More Recipes You'll Love
Broccoli with cheese sauce, dairy-free and genuinely convincing. Roasted broccoli gets crispy, charred edges in a screaming-hot oven, then takes a pour of velvety nutritional yeast sauce. It's the comfort-food side dish, reimagined paleo without losing an ounce of the fun.
Pro Tips
- Preheat the baking sheet along with the oven — the broccoli hitting a hot pan is what gives it those crispy, browned edges.
- Don't crowd the pan; use two baking sheets if you must. Crowded broccoli steams instead of roasts and the whole dish suffers.
- Whisk the sauce completely smooth before heating — coconut milk, broth, nutritional yeast and starch need to be lump-free before the simmer thickens them in 2-3 minutes.
- Don't skip the nutritional yeast. It's a deactivated yeast with a nutty, savory, cheesy flavor, and it's the entire reason the sauce tastes like cheese.
- Use full-fat coconut milk from a can, well-shaken — the carton kind will never give you a creamy sauce. Thin with hot water or broth a tablespoon at a time if needed.
Frequently Asked Questions
What is nutritional yeast?
A deactivated yeast with a naturally nutty, cheesy flavor — the essential ingredient in any convincing dairy-free cheese sauce. Most health food stores carry it.
Can I use light coconut milk?
For the creamiest sauce, stick with full-fat canned coconut milk. Lighter versions thin out and never get properly velvety.
What else can I put the sauce on?
Roasted cauliflower, steamed asparagus or zucchini noodles are all excellent. For a loaded version, top the finished dish with crumbled crispy bacon or prosciutto.
Why roast instead of steam the broccoli?
Roasting at 450 degrees brings out the broccoli's natural sweetness and gives it tender-crisp texture — the perfect partner for the rich sauce.
Recipe Card
Ingredients
Method
- Cooking Time: 20 minutes
- 1.
- Roast the Broccoli: Place a large, rimmed baking sheet on the lower-middle rack of your oven and preheat to 450°F (230°C).
- Preheating the pan helps the broccoli to char nicely.
- In a large bowl, toss the broccoli florets with the oil, ½ teaspoon of salt, and ¼ teaspoon of pepper until evenly coated. Carefully remove the hot baking sheet from the oven.
- Spread the broccoli in a single, even layer.
- Roast for 15-20 minutes, flipping the broccoli halfway through, until the edges are crispy and browned and the stems are tender-crisp.
- 2. Make the "Cheese" Sauce: While the broccoli is roasting, prepare the sauce.
- In a small saucepan, whisk together the coconut milk, chicken broth, nutritional yeast, arrowroot starch, Dijon mustard, garlic powder, onion powder, and cayenne pepper until no lumps remain.
- Place the saucepan over medium-low heat.
- Bring the mixture to a gentle simmer, whisking constantly.
- Continue to whisk as the sauce cooks and thickens, which should take about 2-3 minutes.
- Once thickened, remove it from the heat. If the sauce is thicker than you'd like, whisk in hot water or more broth, one tablespoon at a time, until it reaches your desired consistency.
- Taste and season with additional salt if needed.
- 3.
- Combine and Serve: Transfer the hot roasted broccoli to a serving platter or bowl.
- Pour the creamy "cheese" sauce generously over the top.
- Serve immediately. Chef's Notes & Tips
- Why Nutritional Yeast?
- Do not skip this ingredient! It is a deactivated yeast with a nutty, savory, and cheesy flavor that is essential for creating a convincing dairy-free cheese sauce. It can be found in most health food stores or online.
- Sauce Texture: For the creamiest result, use full-fat coconut milk from a can, not from a carton.
- Get a Good Roast: Don't overcrowd the pan with broccoli. If necessary, use two baking sheets. Crowding will cause the broccoli to steam instead of roast.
- Variations: This sauce is also delicious served over roasted cauliflower, steamed asparagus, or spiralized zucchini noodles. For a "loaded" version, top the finished dish with crumbled, crispy bacon or prosciutto.
