Broccoli Cheese Sticks

Broccoli Cheese Sticks

Broccoli and cheese–who doesn’t love them?  Okay, well there might be a few people (like my hubs).  At any rate, a veggie that looks like bread in the form of a stick can’t be all bad, right? 

The “cheese” is actually nutritional yeast, so these “cheese sticks” are dairy-free!  Nutritional yeast is not an active yeast.  It is flaky and has a nutty, cheesy-like taste and is often substituted for grated cheese. It also tastes amazing on roasted vegetables.  It is also filled with B vitamins and keeps you compliant with ALL Diet Levels!

You can find nutritional yeast at HEB and Whole Foods, as well as online. A little goes a long way, so buying a jar or bag of it will last you a year!

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Broccoli Cheese Sticks
Diet Level:5
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Prep Time 20 Minutes
Cook Time 30 Minutes
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Prep Time 20 Minutes
Cook Time 30 Minutes
Servings
Servings
Ingredients
Diet Level:5
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Instructions
  1. Bring a pot of water to a boil and add the broccoli florets. Boil for 8-10 minutes, until broccoli is soft, then drain the water. (Or follow directions on package if using frozen. i.e., can microwave, etc.)
  2. Add the broccoli to a food processor and pulse until broccoli is broken down and scrape the broccoli "paste" out of the food processor and into a medium bowl.
  3. In a separate bowl, combine the almond flour, coconut flour, baking powder, onion powder, garlic powder, salt, and nutritional yeast together.
  4. Add the dried ingredients to the broccoli, then add the egg and apple cider vinegar and mix until well combined.
  5. Pour the mixture on a parchment-lined baking sheet and place another piece of parchment paper over the top. Using a rolling pin (or your hands), spread by pressing it out on the top piece of parchment paper (to avoid it sticking) until it's roughly ⅓ - ½ inch thick.
  6. Remove the top piece of parchment paper. Using a pizza cutter, score the dough into 1" wide pieces to make sticks. Also score the dough in the middle
  7. Place into the oven at 375 degrees for about 30 minutes, until the edges are slightly golden and the middle is cooked through. Let cool, then break the pieces into sticks.
  8. Store at room temperature for a few days, or to keep longer, place in an airtight container in the refrigerator. Freeze any leftover sticks and thaw when needed.
Recipe Notes

 

Cashew Parmesan

Cashew Parmesan

Yet one more recipe you can make with cashews—parmesan!!!

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Cashew Parmesan
Diet Level:5
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Prep Time 5 Minutes
Cook Time 5 Minutes
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Ingredients
Prep Time 5 Minutes
Cook Time 5 Minutes
Servings
Servings
Ingredients
Diet Level:5
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Instructions
  1. In a small food processor, combine all of the ingredients and process until a crumbly, uniform texture is created. Feel free to adjust the flavor to your taste, then serve over your favorite dish.
  2. Store in a sealed container in the fridge for up to a month.
Recipe Notes

 

Sweet Potato Cashew Cheese

Sweet Potato Cashew Cheese

Oh, YUM, YUM! You are going to love this recipe! It is a take on my other recipe for CASHEW CHEESE.  It is such a treat!! AND, it’s even just a bit pretty, so you can take it to holiday gatherings!!

Also, be sure to look up our recipe for CASHEW CREAMER!

Speaking of the holidays, don’t miss another great cashew creamer recipe, with a holiday twist: PUMPKIN SPICE CASHEW CREAMER!

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Sweet Potato Cashew Cheese
Diet Level:5
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Prep Time 2 Hours (if soaking cashews)
Cook Time 10 Minutes
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Prep Time 2 Hours (if soaking cashews)
Cook Time 10 Minutes
Servings
Cups
Ingredients
Diet Level:5
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Instructions
  1. Place cashews in the bowl of a food processor. Add the salt, nutritional yeast, and lemon juice, and turn on the motor. With motor running, drizzle a thin stream of water into the bowl until the cashews are forming a creamy, uniform dip consistency. You might need to stop now and then to scrape the bowl.
  2. Add the sweet potato mash, cinnamon, and nutmeg, and blend again. Check the seasoning and then season to taste.
  3. Sprinkle with cinnamon or nutmeg, and eat up! YUM!
Recipe Notes

 

Cashew Spread

Cashew Spread

This cashew “cheese” is really more of a spread.  You can add any aromatics or other flavorings to this basic recipe. Just pulse and add to taste. It is more the consistency of hummus or ricotta so it acts like a cream cheese spread that’s fantastic with chips, crackers, or veggie sticks, or slathered on sandwiches or wraps.

