I’ve been on a side kick lately.
Broccoli and cheese is one of my childhood favorites. I wasn’t a fan of many vegetables (oh how times have changed), however I LOVED broccoli and cheese. My dad was usually the one to make my sister and I a box of frozen broccoli and cheese when my mom wasn’t around. We always thought it was a real treat to eat our vegetables on those occasions 🙂
Fast forward to now and I still love broccoli and cheese. I just won’t go near the pre-packaged frozen kind, or the kind smothered in heaps of butter and cheese. But don’t worry, my solution tastes just as good as the original, if not better!
I shared my recipe for dairy-free and vegan cheese sauce this past winter, made of butternut squash and cashews. You’d never believe it wasn’t a fatty, dairy laden sauce if you didn’t know what it in it. That vegan cheese sauce is the secret to my grown-up version of broccoli and cheese. Simply cook broccoli, then add the sauce. Yesterday I was using the broccoli and cheese as a dip for a new pumpkin and red lentil focaccia recipe I made. YUM!
Actually, I was on a culinary roll yesterday and I have some pretty sweet recipes in store to share with you the next few weeks. In the meantime, stay calm and eat cheesy broccoli.
Vegan Broccoli and Butternut Cheese
4 cups broccoli florets, rinsed
1 cup liquid gold sauce
Bring 4-5 inches of water to a boil, then add the broccoli to the pot. Cook the broccoli for 3-5 minutes, or until tender. Strain the broccoli, making sure to shake out as much water as possible. Run a dish towel around the inside of the pot to absorb any water left-over to avoid having a watery final product. Add the broccoli back into the pot and pour the cheese sauce on top. Mix well and serve warm.