I love all things broccoli cheddar from soup, casseroles, to gnocchi and this Creamy Broccoli Cheddar Orzo is no different! This is perfect for meal prep or when you’re craving a cozy meal.

Here’s everything you will need to make the Creamy Broccoli Cheddar Orzo:

Vegan butter - my go-to brands are Miyokos, Vio Life, or Earth Balance
Yellow onion
Shallot - optional but adds additional flavor
Garlic cloves or minced garlic
Medium-sized carrot or pre-shredded carrot
Dried orzo
Better Than Bouillon vegetable base
Salt and black pepper
Garlic powder
Onion powder
Paprika
Dried herbs
Water or vegetable broth
Dairy-free half & half - I recommend using Forager’s half & half but feel free to use what you can find at the store or have on hand
Broccoli
Nutritional yeast - this will add to the cheese-like flavor of this dish but is optional. It also adds a bit of vitamin B12 to the meal as well
Vegan cheddar cheese shreds - my go-to brands are Miyokos or Follow Your Heart

Step 1: Prepare the produce by dicing the onions, roughly chopping the shallot and broccoli, shredding the carrots, and mincing the garlic

Step 2: Cook the onions and shallot until fragrant and then add the garlic

Step 3: Add in the shredding carrots and seasonings

Step 4: Add in the orzo, Better Than Bouillon vegetable base, and water. Stir and bring to a simmer

Step 5: Add the dairy-free half & half, broccoli, and nutritional yeast

Step 6: Cover and let cook for 10 additional minutes

Step 7: Remove from heat and stir in the dairy-free cheese. Enjoy warm!

If you give this recipe a try and be sure to let me know your thoughts by leaving a comment or tagging me on social media or leaving a review below!

This makes roughly 3-4 servings depending on you decide to portion it out!

Ingredients:

2 tbsp vegan butter

1/2 cup onions, diced

1/2 large shallot, roughly chopped

4 garlic cloves, minced

1 cup carrots, shredded

6 oz dried orzo

2 tbsp Better Than Bouillon vegetable base

2 tsp salt (or to taste)

1/2 tsp black pepper

2 tsp garlic powder

2 tsp onion powder

1/2 tsp paprika

1 tsp dried herbs

2 1/2 cups water or vegetable broth

1 1/2 cups dairy-free half & half (option to add more for a thinner consistency)

2 1/2 cups broccoli, roughly chopped (option to add more for a thinner consistency)

2 tbsp nutritional yeast

1 cup vegan cheddar cheese, shredded

Instructions:

In a large skillet, melt the vegan butter over medium heat. Add the diced onions and chopped shallot, Sauté for about 2-3 minutes, until softened and fragrant.

Add the minced garlic and cook for another 1-2 minutes, being careful not to burn it.

Stir in the shredded carrots and season with salt, black pepper, garlic powder, onion powder, paprika, and dried herbs. Cook for 1-2 minutes

Add in the dried orzo and Better Than Bouillon vegetable base. Pour in water or vegetable broth. Stir well and taste the liquid; adjust seasonings if needed

Cover and let simmer for 5-7 minutes, stirring occasionally to prevent sticking.

Remove the lid and stir in the dairy free half & half, chopped broccoli, and nutritional yeast.

Cover and cook for an additional 10 minutes, stirring occasionally. Add more liquid if you prefer a thinner consistency.

Remove from the heat and stir in the shredded vegan cheese until melted and well combined.

Serve the creamy broccoli and cheddar orzo hot and with a sprinkle of extra vegan cheese if desired