Vegan Broccoli and Creamy Cashew Frittata Recipe

Frittatas are a classic, hearty dish loved for their versatility and ease. Whether you’re prepping a wholesome breakfast, a satisfying brunch, or a light dinner, this vegan broccoli and creamy cashew frittata has you covered. 

It’s a plant-based twist on the traditional frittata, using simple, nutritious ingredients to create a dish that’s flavorful, creamy, and completely dairy-free.

Not only is this recipe easy to follow, but it’s also a great way to incorporate more vegetables into your meals. 

With a custard-like base made from silken tofu and cashew cream, plus tender broccoli and fresh herbs, this frittata will quickly become a family favorite.

Let’s explore how to make this delicious vegan frittata from scratch!

Why This Vegan Frittata Is a Must-Try

This recipe isn’t just another vegan dish—it’s a game-changer for plant-based cooking. Here’s why you’ll love it:

• Creamy and Satisfying: The combination of silken tofu and cashew cream creates a rich, velvety texture similar to traditional egg-based frittatas.
• Packed with Nutrition: Broccoli brings fiber, vitamins, and antioxidants, while cashew cream and tofu provide protein and healthy fats.
• Customizable and Flexible: Got leftover veggies? Toss them in! This recipe is perfect for using up whatever’s in your fridge.
• Quick and Convenient: Ready in about 30 minutes, it’s an ideal choice for busy weekdays or last-minute meal prep.

Whether you’re vegan, trying to reduce dairy, or simply curious about plant-based cooking, this recipe is a delicious place to start.

Ingredients You’ll Need To Make A Broccoli Frittata At Home

Here’s what you’ll need to make this vegan broccoli frittata. These ingredients are simple, wholesome, and easy to find:

For the Frittata Base

• Silken tofu: 16 ounces (provides a creamy, egg-like texture)
• Cashew cream: ½ cup (blend soaked cashews with water until smooth)
• Chickpea flour: 2 tablespoons (adds structure and richness)
• Nutritional yeast: 2 tablespoons (for a cheesy, umami flavor)
• Salt: ½ teaspoon
• Black pepper: ½ teaspoon
• Turmeric: ¼ teaspoon (optional, for a golden color)

For the Filling

• Broccoli florets: 1 cup (steamed or blanched)
• Chives: 1 tablespoon, finely chopped (plus extra for garnish)
• Olive oil: 1 teaspoon (for greasing the skillet)

Optional Add-Ins

• Diced bell peppers, cherry tomatoes, spinach, or mushrooms for extra veggies.
• A pinch of smoked paprika or chili flakes for a subtle kick.

Step-by-Step Instructions For Making Our Vegan Creamy Broccoli Frittata

Step 1: Preheat Your Oven

Preheat your oven to 375°F (190°C). Lightly grease a 9-inch oven-safe skillet with olive oil to prevent sticking.

Step 2: Blend the Frittata Base

In a high-speed blender or food processor, combine the silken tofu, cashew cream, chickpea flour, nutritional yeast, turmeric, salt, and pepper. Blend until smooth. The mixture should have a creamy, custard-like consistency.

Step 3: Prepare the Broccoli

Steam or blanch the broccoli florets until they are tender but still bright green. Chop larger pieces into bite-sized portions to ensure even distribution in the frittata.

Step 4: Mix the Ingredients

Transfer the tofu mixture to a large mixing bowl. Gently fold in the cooked broccoli and chopped chives. Stir just enough to evenly combine the ingredients without breaking the broccoli too much.

Step 5: Cook the Frittata on the Stovetop

Pour the mixture into your prepared skillet and cook over medium heat for 5–7 minutes. This helps set the bottom of the frittata and ensures it holds its shape.

Step 6: Bake Until Set

Transfer the skillet to the preheated oven. Bake for 15–20 minutes, or until the frittata is firm and the top is lightly golden. You can test for doneness by inserting a toothpick into the center; it should come out clean.

Step 7: Garnish and Serve

Once the frittata is done, let it cool for about 5 minutes. Sprinkle with extra chopped chives for a pop of color and freshness. Slice into wedges and serve warm.

Serving Ideas for Your Vegan Frittata

This broccoli frittata is delicious on its own, but pairing it with the right sides makes it even more satisfying. Here are some ideas:

• Light and Fresh: Serve with a crisp green salad tossed in lemon vinaigrette.
• Hearty and Filling: Pair with roasted sweet potatoes, hash browns, or whole-grain toast.
• Brunch Favorites: Add fresh fruit, vegan yogurt, or a side of avocado for a full spread.

This dish is perfect for any meal of the day and works beautifully for meal prep or gatherings.

Storing and Reheating Leftovers

If you’re lucky enough to have leftovers, here’s how to store them:

1. Slice the frittata into individual portions for easy storage.
2. Transfer the slices to an airtight container.
3. Store in the refrigerator for up to 3 days.

To reheat, simply warm the slices in a skillet over low heat in the oven at 350°F (175°C), or in the microwave for 1–2 minutes.

Variations and Customizations

This recipe is endlessly adaptable! Here are some ideas to make it your own:

• Veggie-Packed: Add sautéed mushrooms, caramelized onions, or roasted cherry tomatoes for extra flavor.
• Cheesy Twist: Sprinkle vegan mozzarella or cheddar shreds on top before baking.
• Herbaceous Upgrade: Mix in fresh dill, parsley, or basil for a fragrant touch.

Final Thoughts

This vegan broccoli and creamy cashew frittata is a celebration of plant-based cooking. It’s creamy, flavorful, and packed with nutritious ingredients that make it a crowd-pleaser for any occasion. 

Whether you’re hosting a weekend brunch, preparing a quick dinner, or meal-prepping for the week, this frittata will deliver.

So, gather your ingredients, preheat your oven, and get ready to enjoy a wholesome, delicious meal that’s sure to impress!

Frequently Asked Questions