Cheesy vegan broccoli rice with a cheese sauce made from vegetables! Nut free, gluten free, and SO delicious!

If you’re looking for some vegan (and gluten free) comfort food, then look no further! This cheesy vegan broccoli rice is the recipe you absolutely need!

100% one of our new favorite side dishes! This diary free cheesy rice is packed with flavor, bite sized broccoli for some added veggies, and it is so satisfying. Who doesn’t love the classic broccoli and cheese combo!?

This cheesy broccoli rice is about to be a new staple to go with any protein or veggies you’re serving, or as a delicious side dish to bring to a dinner or gathering. It’s a crowd pleasing, nourishing, and addicting recipe. Trust me!

Gluten Free and Nut FreeCheesy Vegan Rice with Broccoli in a blue and white glass dish with spoon and bowl of the vegan cheesy broccoli rice recipe.

This dish really combines all of the best things, in a healthy and vegan way! It’s “cheesy”, cozy, comfort food with lots of nutrients packed in. You have your broccoli as a veggie of course, but you also get some carrots and potatoes in the sauce! Plus some B vitamins and protein from the nutritional yeast in the cheese sauce, and satisfying factor of the rice. Needless to say, this side healthier dish is heaven.

It’s not only gluten free and dairy free, but it’s incredibly easy to make. You will be SHOCKED by how good this vegan cheese sauce is! It’s thick and creamy, super smooth, and full of flavor. I could basically eat it on anything. Huge bonus: you will probably have some left over to eat with chips and dip, on veggies, tacos, you name it. You can really make this cheese sauce any time you need a perfect vegan cheese!

A Pot of Cheesy Vegan Rice with Broccoli

I mean…just look at the epic cheesy sauce!! I cannot get enough of it. It really brings your average rice and veggies to the next level. I am so obsessed with this recipe!

If you love this recipe, then you should also try:

Always plenty of comforting and nourishing plant-based options on the blog! And, as always, I encourage you to make recipes your own! You can add a vegan protein to these recipes, or chicken if you aren’t vegan but want to incorporate some more plant based dishes into your diet! Have fun in the kitchen and always experiment with new things. Always do what works best fro YOU! 🙂

I cannot wait for you all to try this cheesy vegan broccoli rice. It is truly so dreamy! Let me know if you give this one a try! Enjoy! xo

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Vegan Cheese Broccoli Rice

  • Author: Mia Zarlengo
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 46 servings 1x
  • Category: Lunch, Dinner, Sides


Cheesy vegan broccoli rice with a nut free and gluten free cheese sauce made with vegetables!



For the Cheese Sauce

  • 2 medium russet potatoes (about 1 lb), peeled and cubed
  • 2 large carrots, peeled and roughly chopped (if carrots are on the smaller side, use 3)
  • 1 cup unsweetened and 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, for a subtly smokey flavor)
  • 1/4 tsp turmeric (optional, for color)
  • 1 + 1/2 tsp sea salt
  • Black pepper, to taste

For the broccoli and rice

  • 2 cups cooked white or brown rice (measure after cooking)
  • 1 tbsp olive oil
  • 3 cups broccoli, cut into small florets (about 10 oz)
  • 1/2 cup white onion, finely diced
  • Salt and pepper, to taste


  1. Start by making the cheese sauce. In a large pot, cover potatoes and carrots with water by 1 inch and bring to a boil. Boil for 10-12 minutes until veggies are fork tender. Remove veggies from water with a slotted spoon and blend with all other cheese sauce ingredients until super smooth. Set aside. 
  2. Meanwhile, start cooking your rice according to directions on packaging. You will need 2 cups of COOKED rice. 
  3. While your rice is cooking, sauté your broccoli and onion in a large pan with the olive oil and season with salt and pepper on medium heat until bright and soft, about 7-9 minutes. Turn off heat.
  4. When the rice is cooked and your cheese sauce is made, add the rice to the broccoli and onion, then pour in some cheese sauce. Stir together to combine, adding more cheese sauce as needed. Gently heat on low if needed before serving. Leftover cheese sauce can be kept in the refrigerator for up to 7 days. 


*I do NOT recommend subbing coconut aminos here, as it will give a sweeter taste. The soy sauce also adds a salty umami flavor to the cheese sauce that’s essential!

Appetizers + Sides, Dairy Free, Gluten Free, Lunch + Dinner, Recipes, Vegan


Jul 14, 2021

Vegan Cheesy Broccoli Rice

Did you make this recipe? Be sure to tag @gatherednutrition on INstagram so I can see what you made! Leaving a rating and review on the site is a huge help too!

  1. Joanie says:

    This is sooo good!!! Tastes exactly like broccoli cheese rice, without the dairy. I added chicken and it was delicious.

  2. Jessie says:

    even for a non vegan this dish was a winner! The consistency of the cheese sauce is spot on and I love the hidden veggie. it made a ton of sauce so I will have leftover- I am curious how it freezes! Thanks Mia!

    • Mia Zarlengo says:

      Thank you so much Jessie! I haven’t tried freezing it yet, but I think it would freeze just fine! xo

  3. Susana says:

    I loved it! Added my own touch with some cayenne pepper for spicyness but it was great!
    I wanted to ask you how many calories does the dish have ?
    Thank you!

  4. Emily C says:

    Amazing! However, not sure I see the coco aminos until after I made it. How much should we put in? Love your recipes and going to freeze it. Any other ideas on how to use the sauce? Cheers!

  5. Tom Tio says:

    My GF made this for us and I like it. Hits that sweet spot of healthy, tasty and filling which is hard to find I feel in lot of plant based meals. I’m big on cheese and this does the trick. Put it in a bowl with some diced up chicken and it’s a solid meal prep item. My only question is what the calorie/nutrition is for the servings?

  6. Madeline Donofrio says:

    SO good for vegans and non-vegans 🙂 i did have a lot of leftover cheese sauce, any recommendations of what else I could use for?

  7. Kaitlin says:

    My husband requests this weekly and typically hates vegan cheeses. The recipe makes so much extra cheese sauce too, so we either freeze the leftover sauce to have on hand for an easy weeknight dinner, or use it for nachos/chip dip.

  8. Morgan says:

    Love this recipe! Made it for my fiancé and he loved it too. Perfect mix of healthy comfort food. Keep the vegan recipes coming!

  9. Britta Checketts says:

    This is one of my fav meals! My husband loves meat so this is my “special treat” dinner for whenever he’s out of town LOL. Love your blog and insta 🙂

  10. Cassie says:

    I don’t eat grains so I subbed the rice with Banza’s chickpea rice – so so good! Thank you for a delicious recipe 😊

  11. Carolyn says:

    No listing in ingredients of coconnut aminos?

    How much?
    I thought this was perfect until I saw this!

    I also am diabetic and saw no nutrititional lists for this receipe.

    • Mia Swinehart says:

      Hi Carolyn,
      This recipe calls for Tamari (gluten free soy sauce), not coconut aminos! I also do not include calories or macros on any of my recipes because I choose not to focus on that for my recipes. If needed, any recipe can be added to an app like my fitness pal!

  12. teo says:

    what a delicious, hearty and warming mea!! i added some parmesan cheese on top (i’m vegetarian). Thank you for providing wholesome recipes<3

  13. Cindy says:

    Wow, that was so delicious! It was so easy to make, too! I like that the cheese sauce was made with veggies for the base instead of cashews. It’s just healthier. I will be making this recipe often. Thank you for sharing.

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Simple. Attainable. Gathered Nutrition.