Description
This simple dish dish is healthy comfort food at its finest.
Ingredients
To Make the Crispy Cheese Roasted Broccoli
- 4 cups (approx. 400 g) broccoli florets
- 2 tsp olive oil
- 2 tbsp nutritional yeast
- optional extra flavourings: pinch each of sea salt, black pepper and red pepper flakes
To Make the Vegan Cheese Sauce
- 2 cups (270 g), peeled and diced yukon gold potato, or any other yellow potato
- 1 cup (140 g), peeled and chopped carrot
- 1/2 cup water (plus more to reach desired consistency)
- 1/4 cup almond milk (or more water if you don’t have any milk on hand)
- 1/2 cup (45 g) nutritional yeast
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp soy sauce or gluten-free tamari
- 1 tbsp fresh lemon juice
- sea salt, to taste
Instructions
To Make the Crispy Cheesy Roasted Broccoli
- Add the broccoli florets, nutritional yeast, sea salt, black pepper and oil to a bowl and mix well.
- Spread evenly in one layer on a parchment paper or silicone mat lined baking sheet.
- Roast for 20-35 minutes until tender and browned. I know that’s a long time window but it’s pretty flexible, I like it really well done so I usually let it go close to 40 minutes. Take a look after 20, give it a flip then keep checking it every 5-10 minutes.
To Make the Vegan Cheese Sauce
- Boil the diced carrot and potato in a pot until very soft. Drain then add to a blender with the rest of the ingredients.
- Blend until smooth and creamy, adding a bit more water if needed to reach desired thickness.
- Spoon over the finished broccoli and enjoy! It can also be used over fries, as a dip for veggies or chips, on pizza, for mac and cheese and just about anything else you can think of.
- Extra cheese sauce can be stored in the fridge for up to 5 days.
Notes
Nutrition facts are for cheese sauce only.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 47
- Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 2 g
- Protein: 1.2 g
Keywords: vegan cheese sauce, potato cheese sauce