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This is feeding: 8 people
Ingredients
- 1 large Russet Potato peeled and diced, about 1 1/2 cups after dicing
- 1 White Onion diced and divided in half
- 2 cloves Garlic
- 1/2 cup Raw Cashews Soaked in water for atleast 30 mins. Drain before use.
- 1/4 cup Unsweetened Plant Milk
- 1/4 cup Nutritional Yeast Flakes
- 1 tbsp Fresh Lemon Juice
- 1 tsp Kosher Salt or to taste
- 1/4 tsp Turmeric
- 1/4 tsp Paprika
- 1/4 tsp Mustard Powder
- 8 cups Broccoli Florets
- 1/4 cup Vegan Parmesan
Instructions
- Preheat the oven to 350°F and lightly grease an 8 inch baking dish with avocado oil.
- Bring several cups of water to boil in a small saucepan. Place chopped potato and half of the diced onion in the boiling water and cook for about 15 minutes, or until vegetables are tender and soft enough to blend.
- When the potatoes and onions are soft, use a slotted spoon to remove them from cooking water, and place them in your blender.
- Add ¾ cup of that cooking water to your blender, along with the garlic cloves, soaked cashews, dairy-free milk of choice, nutritional yeast, lemon juice, salt, turmeric, paprika, and mustard powder. Blend until smooth.
- Combine the broccoli florets and the rest of the diced onion in a large mixing bowl and pour sauce over the broccoli. Stir to coat the broccoli and onion in the sauce.
- Transfer to a greased baking dish, sprinkle with the vegan parmesan, and bake for 30 minutes or until the top is golden brown.
- Serve hot from the oven. Store any leftovers in an airtight container in the fridge for up to 5 days.