Crispy Broccoli with 'Cheesy' Jalapeño Sauce
Recipe type: Appetizer, Vegetarian, Vegan, Gluten-free
Prep Time: 
Cook time: 
Total time: 
Serves: 4
This is one of my favorite things to make because it surprises people. It's basically a lot of roasted broccoli with a good sauce that happens to be vegan but tastes anything but. It's unassuming and I love that it wows. The key is in getting your broccoli crispy and finishing with the lime.
  • 2 crowns of broccoli with stems if possible
  • Olive oil
  • Sea salt and fresh cracked pepper
  • ½ cup of cashews, soaked overnight or in boiling water for 30 minutes
  • 1 heaping tablespoon of nutritional yeast
  • 1-2 cloves of garlic
  • 2 pickles jalapeños
  • ¼ teaspoon kosher salt
  • Juice of half a lemon
  • Juice of one lime
  1. Preheat your oven 425˙F. Line a baking sheet with aluminum foil and set aside.
  2. Chop your broccoli heads into fairly uniform pieces, creating a flat side whenever possible as opposed breaking off individual florets. Chop your stems into chunks similar in size to the florets. Place on your prepared baking sheet and drizzle with a healthy glug of oil, season with salt and pepper and toss with your hands to coat. Don't skimp on the oil here, it's important to developing crisp broccoli. Spread broccoli heads and stems into an even layer on your baking sheet. If it is crowded prep a second baking sheet. Crowding leads to steaming and we want crisp broccoli.
  3. Bake for 25-30 minutes or until the broccoli has begun to char. Do not stir. You want to encourage browning on one side.
  4. Meanwhile make your spicy cashew 'cheese' sauce. Place all remaining ingredients, except for the lime juice into a high speed blender with a scant quarter cup of boiling water. Blend on high, adding more water by the tablespoon full until desired consistency is reached. I strive for a fairly thick sauce that isn't quite pourable. Taste and adjust salt, lemon and nutritional yeast to preference.
  5. Once your broccoli is done serve alongside 'cheese' sauce on a serving platter. Finish with the lime juice. Serve warm or at room temperature.
You'll likely have some cashew cheese sauce left, which is really not so terrible. It is excellent as a topping for tacos, other vegetables, on nachos, basically anywhere you like spicy cheese sauce.
Recipe by Sentimental Living at