cheese Sauce

Dianne Wenz
This Broccoli with Cheese Sauce is a veganzied version of one of my childhood favorites. No one will ever guess that there are extra veggies hidden this dish!
Course Side Dish
Cuisine American
Servings 8 servings


  • 1 carrot chopped
  • 1 small sweet potato peeled and chopped
  • 2 cups chopped cauliflower
  • ¼ cup chopped onion
  • 1/2 cup nutritional yeast
  • ½ cup raw cashews soaked for 2 hours, drained and rinsed
  • 1 clove garlic
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon onion powder
  • 1/2 teaspoon sea salt
  • 1 teaspoon olive oil
  • 2 bunches broccoli cut to bite-sized pieces


  • Place the carrots, onion, sweet potato, and cauliflower in a large pot. Fill it with enough water to cover the vegetables plus about two inches.
  • Bring the water to a boil over medium-high heat and then reduce the heat and allow to simmer for about 15 minutes, or until the vegetables are fork tender.
  • Drain the vegetables and save the water. Allow the vegetables to cool slightly and then place them in a high-speed blender or food processor along with the nutritional yeast, cashews, lemon juice, garlic, mustard, onion powder, and salt. Add 2 cups of the reserved cooking water and blend until smooth and creamy. Add a little more water if the mixture is too thick. Keep in mind that it will thicken when it’s heated.
  • In a large pan over medium-high heat, place the olive oil and broccoli. Cook, stir-ring frequently, until the broccoli turns bright green. If it starts to stick to the pan, add some of the reserved cooking water, a tablespoon at a time.
  • Lower the heat to medium, add the cheese sauce to the pan, and cook until it’s warmed throughout and has thickened slightly. If the sauce gets too thick, add a little more of the reserved cooking water.
  • Serve hot.


If you have extra cheese sauce, store it in an air-tight container in the refrigerator for up to a week.