Pecan Free Dairy Free Cheesy Broccoli
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Learn more →Ingredients
4 servings
For the broccoli
- 1 lb broccoli florets (about 1 large head, cut into bite-sized pieces)
- ½ tsp salt
For the cheese sauce
- ¾ cup raw cashews
- 1 cup unsweetened dairy free milk
- ¼ cup nutritional yeast
- 1 tbsp olive oil
- 1 tbsp tapioca starch
- 1 tsp dijon mustard
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt, plus more to taste
- 1 tbsp lemon juice
- ¼ tsp black pepper, plus more to taste
Instructions
- 1
Bring a large pot of salted water to a boil over high heat. Add the broccoli florets and cook for 3–4 minutes, until bright green and just tender when pierced with a fork but still holding their shape. Drain in a colander and set aside.
- 2
While the water heats, place the cashews in the blender with the dairy free milk, nutritional yeast, tapioca starch, Dijon mustard, smoked paprika, garlic powder, onion powder, salt, lemon juice, and black pepper. Blend on high for 60–90 seconds until completely smooth with no visible cashew pieces.
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