Broccoli And Cauliflower With Creamy Cashew Sauce

The cauliflower and broccoli combo is a regular in everyone’s kitchen. The usual cheese sauce accompaniment, although rather nice, is full of dairy and gluten! But do not be dismayed, this recipe dishes out creamy cashew sauce that is just as tasty, if not more delicious! Raw cashew nuts are known for their rich nutrient content. They are packed with antioxidants and omega 6 essential fats. Cashews are also a rich source of vitamin K, magnesium and zinc.

Yield: 5 servings
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  • 1 head broccoli
  • 1 head cauliflower
  • 1 cup(s) cashew nuts
  • 2 ounce(s) extra virgin olive oil
  • 1 clove garlic
  • 2 ounce(s) filtered water
  • 1/2 teaspoon(s) herb salt
  • pinch(s) paprika


  1. Step 1
  2. Break the heads of Broccoli and Cauliflower into smaller pieces and place in a steamer
  3. Step 2
  4. Steam for 20 minutes until tender but not soft and mushy (do this about 25 minutes before you are due to eat your meal)
  5. Step 3
  6. While the vegetables are steaming, place the cashews into the food processor with the olive oil and mix until a thick, textured paste is formed
  7. Step 4
  8. Add the garlic clove to the paste and mix until fully combined
  9. Step 5
  10. Start adding the water slowly until the mixture takes on a smooth and creamy consistency much like the traditional white cheese sauce (remember, not too runny and not too stiff either)
  11. Step 6
  12. Lastly, add the salt and paprika slowly until the flavour is to your taste
  13. Step 7
  14. Remove the broccoli and cauliflower from the steamer and place into a serving dish
  15. Step 8
  16. Pour the cashew sauce evenly over the veggies until they are all semi covered - there is no need to heat the sauce as the hit vegetables will warm it up and many nutrients may be destroyed in the process
  17. Step 9
  18. Serve immediately and enjoy!
October 2013

This recipe is a personal recipe added by SunshineDi and has not been tested or endorsed by MyRecipes.

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