Roasted Broccoli with Creamy Basil Dressing. Broccoli tossed in garlic, cayenne, and baked. Served with cheesy cashew basil sauce. Vegan Gluten-free soy-free Recipe
Here I am, back with a broccoli recipe. Some of you suggested roasting it, so we did.
Broccoli is tossed in cayenne (because its cold outside), garlic, salt and oil and roasted until crisp. Served with a creamy basil cashew dressing, or serve with lemon juice + nutritional yeast. Hubbs really loved the basil cream and roasted broccoli. He finished up the entire serving! He definitely loves his broccoli. I love this dressing! and I like it with the broccoli (minus all the exclamation like hubbs), but I’d rather serve it with a spicy crispy cauliflower 🙂 . Baby steps towards embracing the Broccoli.
More broccoli recipes from the blog
- Cheesy Broccoli Balls with Marinara
- Sweet and Sour Chickpeas and Broccoli GF
- Broccoli Pinto Bean Burgers
- Tofu Broccoli Bok Choy Stir fry, can be GF
- Baked Broccoli Fritters with Spiced yogurt sauce – Kadhi Pakora GF
Bake the broccoli to preference. Serve drizzled with generous dressing.
Roasted Broccoli with Creamy Basil Dressing
Ingredients
Cayenne Garlic Roasted Broccoli:
- 1 large head of broccoli
- 2 tsp oil
- 1/3-1/2 tsp (0.33 tsp) salt
- 1/2 tsp (0.5 tsp) cayenne or to taste
- 1/2 tsp (0.5 tsp) garlic powder
Creamy Basil Dressing:
- 1/2 cup (64.5 g) cashews soaked for half an hour if needed
- 1/2 cup (122 ml) or more non dairy milk
- 2 tbsp fresh basil or a small handful
- 1 tbsp or more nutritional yeast
- 1/2 tsp (0.5 tsp) garlic powder
- 1/4 tsp (0.25 tsp) onion powder
- 2 tsp extra virgin olive oil
- 1/4 tsp (0.25 tsp) black pepper
- 1/3-1/2 tsp (0.33 tsp) salt
Instructions
- Preheat the oven to 400 degrees F / 200ºc. Chop up the broccoli into small florets. Add to a bowl. Add the oil and spices and mix and toss well. Spread on a baking sheet. Bake at 400 degrees F / 200ºc for 20 to 30 minutes (depending on the size of the florets). Turn the sheet around after 20 mins.
- Make the creamy dressing:: Blend the cashews with non dairy milk, basil and spices. taste and adjust salt, nutritional yeast and spice. Add more non dairy milk if needed. Add lemon juice or a pinch of sugar to adjust the taste if needed.
- Drizzle over roasted broccoli. Garnish with red pepper flakes and serve.
Cassie says
January 25, 2016 at 3:28 pmLooks absolutely delicious! Roasting broccoli is amazing, as well as Brussel sprouts, cauliflower, asparagus and more!
Richa says
January 25, 2016 at 10:45 pmYes it is.
MPaula says
January 25, 2016 at 4:03 pmTerrific! I was looking for something simple for dinner tonight and this is it!
Richa says
January 25, 2016 at 10:45 pmGreat!
Morgan L says
January 25, 2016 at 10:39 pmTerrific recipe. I had a some leftover basil-tofu sauce that I basically turned into your recipe (so I had tofu in mine instead of the cashews). It was wonderful. I can put that sauce on anything, but it was wonderful on the broccoli. I’ll definitely make this one again.
Richa says
January 25, 2016 at 10:44 pmAwesome! yes the sauce is definitely great on everything!
Uma Raghuraman says
January 26, 2016 at 4:36 amSimple yet tempting recipe. I particularly like the dressing, Richa. I am going try this one very soon. Mouthwatering pictures !!!
Caitlin says
January 26, 2016 at 10:47 ammy mouth is watering for this broccoli. it looks incredible. roasted cauliflower and broccoli is one of my all time favorite things in the history of all things.
Richa says
January 26, 2016 at 11:04 amYou have got to try it with this dressing!
