Preheat oven 400 degrees. Lightly spray or brush casserole dish
with oil and set aside.
Prepare cashew sauce, In a high-speed blender, place cashew or
almond and water and process until smooth. Add yeast flakes,
onion, corn starch, garlic and sea salt and process until creamy.
Set aside (recipe in index).
Heat a large heavy duty skillet with oil over medium high, saute
onion and garlic until soft. Add broccoli florets and cook for
about a minute.
Add rice and sauce, stirring until fully coated and thicken and
fully combined. Scoop broccoli rice casserole into the prepared
casserole dish, cover and bake for 35 minutes or until slightly
You can use frozen broccoli or prepackaged broccoli florets to
You can keep leftover rice in the freezer for up to 6 months, I
normally freezer 2-4 cup portions. For this dish, you just defrost
rice ahead of time.
For the sauce, you can use either cashew or blanch almond. To
blanch almond, bring water to boil in a medium saucepan over
medium heat. Add raw almonds to boiling water and cook for 1
minute. Drain immediately using a colander and rinse with cold
water. Using fingers and squeeze almonds to remove skin.
Discard skin and now your almonds are ready.