Low Carb Broccoli with Vegan Cheese Dip
How to Make It
Step
Recipe Steps steps 6 1 h 5 min
Step 1
Place the cashews in a pot and fill the pot with just enough water to submerge the cashews. Bring the pot to a boil on the stove, and boil the cashews for 15-20 minutes or until they’re soft enough to smash with a fork. Boil with the lid on to keep the water from evaporating too much.
Step 2
While the cashews are hot, transfer them and the water from the pot to a blender or food processor. Blend the cashews until you have a smooth cream. You can add 3-4 tablespoons of water to the blender (or however much you need) to bring the cream to the right consistency.
Step 3
Add garlic powder and nutritional yeast to the cashew cream and blend. Add more water if needed to bring the consistency to a cheese dip. Keep the cheese dip warm in the blender set to the side for now.
Step 4
While your cashews are boiling, prepare the broccoli by cutting it into small and medium-sized florets. Add the broccoli florets to a mixing bowl, and douse them with the olive oil. Toss the broccoli with the olive oil, salt, pepper, onion powder, garlic powder, and paprika.
Step 5
Turn on an oven to preheat to 375 F (190 C) and line a sheet tray with parchment paper. Arrange the broccoli on the tray, then roast the broccoli in your oven for about 30 minutes. You can flip the broccoli over or rotate the pieces after 20 minutes for even cooking.
Step 6
Serve the broccoli with the cheese dip warm for serving. The cheese dip can be quickly reheated on a stovetop if need be. Simply whisk the dip back together.
Ingredients
- Cashews – 4 oz
- Water – 3 tbsp
- Garlic powder – 0.13 tsp
- Nutritional Yeast – 2 tbsp
- Broccoli, raw – 8 oz
- Olive Oil – 3 tbsp
- Salt – 0.25 tsp
- Black pepper – 0.25 tsp
- Onion powder – 0.25 tsp
- Garlic powder – 0.13 tsp
- Paprika – 0.25 tsp