Creamy Hot Broccoli Dip

This creamy tasty dip is great for just about any occasion. Made with fresh cashew butter created in the NutraMilk for a subtle sweet & nutty cheesy flavor. Serve with crackers, toasts, vegetables, nachos, etc.

INGREDIENTS

For dip

• 1 cup white beans, drained OR 8 oz. vegan cream cheese
• 1/2 cup cashew butter made with the NutraMilk
• 1 tbsp. lemon juice
• 1 tbsp. tapioca starch
• 2 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 plant based milk of choice made with the NutraMilk
• 5 cups fresh broccoli cut into small pieces

For cashew butter

• 2 cups (300g) cashews
• 1/8 teaspoon Pink Himalayan salt (optional)

INSTRUCTIONS

• Making cashew butter
  • Place cashews and salt in the NutraMilk container.
  • Press Butter cycle, set for 5-6 minutes.
  • Press Start.
  • Open the container lid.
  • If necessary, set for an additional 1-2 minutes for a creamier butter.
• Pre-heat oven to 375F degrees.
• Process all of the ingredients, EXCEPT for the broccoli, in the NutraMilk until smooth and creamy.

• Pour the 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.

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Karissa´s Vegan Kitchen.