Easy Cheesy Broccoli "Nachos"
Prep time
Cook time
Total time
This recipe creates a very mild cheesy sauce that is meant as a backdrop; use the salsa to spice up the flavor to your tastes.
Author: Alisa Fleming
Serves: 2 to 3 servings
Ingredients
- 12 ounces broccoli florets
- ½ cup cold water
- 2 tablespoons nutritional yeast
- 2 tablespoons non-GMO cornstarch or potato starch
- ¼ teaspoon + ⅛ teaspoon salt, divided
- ¼ teaspoon dry mustard powder
- ¼ teaspoon smoked or regular paprika
- Dash cayenne
- 1 tablespoon dairy-free buttery spread (see post above for options)
- 2 tablespoons Silk Unsweetened Coconut Milk Beverage, plus additional as needed
- ½ teaspoon fresh-squeezed lemon juice, or to taste
- Salsa (mild, medium or hot - your choice)
- Sliced or chopped olives
Instructions
- Steam the broccoli until crisp-tender, about 6 to 7 minutes.
- Place the water, nutritional yeast, starch, /4 teaspoon salt, mustard, paprika and cayenne in your blender, and blend on high 30 seconds, or until smooth.
- Melt the margarine in a skillet or saucepan over medium-low heat. Stir in the mixture from your blender and continue to whisk as it cooks and thickens, about 3 to 5 minutes. When thick, whisk in the milk beverage and lemon juice, to taste, until smooth. Whisk in the remaining ⅛ teaspoon salt or salt to taste. If it threatens to clump at all, just whisk well, it will smooth out. If needed, whisk in a little more milk beverage. Note that it does set-up quickly, so you want to serve immediately.
- Optionally whisk salsa, to taste, into the cheesy sauce, or use it as a topping, as directed in the next step.
- Plate broccoli - I like to plate it all facing the same direction with stems tucked under for eating like nachos, if desired (keeps the cheesy sauce mostly off the stems). Drizzle with cheesy sauce and top with salsa (if not stirred into sauce), followed by a good sprinkling of olives.
Recipe by Go Dairy Free at https://www.godairyfree.org/news/cheesy-broccoli-nachos-dairy-free