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| Prep Time | 2 hours (to soak cashews) |
| Cook Time | 25 minutes |
| Servings |
servings
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Ingredients
- 1 head broccoli chopped into florets
- 1/4 cup walnuts
- 1 cup butternut squash diced
- 1/4 cup cashews soaked at least 2 hours and drained
- 2 teaspoons nutritional yeast optional
- 1 teaspoon lemon juice
- 1/4 cup water
- 1/2-1 teaspoon sea salt
- 2 teaspoons unrefined coconut oil
Ingredients
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Rate this recipe!
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Instructions
- Preheat the oven to 300 degrees. Place walnuts in an even layer on a parchment- lined baking sheet, and bake 4-5 minutes for walnut pieces, and 6 minutes for walnut halves. Taste one- if it’s not crisp and fragrant, return to the oven for another 2 minutes. Remove from the oven and allow to cool on a tray. Once cool,give them a rough chop and set aside.
- Make the sauce: Steam the butternut squash cubes for 7-10 minutes, or until soft and a fork can easily pierce through. Save the steamer set up with water to steam the broccoli.
- In a high speed blender, blend together the squash, cashews, nutritional yeast, lemon juice, water, salt, and coconut oil. Blend until completely smooth. Taste and adjust salt if needed. Set aside.
- Steam the broccoli for 3-5 minutes, until vibrant green.
- Rinse out the steamer pot and transfer the florets to the pot. Add the sauce, and heat on medium-high for 1-2 minutes until warm.
- Serve immediately topped with the walnuts.
Recipe Notes
From Yum Universe