Creamy, rich, and full of umami, this easy broccoli dip is a great snack that sneaks in extra veggies without anyone being the wiser!
YIELD: About 4 cups
1 head broccoli, chopped into bite-sized pieces, including the stems
1 medium to large yellow or white onion, roughly chopped
3 heads, about 18-24 cloves, garlic, peeled
1/4 cup olive oil (plus additional for drizzling when serving)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red chile flakes
1 (10 ounce) package cashews, soaked overnight*
1/4 cup nutritional yeast
2 tablespoons white miso paste
2 tablespoons toasted sesame oil
*Normally I say use raw cashews, which you definitely can in this recipe, but I used roasted cashews in this recipe, because that was what is available to purchase at Tanaka Farms, and since I created this recipe for them, I focused on ingredients that can be bought in their Produce Market Stand.
Preheat oven to 425F.
In a mixing bowl, toss together chopped broccoli (including the stems!), roughly chopped onion, and whole garlic cloves with olive oil, salt, pepper, and chile flakes until evenly coated.
Arrange in a single layer on a rimmed baking sheet lined with parchment. Bake, uncovered for 20 minutes, or until broccoli tips are browned and beginning to char.
Remove from oven, and set aside to cool enough to handle.
Separate half of the broccoli florets, and set aside for later use.
Once cooled enough to handle, add remaining broccoli, onions, garlic, and all the juices from the pan into a blender.
Add in soaked cashews, nutritional yeast, sesame oil, and miso paste.
Blend until smooth and creamy. If needed, add water, a little bit at a time, to assist in blending.
Transfer the dip to a serving dish. Drizzle with additional olive oil. Serve with crusty bread, pita, tortilla chips, crackers, or crudite.
Enjoy!
1 head broccoli, chopped into bite-sized pieces, including the stems
1 medium to large yellow or white onion, roughly chopped
3 heads, about 18-24 cloves, garlic, peeled
1/4 cup olive oil (plus additional for drizzling when serving)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red chile flakes
1 (10 ounce) package cashews, soaked overnight*
1/4 cup nutritional yeast
2 tablespoons white miso paste
2 tablespoons toasted sesame oil
*Normally I say use raw cashews, which you definitely can in this recipe, but I used roasted cashews in this recipe, because that was what is available to purchase at Tanaka Farms, and since I created this recipe for them, I focused on ingredients that can be bought in their Produce Market Stand.
Preheat oven to 425F.
In a mixing bowl, toss together chopped broccoli (including the stems!), roughly chopped onion, and whole garlic cloves with olive oil, salt, pepper, and chile flakes until evenly coated.
Arrange in a single layer on a rimmed baking sheet lined with parchment. Bake, uncovered for 20 minutes, or until broccoli tips are browned and beginning to char.
Remove from oven, and set aside to cool enough to handle.
Separate half of the broccoli florets, and set aside for later use.
Once cooled enough to handle, add remaining broccoli, onions, garlic, and all the juices from the pan into a blender.
Add in soaked cashews, nutritional yeast, sesame oil, and miso paste.
Blend until smooth and creamy. If needed, add water, a little bit at a time, to assist in blending.
Transfer the dip to a serving dish. Drizzle with additional olive oil. Serve with crusty bread, pita, tortilla chips, crackers, or crudite.
Enjoy!
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