Creamy Cream-Less Broccoli Casserole

Ingredients:

4-5 cups broccoli florets, chopped
2 tablespoons coconut oil
1/2 yellow onion, sliced
2 garlic cloves, minced
1 cup cashews, soaked in water for about 30 minutes
3 tablespoons nutritional yeast
1 tablespoon lemon juice
1/8 teaspoon crushed red pepper flakes
1 cup water
1/2 teaspoon salt
1/4 cup brown crispy rice cereal, crushed

Directions:
1. Preheat oven to 350 degrees. Grease a medium baking dish with oil.

2. Place broccoli into a large bowl; set aside.

3. Heat 2 tablespoons coconut oil in a skillet over medium heat. Reduce heat to low, add onions and garlic, and sauté until softened and carmelized; about 10 minutes. Add onions to broccoli.

4. Drain cashews, add to blender with nutritional yeast, lemon juice, garlic, red pepper flakes, water, and salt. Blend. Pour sauce over broccoli and onions; stir to coat.

5. Evenly distribute broccoli in baking dish. Cover with parchment paper and seal with foil. Bake for 15-20 minutes. Remove parchment and foil, and sprinkle crispy rice on top. Bake an additional 5-10 minutes.

*vegan, gluten-free