Broccoli Cashew Crema Recipe
Make Broccoli Cashew Crema Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Broccoli & Vegetables
Cashew Crema
Garnish & Optional Add-ins
Method
Prepare Broccoli & Vegetables
- 1
Preheat and prep
Preheat the oven to 425°F (220°C). Wash and thoroughly dry the broccoli florets. Mince the garlic cloves and set aside.
- 2
Season and roast
Toss the broccoli with 1 tablespoon extra-virgin olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper in a bowl until evenly coated. Spread in a single layer on a rimmed baking sheet. Roast for 14–18 minutes, turning once halfway through, until tender and edges are lightly browned. For extra char, broil 1–2 minutes at the end, watching carefully.
- 3
If you prefer steamed broccoli: steam florets until bright green and fork-tender, about 6–8 minutes, then drain and cool slightly before using.
Make the Cashew Crema
- 4
Soak cashews (if not already soaked)
If your cashews are not yet soaked: place 1 cup raw cashews in a bowl and cover with boiling water. Soak for 20–30 minutes, then drain. For quick blending without soaking, simmer cashews in water for 10 minutes and drain. Using soaked cashews yields the creamiest texture.
- 5
Blend crema
In a high-speed blender, combine the soaked and drained cashews, 3/4 cup warm water, 2 tablespoons fresh lemon juice, 1 teaspoon apple cider vinegar, 2 tablespoons nutritional yeast, 3/4 teaspoon sea salt, and 1/4 teaspoon ground white pepper. Blend on high for 1–2 minutes, stopping to scrape down the sides, until completely smooth and silky. If the mixture is too thick, add up to 2 tablespoons cold water, 1 tablespoon at a time, blending to reach a pourable, creamy consistency similar to heavy cream or a thick dressing.
- 6
Taste and adjust: add more lemon for brightness, salt for seasoning, or a pinch more vinegar for tang. If you want a thinner sauce for drizzling, add additional warm water in 1–2 tablespoon increments.
Assemble & Finish
- 7
Combine
Place the roasted broccoli on a serving platter or bowl. Spoon or drizzle the cashew crema over the broccoli, using as much as you like — about 1/2 to 3/4 cup crema for 4 cups broccoli.
- 8
Garnish
Sprinkle with 1/4 cup toasted chopped cashews, 1/2 teaspoon lemon zest, 2 tablespoons chopped parsley, and a pinch (about 1/4 teaspoon) red pepper flakes if using. Finish with a light drizzle of olive oil if desired.
- 9
Serve warm or at room temperature. Leftover cashew crema stores in an airtight container in the refrigerator for up to 5 days; gently re-whisk or thin with a tablespoon of water before using.