Chipotle Cheese Broccoli Nibblers
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I have to admit a deep dark secret… I have been holding out on you! I have been making broccoli nibblers for almost two years now and haven’t shared the recipe. Gulp, my bad. I had every intent to and I had this recipe written up as a posting but it got lost in the shuffle. Better late than never.
- 1 1/4 cups water
- 2 Tbsp lemon juice
- 2 cups soaked and rinsed cashews (soak at least 2 hours)
- 1 Tbsp nutritional yeast
- 1/2 Tbsp chipotle powder
- 1/2 Tbsp sea salt
- 1/2 tsp chopped garlic
- 1 Tbsp soy lecithin, ground (I use soy-free sunflower lecithin)
- 12 cups broccoli florets
- Prepare the broccoli by breaking it into medium-sized florets. Snack size. They will shrink a little bit during the drying process.
- Using a high-speed blender, combine the following ingredients in this order: water, lemon juice, cashews, yeast, chipotle, garlic and salt.
- Blend until it creates a very smooth and creamy sauce. This can take up to 5 minutes, depending on your blender. Stop the blender every so often and scrape the sides down. To test the creaminess, rub some of the cheese sauce between your thumb and forefinger. If you feel grit, continue blending.
- Once smooth and creamy add the lecithin. Be sure to grind the lecithin into a powder in a spice grinder before using. Or if you can use soy, you can try the sunflower lecithin. It comes in a liquid form and you would just use the same measurement.
- Measure out 2 cups of cheese sauce. Store the remaining sauce in an air-tight container in the fridge. It will last up to 5 days.
- Pour the sauce over the broccoli and massage the sauce lightly into the broccoli, making sure everything is well coated.
- Place coated broccoli on the teflex sheets that comes with the dehydrator. You can place it on the mesh screen but for the ease of clean up I recommend the teflex sheets.
- Sprinkle the broccoli with sea salt.
- Dehydrate with the temperature set to 105 degrees on the dehydrator for 6-8 hours, or until dry.
- Store in an air-tight container.
Equipment Needed: (my personal recommendations)