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Cashew Spread
Diet Level:5
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Prep Time 10 Minutes
Servings
Cups
Ingredients
Prep Time 10 Minutes
Servings
Cups
Ingredients
Diet Level:5
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Instructions
  1. Soak cashews for at least four hours.
  2. Drain the soaked cashews and rinse thoroughly.
  3. Throw the cashews into the food processor with the other ingredients (except the parsley) and pulse until you reach your desired consistency. Add more water as needed.
  4. Tweak lemon juice, garlic powder, salt, and onion powder to taste.
  5. Transfer the cheese to a bowl, and stir through the parsley.
Recipe Notes

For different flavors, omit the parsley from the base recipe and add listed ingredients for each variation.

Herbed Cheese:
1 tbsp finely chopped fresh flat leaf parsley
1 tbsp finely chopped fresh basil
1 tbsp finely chopped fresh thyme
1 finely chopped green onion

Tomato Basil Cheese:
1/4 cup finely chopped fresh basil
1 tsp tomato paste

Chive Cheese:
2 tbsps finely chopped chives

Chile Cheese:
2 tbsps chopped flat-leaf parsley
2 finely chopped green onions
1 tsp finely grated lemon zest
1 small green chile, ribbed, seeded, and minced or 1/8 tsp red pepper flakes

Cashew Cheese

Cashew Cheese

I’m a big fan of cashew EVERYTHING! It is my go-to for coffee creamer and remains one of my favorite ways to add flavor to dishes. When I mention cashew cheese to clients, they often give me a sideways look and ask me if I think “they can do it themselves???” But making cashew cheese (or creamer) at home is really super-simple and quick!

There are different approaches to making cashew cheese. Some folks like to use a high speed blender; I find that you have to add a lot of liquid to make the cheese blend properly, which results in something that’s closer to cashew cheese sauce than cashew cheese. So, it might be better to use a food processor, which creates a texture that falls somewhere in between ricotta cheese and hummus. Depending upon what you are going to do with your cashew cheese, you might want to create a loose, creamy cashew cheese for folding into pasta, or you might prefer a really thick batch to crumble onto salads. But for the most part, what you want to whip up in the food processor should resemble a thick batch of hummus–smooth, but with a bit of coarse texture.

Once you prepare the basic recipe, you can change it up by adding your favorite herbs (i.e., dill, chives, thyme, etc), spices (extra garlic powder or a pinch of curry can add tons of flavor), or dried fruit (cranberries make a great addition, especially for a holiday appetizer). The cashew cheese will keep for about 5-6 days in an airtight container in the fridge, so you can savor it in meals all week long.

Be sure to check out the other cashew recipes on FFLiving:
Sweet Potato Cashew Cheese
Cashew Creamer

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Cashew Cheese
Diet Level:5
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Prep Time 2 Hours (includes soaking cashews)
Cook Time 10 Minutes
Servings
Cups
Ingredients
Prep Time 2 Hours (includes soaking cashews)
Cook Time 10 Minutes
Servings
Cups
Ingredients
Diet Level:5
Add to Meal Plan
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Instructions
  1. Place the cashews, nutritional yeast, lemon juice, garlic powder, salt, and pepper in a food processor. Pulse repeatedly to break the cashews down, until they form a coarse, wet meal. Scrape the sides of the food processor down with a spatula.
  2. Turn the motor of the processor on. With the motor running, drizzle in the water and let the cashews process for about 10 seconds. Stop and scrape the machine down again. Continue processing for a full 1-2 minutes, or until the cashew cheese is smooth and thick, adding a tablespoon of extra water, if needed. The consistency should be a little bit like hummus.
  3. Taste the cashew cheese and add lemon, salt, and pepper to taste.
  4. If you like, pulse in fresh herbs or other flavorings and serve.
Recipe Notes

Cashew cheese will keep for up to 6 days in an airtight container in the fridge.

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