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Raw “Cheezy” Broccoli Bites

  • Author: Caitlin McCarthy

Scale

Ingredients

  • 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

Instructions

  1. 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!)
  2. Place broccoli in a large bowl.
  3. Pour “cheeze” over the broccoli & stir/massage until the florets are well coated.
  4. Transfer coated broccoli to dehydrator trays and arrange in a single layer (if the trays are mesh, cover with baking paper).
  5. 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).
  6. Store in a glass jar. Yum!


Notes

  • 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!