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Vegan Cheesy Brussels Sprout Casserole (Gluten Free)

A Vegan Cheesy Brussels Sprout Casserole is the perfect side dish for a family gathering or a holiday. I just recently made it to accompany my Herb Roasted Chicken and it went perfect with it.

Brussel Sprouts are a dish that my husband and I enjoy a lot. The kids are not big fans, you know how that goes. I typically make just a regular roasted recipe, but I wanted something a little rich and creamy that would go perfect with a turkey, ham, prime rib, or even a whole roasted chicken.

Vegan Cheesy Brussels Sprout Casserole

Easy Vegan and Gluten Free Cheesy Brussels Sprout Casserole

My Uncle would bring a brussels side dish to the holidays. It was super creamy with onions, blue cheese, and bacon. I LOVED it, but its full of gluten and dairy, so of course I needed to make something that we could enjoy now.

This Vegan Cheesy Brussels Sprout Casserole is rich, with a creamy flavor and an amazing bread crumb topping. Without the bread crumbs this would be paleo. You can totally use almond meal in place of the bread crumbs if you need a vegan and paleo dish.

Easy Vegan and Paleo Cheesy Brussels Sprout Casserole

I plan in the future to make another dish similar to this that is less cheesy, but more creamy with some bacon in it, but first I wanted to do this Vegan Cheesy Brussels Sprout Casserole  to make it super easy to accomodate multiple food allergies including gluten, dairy, eggs, or vegetetarian. This is the perfect versatile dish you can serve with confidence that your guests will love.

How do I make this Vegan Cheesy Brussels Sprout Casserole egg free?

You will love how easy this is to make. First I start by washing and trimming the brussel sprouts. Then I steam them for 10 minutes.


While they are cooking I saute the onions and garlic in avocado oil. Spray a cooking dish with non-stick spray. Pour the brussels in the dish and then pour the onions and garlic on top.

In the same pan add the coconut cream and broth. Add the seasonings and nutritional yeast. Bring to a simmer. On low heat add tapioca starch and whisk in stirring constantly until it thickens about 4-6 minutes. Preheat the oven to 425ºF. Pour the cheesy mixture on top of the brussels.

Process Shots

In a bowl stir together the bread crumbs, salt, granulated garlic, and pepper. Pour the bread crumb mixture on top and bake for 25 minutes.

If you want a Paleo version of this dish simply swap out the breadcrumbs for almond meal (not almond flour).

That’s all there is to this cheesy brussels sprout casserole egg free! Make sure to snap a picture and share it with me if you make this dish using the hashtag #livingfreelyglutenfree. Enjoy!

Easy Vegan and Paleo Cheesy Brussels Sprout Casserole

4.89 from 9 votes

Vegan Cheesy Brussels Sprout Casserole

These Vegan Cheesy Brussels are gluten free and egg free. 

Course Side Dish
Cuisine American
Keyword Gluten Free Brussels Sprout Casserole, Vegan Brussels Sprout Casserole
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8
Calories 116 kcal


  • 1 ½ lbs. Brussel Sprouts
  • 2 TBSP. Avocado Oil
  • 2 TBSP. Chopped Garlic
  • ½ Onion Sliced

Cheesy Sauce

  • 1 Can Coconut Cream
  • ½ Cup Broth
  • ¼ Cup Nutritional Yeast
  • 1 TBSP. Tapioca Starch
  • ½ tsp. Thyme
  • ¼ tsp. Paprika
  • ½ tsp. Granulated Garlic
  • 1 tsp. Salt
  • ¼ tsp. Pepper
  • 1 tsp. Onion Powder
  • Dash Cayenne

Bread Crumb Topping

  • ½ Cup Bread Crumbs
  • 1 tsp. Salt
  • ½ tsp. Granulated Garlic
  • ¼ tsp. Pepper


  1. Wash and trim brussels and steam them for 10 minutes.
  2. Pour into a baking dish that has been sprayed with non stick spray.
  3. Preheat oven to 425ºF.

  4. Saute onions and garlic in avocado oil for about 6 minutes.

  5. Pour the onions and garlic on top of the brussels.
  6. In the same pan on low heat add the coconut cream and broth, add the nutritional yeast, thyme, paprika, granulated garlic, salt, pepper, onion powder and dash of cayenne.
  7. Whisk in the tapioca starch and stir constantly until it begins to slightly thicken (about 4-6 minutes).
  8. Pour the cheesy sauce on top of the brussels and onions.
  9. In a bowl mix together the bread crumbs, salt, granulated garlic, and pepper.
  10. Sprinkle the bread crumbs on top and bake for 25 minutes. Enjoy!
Nutrition Facts
Vegan Cheesy Brussels Sprout Casserole
Amount Per Serving
Calories 116 Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 608mg26%
Potassium 387mg11%
Carbohydrates 16g5%
Fiber 4g17%
Sugar 2g2%
Protein 4g8%
Vitamin A 765IU15%
Vitamin C 73.4mg89%
Calcium 52mg5%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.

Need more side dishes like this cheesy brussels sprout casserole egg free? I’ve got you covered…


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Recipe Rating


  1. Jerri Crandell says:

    5 stars
    So easy and delicious

    1. livingfreelygf says:

      A definite must have.

  2. Should the coconut cream have been coconut milk? We used coconut cream and found it to be a surprisingly sweet dish with almost a cinnamon taste. I noticed when you click on coconut cream it redirects to a link for coconut milk.

    1. livingfreelygf says:

      I use coconut cream in this dish, but I have never had a sweet or cinnamon taste from it. What brand did you purchase? I typically just use the Trader Joes brand of organic coconut cream. The cream helps it set up. I imagine you could use a full fat coconut milk, but it might be a little bit runny.

  3. 5 stars
    This was like a warm hug in a bowl. I didn’t have tapioca starch but i had some vegan mozzarella on hand so I did the coconut cream and broth mix as directed + daiya cheese. It was a little sweet from the coconut milk but salt helps bring out the other flavors. I also added soy curls cooked in a tiny bit of miso and garlic powder. Totally making this again. My toddler and husband loved it!

    1. livingfreelygf says:

      Thank you Megan! I am so glad your family was able to enjoy this comforting dish! All of your add ins sound fabulous. You could also use corn or arrowroot starch next time if you have some on hand.

  4. 5 stars
    Made this last night and it was excellent! Followed the recipe exactly (well… almost) and it turned out to be a delicious dinner. I subbed Arrowroot for Tapioca and Coconut Milk for Coconut Cream. Topped it all off with a layer of dehydrated fried onions for the last 10 minutes of baking time. Yum! Glad I found this recipe – many thanks for sharing!