Welcome to another Sassy Sides recipe where I make a side dish that is elevated, delicious, and a 'lil sassy ;). This Roasted Broccoli Over a Cashew Dip has the perfect crunch and creaminess to balance the roasted broccoli and nutty almonds on top.
A Dip at the Base: No Cashew Soak Time Required!
I love adding dips to the base of my veggies to elevate them and make them the star of the meal! Not only does this cashew dip add creaminess, it adds a richness and is the perfect base to this dish!
For a lot of cashew based sauces/dips, the recipes require you to soak the cashews to make them softer and the sauce creamier. However, I usually forget to do that beforehand and have started experimenting with adding boiling water to the blender with raw cashews. The result: an equally creamy sauce- no soak time required!
For this sauce, all you need to do is blend all of the ingredients together. It requires:
- Raw cashews
- Boiling water
- Olive oil (good quality- I like Graza)
- Maple syrup
- Lemon
- Cumin
- Garlic powder
- Salt and pepper
Roasted Broccoli & Toppings
I love roasting broccoli because it's quite easy! All you need to do is cut your head of broccoli (or even just grab a bag of precut broccoli from the store- no one will know), toss it with your seasonings, maple syrup, and avocado oil then stick it in the oven. It only takes 15-20 minutes at 400F.
To complete this dish, top with chopped almonds, sea salt flakes, and some EVOO!
Roasted Broccoli over a Cashew Dip
Ingredients
Broccoli
- 1 head of broccoli
- 2 tablespoon avocado oil
- 1 teaspoon garlic powder
- ¾ teaspoon paprika
- 1 teaspoon oregano
- 1 tablespoon maple syrup
- ½ teaspoon salt or more
Cashew Dip
- 1 cup raw cashews
- 5 tablespoon boiling water
- 3 tablespoon olive oil
- 1 teaspoon maple syrup
- ¼ lemon juiced
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- salt and pepper to taste
To Top
- Flakey sea salt
- Good quality olive oil
- Chopped roasted almonds
Instructions
- Preheat your oven to 400F and cut your broccoli into florets (spray with avocado oil).
- Toss your broccoli with the avocado oil, maple syrup, and seasonings then place on the baking sheet. Bake for 15-20 minutes.
- Meanwhile, whip up your cashew dip by combining all ingredients in a blender until smooth.
- Spread your cashew dip below then add your roasted broccoli on top and garnish with sea salt, olive oil, and chopped roasted almonds
- Enjoy! Can be stored in the fridge for up to 4 days (recommend keeping the dip separate from the toppings. Store the almonds at room temperature).
I hope you enjoyed this recipe. Don't forget to rate and review below! And if you're looking for another sassy side, check out my cauliflower hummus.
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