Roasted Broccoli with Creamy Basil Dressing

• Vegan
• Gluten free

• Produce

  • 2 tbsp Basil, fresh
  • 1 large head Broccoli
  • 1/4 tsp Onion powder
  • 1 tsp Powdered garlic

• Refrigerated

  • 1/2 cup Non-dairy milk

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/2 tsp Cayenne
  • 1 tbsp Nutritional yeast
  • 2/3 tsp Salt

• Oils & Vinegars

  • 2 tsp Oil
  • 2 tsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/2 cup Cashews

Found on veganricha.com

Description

Ingredients

• 1 large head of broccoli
• 2 tsp oil
• ⅓ to ½ tsp salt
• ½ tsp cayenne or to taste
• ½ tsp garlic powder
• ½ cup cashews, soaked for half an hour if needed
• ½ cup or more non dairy milk
• 2 tbsp fresh basil, or a small handful
• 1 tbsp or more nutritional yeast
• ½ tsp garlic powder
• ¼ tsp onion powder
• 2 tsp extra virgin olive oil
• ¼ tsp black pepper
• ⅓ to ½ tsp salt

Directions

• Preheat the oven to 400 degrees F. Chop up the broccoli into small florets. Add to a bowl. Add the oil and spices and mix and toss well. Spread on a baking sheet. Bake at 400 degrees F for 20 to 30 minutes (depending on the size of the florets). Turn the sheet around after 20 mins.
• Make the creamy dressing:: Blend the cashews with non dairy milk, basil and spices. taste and adjust salt, nutritional yeast and spice. Add more non dairy milk if needed. Add lemon juice or a pinch of sugar to adjust the taste if needed.
• Drizzle over roasted broccoli. Garnish with red pepper flakes and serve.