Vegan Brocoli Dip
This recipe of hot broccoli dip is great to serve during a get together or to make your guests wait. In addition, it is frankly delicious and your guest you will probably ask you for the recipe once the evening is over!Convivial, to serve very hot right out of the oven with cracker and cut veggiesTo prepare in advance: combine all the ingredients in the baking dish and leave in the fridge for 24 hours maximum. All you will have to do when your guest arrive is to put it in the oven. It is possible to replace broccoli with chopped spinach for a different experience.But if the spinach is frozen, thaw on a towel before starting the recipe. This will remove the excess water, and avoid a dip to be too liquid.
Servings: 10
Ingredients
- 1 cup chickpeas drained
- 1 cup cashews soaked overnight
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 4 tbsp nutritional yeast
- 1 tsp. garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- Salt and pepper to taste
- 1 1/4 cup 1 1/4 cup unsweetened non-dairy milk
- 1.5 cups fresh broccoli cut into small pieces
Instructions
- Preheat oven to 375F degrees.
- In a food processor blend the chickpeas, cashews, lemon juice, cornstarch, nutritional yeast, spice and milk. Mix until you have a smooth and creamy texture.
- Add the chickpeas mixture into a baking dish. Then, add in the broccoli mix to combine.Sprinkles vegan cheese on top.
- Bake for 20-25 minutes, until the dip is getting a little golden brown.
- Serve hot with crackers, veggies.