Cream of Broccoli with Sundried Tomatoes & Basil
Move over creamed spinach, this is my new favorite decadent (but secretly healthy!) side dish! I love this with roasted potatoes and marinated flank steak for a dinner that will please the pickiest eaters!
- 1 crown broccoli chopped into 1" pieces(incl the 2" stem below the crown)
- 1 1/2 cups canned coconut milk can use full-fat, lite or sub cashew/almond milk
- 3 tablespoons tahini
- 1/4 cup nutritional yeast
- 1 teaspoon miso paste
- 1 teaspoon sea salt plus more to taste
- 1/4 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 1/2 cup shallot minced(approx 2 small or 1 lg)
- 1/2 cup sun-dried tomatoes packed in oil drained, patted dry & roughly chopped
- 3/4 cup fresh basil roughly chopped
- Add broccoli florets to a food processor and pulse until finely chopped but not mushy. You will still have some small chunks of broccoli visible. In the order listed, add ingredients to a blender: coconut milk, tahini, nutritional yeast, miso, sea salt and pepper. Puree until smooth.
- Heat a large, straight-side skillet or pot to medium-low and add olive oil. When oil moves quickly around the pan, add shallots. Cook, stirring once or twice, until softened and translucent, approximately 4-5 minutes.
- Add broccoli to the skillet, along with the liquid mixture. Stir carefully to incorporate, then turn heat to medium and bring to a simmer. Simmer for approximately 10 minutes, until thickened and no liquid remains around the edges. Remove from the heat and stir in sun-dried tomatoes and fresh basil. Taste for more salt and serve immediately!
- Leftovers will keep tightly sealed in the refrigerator up to 5 days. Allow to cool completely before sealing container to prevent condensation build up.