Cheesy vegan broccoli rice with a creamy cheese sauce made from vegetables. Nut free, gluten free, and incredibly tasty.
If you want a comforting vegan (and gluten-free) side, this cheesy vegan broccoli rice is a must-try. It’s simple to make, satisfying, and full of flavor.
This dairy-free cheesy rice is one of our favorite new side dishes. Bite-sized broccoli adds a fresh vegetable element while the creamy sauce brings that beloved broccoli-and-cheese comfort. It pairs well with proteins, extra vegetables, or can stand alone as a crowd-pleasing dish to bring to gatherings.
This recipe combines cozy, “cheesy” comfort with nourishing ingredients. The broccoli provides veggies while the sauce uses carrots and potatoes for body and creaminess. Nutritional yeast adds B vitamins, protein, and that cheesy flavor, and rice makes the dish hearty and filling. The result is a healthier take on a classic comfort side.
Beyond being gluten- and dairy-free, the cheese sauce is remarkably easy to prepare. It blends into a thick, smooth, and flavorful sauce that works on rice, roasted vegetables, tacos, chips, or as a dip. You’ll likely have leftovers — store the sauce in the refrigerator and use it for snacks or other meals throughout the week.
That creamy, golden sauce really elevates plain rice and vegetables. It’s flavorful, comforting, and addictive — great for everyday meals or meal prep.
If you enjoy this recipe, try other plant-based comforting dishes on the blog, and feel free to adapt any recipe to your preferences. Add a vegan protein or, if you aren’t strictly vegan, a bit of chicken for variety. Cooking should be enjoyable and personal — make these recipes work for you.
I can’t wait for you to try this cheesy vegan broccoli rice. It’s dreamy, nourishing, and so easy to make. Enjoy!
Vegan Cheese Broccoli Rice
- Author: Mia Zarlengo
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings
- Category: Lunch, Dinner, Sides
Description
Cheesy vegan broccoli rice featuring a nut-free, gluten-free vegetable-based cheese sauce. Perfect as a comforting side or a simple weeknight main.
Ingredients
For the Cheese Sauce
- 2 medium russet potatoes (about 1 lb), peeled and cubed
- 2 large carrots, peeled and roughly chopped (use 3 if small)
- 1 cup unsweetened, unflavored oat milk
- 1/2 cup nutritional yeast
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1/2 tbsp tamari (gluten-free soy sauce)
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp smoked paprika (optional)
- 1/4 tsp turmeric (optional, for color)
- 1 1/2 tsp sea salt, divided
- Black pepper, to taste
For the Broccoli and Rice
- 2 cups cooked white or brown rice (measured after cooking)
- 1 tbsp olive oil
- 3 cups broccoli florets (about 10 oz), cut small
- 1/2 cup white onion, finely diced
- Salt and pepper, to taste
Instructions
- Make the cheese sauce: In a large pot, cover the potatoes and carrots with water by about 1 inch. Bring to a boil and cook 10–12 minutes until fork-tender. Remove the vegetables with a slotted spoon and transfer to a blender. Add oat milk, nutritional yeast, olive oil, apple cider vinegar, tamari, onion and garlic powders, smoked paprika, turmeric, salt, and pepper. Blend until completely smooth. Set aside.
- Cook rice according to package directions so you have 2 cups cooked rice ready.
- While the rice cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Sauté the diced onion until translucent, then add the broccoli florets. Season with salt and pepper and cook until the broccoli is bright and tender, about 7–9 minutes. Remove from heat.
- Combine: Add the cooked rice to the pan with broccoli and onion, then stir in enough cheese sauce to coat evenly. Add more sauce to reach your preferred creaminess. Gently heat on low if needed. Leftover sauce stores in the refrigerator up to 7 days.
Notes
*I do not recommend substituting coconut aminos here; they are sweeter and change the flavor. The tamari/soy sauce contributes a salty, umami depth that’s important to the final taste.