Step 1

Preheat oven to 350F, and grease an 8x8 baking dish.

Step 2

First, prepare the cheesy sauce. In a small pot, combine the cubed carrot and potatoes, and cover with water. Add in the 1/2 bouillon cube.

Step 3

Heat over high until boiling, then lower to a simmer and cook until vegetables are soft and easily pierced with a fork (about 20 min).

Step 4

When vegetables are cooked through, transfer to a blender and add in all the rest of the sauce ingredients, including the cashew milk, olive oil, Dijon mustard, nutritional yeast, and all the spices.

Step 5

Blend until smooth and creamy, and set aside.

Step 6

Now, cook the rice. Bring a large pot of water to a boil and add in the rice and bouillon cube. Cook, stirring occasionally, until rice is mostly cooked but still has a little bite. Mine took about 15 minutes. Remember it will finish cooking in the oven! Drain rice when cooked through, and toss with a drizzle of olive oil and the rest of the salt, garlic powder, and onion powder.

Step 7

Finally, cook the broccoli. Bring a large pot of water to a boil, add a bit of salt, and toss in the broccoli. Cook for about 5 minutes, until tender but not mushy.

Step 8

Now, combine the cooked rice, broccoli, and cheese sauce. Pour mixture into the prepared baking dish, and top with the panko breadcrumbs.

Step 9

Cook broccoli cheese casserole for 30 minutes, then finish by broiling for a couple of minutes so the top is golden brown and crispy. Enjoy!