Step 1

Preheat the oven to 356 ºF (180 ºC).

Step 2

Peel the potatoes and chop them into bite-sized cubes. Wash the broccoli, separate the florets and chop them into small pieces.

Step 3

In a large pot, mix the dairy-free cooking cream with the herbs, paprika powder, garlic and a little salt and bell pepper and bring to a boil. Add the potatoes and broccoli, mix everything well and cook for 2 minutes with the lid on. Then transfer to a baking dish.

Step 4

Melt the vegan butter in a saucepan over medium heat. Whisk in the flour and sauté for a few seconds, stirring. Once the mixture turns lightly golden, pour in vegetable broth and stir in the nutritional yeast flakes. Bring to a boil and simmer, stirring, until slightly thickened, about 2 minutes. Season to taste with salt and pepper.

Step 5

Pour the sauce evenly over the potatoes and broccoli and toss to coat. Bake the casserole for 30 minutes, then sprinkle with vegan cheese if desired and bake for another 15 minutes until the cheese is melted and the potatoes are tender.

Step 6

Enjoy!