Broccoli Quinoa Casserole

After soaking the cashews or pepitas, drain, rinse, and add to a blender or food processor.

Add remaining ingredients and blend until smooth and creamy. If using a high-speed blender, no soaking is necessary.

Preheat the oven to 350 degrees F.

Place a large pot of water on the stove to boil.

Pour hot water over quinoa in a bowl, just enough to cover.

Preheat a large non-stick skillet or cast iron pan over medium-high heat.

Add mushrooms and onions to the skillet and cook for 5-6 minutes, until mushrooms have released their liquid and onions are browned and soft.

Sprinkle flour evenly over mushrooms and onions and stir to coat.

Add non-dairy milk slowly and stir to combine. Reduce heat to medium, and cook for 4-5 minutes until mixture has thickened slightly. Turn off heat.

Cook broccoli in boiling water for 5-6 minutes. Drain and return the broccoli to the pot.

Drain quinoa and add to the pot with the broccoli, along with the cream of mushroom soup mixture and the vegan cream cheese. Stir to combine and season to taste with salt and pepper.

Pour mixture into a 9×13 casserole dish.

Mix Ritz cracker crumbs with oil or melted vegan butter, then spread over the top of the casserole in an even layer.

Bake casserole, uncovered, for 30 minutes on the middle rack.

Notes

Quick-soak method for raw cashews or pepitas: In a medium saucepan, add nuts or seeds along with enough water to cover. Bring to boil, then maintain a low boil for 15 minutes. Drain and rinse, and proceed with the recipe.