- 2 broccoli heads, florets washed & cut into smaller pieces
- 1 cup activated cashews (if using regular cashews, soak in filtered water for a couple of hours first)
- 1/4 cup nutritional yeast
- 1/3 cup water
- 2 tablespoons olive oil
- 1 garlic clove, optional
- 1 teaspoon sweet or 1/2 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper
- Pinch Himalayan salt
- Blend all ingredients, except broccoli, in a Vitamix or food processor until smooth. (You want the sauce to be quite thick. If it’s too thin, it won’t stick to the broccoli!)
- Place broccoli in a large bowl.
- Pour “cheeze” over the broccoli & stir/massage until the florets are well coated.
- Transfer coated broccoli to dehydrator trays and arrange in a single layer (if the trays are mesh, cover with baking paper).
- Dehydrate at 68°C /155°F for 2 hours and then turn down to 46°C /115°F for approx. 12 hours/overnight (until the broccoli is crisp and the coating is dry).
- Store in a glass jar. Yum!
- Feel free to use the broccoli stalks too, they just take longer to dry than the florets & can be quite hard when they’re dehydrated
- Macadamias can be substituted for cashews, as can sunflower seeds if nuts are an issue!
- You can also dry these in the oven – just pop them on an oven tray at the very lowest temperature (just the pilot light) and keep an eye on them!