Ingredients

The following ingredients have 8 Servings
  • 2 cups leftover cooked brown rice (if you don't have cooked rice, start cooking as you prepare the remaining ingredients)
  • 3.5-4 cups broccoli florets (approx 1 small head of broccoli cut into bite size florets)
  • 3/4 cup raw cashews
  • 1/3 cup tapioca starch (also known as tapioca flour)
  • 1/4 cup nutritional yeast
  • 1/2 cup unsweetened cashew milk (or almond milk)
  • 1.5 cup water
  • 1.5 teaspoon apple cider vinegar
  • 1 teaspoon sea salt (or to taste)
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon chili powder (for flavour, not heat)
  • 1/4 teaspoon turmeric

Instruction

  • Preheat your oven to 400 degrees F.
  • Add all the cheese ingredients to a high speed blender and process until smooth. It will be very runny.
  • Place the cooked rice and broccoli florets in an oven safe dish, measuring 8x12, or similar. Then pour the cheese sauce over the rice and broccoli, and mix well to evenly coat and distribute.
  • Bake for 20-25 minutes, mixing at the halfway point. Add a touch more milk if your cheese sauce gets too thick.
  • Optional but recommended: Broil your casserole for 2-3 minutes to brown the top.