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If you have kids (or a spouse!) who balk at the idea of eating broccoli, feed them this simple, but rich side dish and watch them change their minds. The “cheeze” sauce is made from cashews and fortified with nutritional yeast, so it’s packed with protein. And the flavor is divine, reminiscent of cheddar! Your guests will devour the entire pan, so you’d better double the recipe and make more than one.
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(Read about Anne's hospital stay)
1/4 cup raw, unsalted cashews
1/2 cup boiling water
1 tablespoon olive oil
1 medium red onion, diced
1 clove garlic, minced
1 tablespoon lemon juice
3/4 teaspoon tamari
1/8 teaspoon sea salt
1/8 teaspoon turmeric
1/4 cup nutritional (brewer’s) yeast
Vegan butter or margarine to grease pan
3 cups chopped broccoli florets
2 tablespoons almond meal
1 teaspoon olive oil
pinch of fresh ground pepper
Place the cashews in a blender or food processor. Boil the water and pour it over the cashews. Allow the cashews to steep in the hot water while you fry the chopped onion in a bit of olive oil. Fry them for about five minutes until the onions become translucent and slightly browned. Add the garlic and fry the entire mixture for 1-2 more minutes, then remove it from the heat.
Pour the onion/garlic mixture into your blender or food processor with the cashew/water mixture and add the lemon juice, tamari, nutritional yeast, turmeric, and sea salt. Blend everything until it’s smooth.
Boil some water in a large saucepan and add the broccoli florets. Boil tahem for 90 seconds and then drain the broccoli in a colander. Pour the broccoli into a pan filled with cold water to stop the cooking process. Then drain it again and let it cool.
Pour the olive oil, almond meal, and ground pepper into a small bowl and stir with a fork until they’re thoroughly combined.
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Pour the broccoli florets into a square baking pan and spread the “cheeze” mixture across the surface, making sure it is evenly distributed. Sprinkle the almond mixture liberally on the top of the mixture.
Bake at 375 degrees for about 20 minutes, until the top is browned and slightly bubbly. Serve with your favorite main dish and beverage.
This succulent side dish serves four guests with ease. If you have any left over (it’s doubtful), the remaining bits will keep well in your refrigerator for up to three days. You and your family will never look at broccoli in the same way again!
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