Creamy Hot Broccoli Dip
This hot broccoli dip recipe is the perfect appetizer for any occasion! Holidays, Sunday football, big family dinners, etc. It's also a great recipe to bring to potlucks!
Ingredients-
8 oz vegan cream cheese - OR 1 cup white beans, drained
1 cup cashews - soaked (see notes)
1 tbsp lemon juice
1 tbsp gluten free flour
4 tbsp nutritional yeast
1 tsp garlic powder
1 tsp onion powder
½ tsp paprika
salt - to taste
pinch of red pepper flakes - optional, for a kick
1 ¼ cup unsweetened non-dairy milk
1.5 cups fresh broccoli - cut into small pieces
Directions-
Pre-heat oven to 375F degrees.
Blend all of the ingredients, EXCEPT for the broccoli, in a blender until smooth and creamy.
Pour the blended mixture into a baking dish. Then, mix in the broccoli.
Top with your favorite vegan cheese if you want.
Bake for 20-25 minutes, until the dip is getting a little golden brown.
Serve hot with crackers, veggies, or toasted bread.
How to soak cashews-
Quick Microwave Method
In a large microwave-safe bowl, add the cashews and enough water to cover them by about a half-inch.
Microwave for 2 minutes. Let cashews sit in the hot water for about 20 minutes. Drain.
Quick Stovetop Method
Add cashews to a pot. Add enough water to cover them by a half-inch.
On medium heat, bring to a simmer.
Remove from the heat as soon as it comes to a simmer, cover with a lid, and let soak for 20 minutes. Drain.
Overnight Method
To a container, add the cashews and enough water to cover them by a half-inch. Cover.
Let sit in the fridge overnight. Drain.
