Cream of Broccoli with Sundried Tomatoes & Basil

Cream of Broccoli with Sundried Tomatoes & Basil
Print Recipe
TOTAL TIME :10minutes15minutes
  • 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
  1. 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.
  2. 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.
  3. 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!
  4. Leftovers will keep tightly sealed in the refrigerator up to 5 days. Allow to cool completely before sealing container to prevent condensation build up.
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