INGREDIENTS:
2 (16oz) bags of organic frozen broccoli florets
1 (16oz) bag of organic frozen riced broccoli
1 (8oz) container of mushrooms, finely chopped
1 yellow onion, finely chopped
2 garlic cloves, finely minced
½ box almond flour crackers, crushed (I like Simple Mills)
Cashew Cream Sauce:
2 cups raw cashews, soaked in water for 24 hours
2 Tbsp apple cider vinegar
2 Tbsp nutritional yeast
2 tsp fresh cracked black pepper
2 tsp dijon mustard
2 cups plant-based milk
2 tsp JF Spicy Salt
TOPPINGS:
Green onion, chopped
Buffalo sauce (I like Primal Kitchen)
PROCESS:
Cashew Cream Sauce
In a blender, combine the soaked raw cashews, apple cider vinegar, nutritional yeast, fresh cracked black pepper and dijon mustard. Pulse until it is roughly combined. Add in plant milk or your choice and blend until smooth. Season with JF Spicy Salt.
Preheat your oven to 425º. In a large casserole dish, pour the 3 bags of organic frozen broccoli and bake for about 15-20 minutes.
In a large pan, sauté the mushrooms, onion, and garlic about 4-6 minutes. Pour the cashew cream sauce into the sauté pan and allow it to cook down. Mix well. Pour this over the broccoli in the casserole dish, making sure it is evenly distributed. Sprinkle the crushed grain-free crackers over the top of the dish. Bake at 350º for 30 minutes. Top with green onion, buffalo sauce, and enjoy warm.