Broccoli Divan With “Cheeze” Sauce is the Perfect Vegan, Gluten-Free Side Dish

vegan gluten-free broccoli divan
Share some yum!
Print Friendly, PDF & Email

Note: The Happy Gluten-Free Vegan has recently done away with all Google ads. Instead we have created beneficial partnerships with upstanding companies that we believe bring value to our readers. Visiting our partners helps keep the Happy Gluten-Free Vegan free for everybody. 🙂

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.

SAUCE INGREDIENTS

The Happy Gluten-Free Vegan is thrilled to partner with No Cow,
the BEST vegan, gluten-free protein bars!

(Read about Anne's hospital stay)

no cow plant based protein bars  

 

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

OTHER INGREDIENTS

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

We interrupt this content for this brief announcement: PLEASE help keep the Happy Gluten-Free Vegan free with your donation of any amount:
Other Amount:

Get tested for gluten sensitivity at a fully-qualified lab near you,
no doctor visit required, for only $29 through the Happy Gluten-Free Vegan
partnership with HealthLabs!

INSTRUCTIONS

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.

We've partnered with PatchMD to help our readers
access the very best in vitamin and supplement patches!

Shop the best patches at PatchMD

 

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!

Print Friendly, PDF & Email
Get our instant download Happy Gluten-Free Vegan cookbook!
50 of our favorite recipes for only $7.99

Check it out here, or download it now!:

Sign up here for the Happy Gluten-Free Vegan's free recipes email!

Like this recipe? Show your appreciation for this free resource and help support us!

Other Amount:

Leave a Reply

Your email address will not be published. Required fields are marked *