Mamatha says
January 31, 2016 at 6:16 pmHad some leftover basil pesto that I used to make the sauce. Never thought of blending it with cashews to make a cream sauce. Thanks for the recipe!
Richa says
January 31, 2016 at 6:58 pmGreat idea to use the basil pesto!
Sadie Horton says
February 3, 2016 at 9:46 amI tossed the brocolli with some pasta and poured the cashew sauce on top. DELICIOUS!
Richa says
February 3, 2016 at 10:38 amAwesome!
Laina says
March 3, 2016 at 12:14 pmHi Richa,
This is my 1st recipe and my 1st post. I have never tried roasted broccoli before – I’ve been missing out! I made this for lunch, nut sure if I’d like it ~ but from now on I’m making sure I always have broccoli on hand. So delicious!
Can’t wait to eat it again. Even my min pin loved it! 🙂
Thanks so much for such a delicious recipe!
Richa says
March 3, 2016 at 12:26 pmawesome! I say its a big success if your min pin loved it!
Steph says
March 14, 2016 at 9:41 pmSpicy broccoli tamed by the cashew sauce! I made a Buddha-type bowl with it and non-spicy roast Brussels sprouts, cauliflower and kubocha over faro with sliced avocado on the side. Will definitely be in the rotation. Thanks for a great meal.
Michelle says
July 2, 2017 at 6:45 pmHi Richa,
Would like to know what kind of non dairy milk did you use to make the cashew sauce
Richa says
July 3, 2017 at 6:36 pmi usually use unsweetened almond milk
Mala says
November 6, 2017 at 7:11 pmWhat brand of unsweetened almond milk do you use? Love, love, love all your recipes btw.
Richa says
November 6, 2017 at 10:20 pmalmond breeze
Danyel says
July 3, 2017 at 4:16 amThis looks delicious! I was wondering how long the dressing will last for if I made a small jar? Plan on using it for lots of recipes during the week.
Richa says
July 3, 2017 at 6:35 pmupto 4 days.
Joyce van den Ende says
November 4, 2017 at 1:26 pmThe most delicious broccoli I ever ate! Husband and kids loved it as well and OMG the dressing!!!! To die for…!!! Thanks so much for this recipe.
Richa says
November 4, 2017 at 2:01 pmAwesome!
Tom says
November 4, 2017 at 6:32 pmI love the creative recipes on this sight, but I wish there wasn’t such an emphasis on oils. (Coconut oil and olive oil in the long run are as bad as dairy butter and damage our arteries, causing heart-disease).
I know this delicious recipe works just as well without the oil, it so much healthier without it, and is immediately lower in calories without it 🙂
Jessica says
August 11, 2019 at 4:10 pmI agree. I often skip trying recipes unless they mention the oil is optional. I was scrolling the comments to see if anyone had had success just leaving the oil out, so thank you for your comment.
Maneesha says
March 13, 2018 at 11:12 amFabulous recipe, Richa!! This sauce should be one of your “awesome sauces!” Loved it!
Richa says
March 13, 2018 at 1:47 pmaweesome! yeah this one is so good!
Jane says
January 11, 2019 at 2:30 pmI’m going to try subbing in tofu for the soaked cashews as (unluckily for me) my partner gets headaches from cashews, even tho he loves them!
Richa says
January 11, 2019 at 5:13 pmyes some silken tofu will work.
Anushka says
January 3, 2020 at 9:34 pmHey Richa!
Could you please tell me a substitute to reduce the sugar content in this recipe?
Richa says
January 6, 2020 at 9:33 pmthe widget was picking up sweeetened non dairymilk, updated it to unsweetened
Marti says
July 2, 2020 at 3:18 pmDelicious! Our cayenne is particularly hot, so we’ll cut that in half next time, but the sauce was DELICIOUS! Perfect time of year to grab some broccoli and basil out of the garden and whip up some yumminess. It was quick and easy, too, which was a bonus. Thank you!
Vegan Richa Support says
July 2, 2020 at 6:03 pmJust like other hot peppers – you never know until you try them! Excellent Marti, thank you