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Broccoli Cheddar Rice

Easy, pantry-friendly recipe that the whole family will love.
Prep Time 1 hr
Cook Time 45 mins
Course dinner
Cuisine American


  • 1 cup uncooked rice
  • 1/2 cup vegetable broth
  • 1/2 cup rice milk we strongly recommend using unsweetened rice milk for this recipe, other plant milks may give a sweeter taste that we don't particularly enjoy
  • 1 cup raw cashews make sure to soak these 1-2 hours before starting (see step 1)
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dehydrated celery powder
  • 1/2 tsp salt
  • 1/4 cup nutritional yeast
  • 1 tbsp olive oil
  • 1 heaping cup broccoli chopped small
  • 1/2 cup onion chopped small
  • 1/2 cup vegan cheddar cheese
  • dried parsley, optional for topping


  • Pour hot water over the cashews and let sit for at least 1-2 hours.
  • Cook the rice according to instructions on the packaging.
  • Blend the vegetable broth, rice milk, soaked cashews, garlic powder, onion powder, dehydrated celery powder, salt, and nutritional yeast in a high-speed blender.
  • Next, add olive to a large nonstick pan over medium-heat. Once the oil is hot, add the broccoli and onion. Let cook for about 5-7 minutes (until the broccoli is soft and onions are translucent), stirring periodically.
  • Continue by adding the blended cashew sauce and the vegan cheese to the broccoli/onions and mix together until well combined. Continue stirring until the cheese is melted.
  • Add in the cooked rice and mix well. Serve topped with dried parsley (if using) and enjoy (serves about 2-4 people, depending on if it's a main or side dish). Ps: if you want a little kick, drizzle a bit of sriracha on top, you won't be disappointed!
Keyword broccoli, cheese, delicious, dinner, entree, rice