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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.

Ingredients:

  • 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

Preparation:

  1. Prepare the broccoli by breaking it into medium-sized florets.  Snack size.  They will shrink a little bit during the drying process.
  2. Using a high-speed blender, combine the following ingredients in this order:  water, lemon juice, cashews, yeast, chipotle, garlic and salt.
  3. 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.
  4. 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.
  5. 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.
  6. Pour the sauce over the broccoli and massage the sauce lightly into the broccoli, making sure everything is well coated.
  7. 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.
  8. Sprinkle the broccoli with sea salt.
  9. Dehydrate with the temperature set to 105 degrees on the dehydrator for 6-8 hours, or until dry.
  10. Store in an air-tight container.

Equipment Needed: (my personal recommendations)

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19 thoughts on “Chipotle Cheese Broccoli Nibblers

  1. Jana says:

    Mhhhh this looks just sooo yummy! What a great idea to make broccoli that way! I have some friends over on sunday for some goodbye drinks & snacks, I’ll make these for it!

  2. Shawna says:

    Do you think this recipe would work if I used pumpkin or sunflower seeds instead of cashews?
    I can’t bring nuts into schools and one of my children has strong intollerance to nuts.
    I would wing it and give it a try but can’t afford any more flops! :)

    • amie-sue says:

      Hi Shawna,
      Might I recommend hemp seeds as first choice? Less of a flavor impact. Sunflower would be good as well but may give a hint of change in the end flavor profile. I have heard of the nut allergy issues in schools and all the restrictions. What a challenge. I will keep that in mind for future recipes as well. I hope these are well received. Keep me posted. :0 amie sue

  3. Jacqueline Davis says:

    I have a question, what is the soy lecithin for? I’ve never used it before and it’s in a lot of raw recipes. Is there something I can use instead of it or a substitute for it? Also where can you get it? I love Kale Chips and I love broccoli, so I bet I’ll love these! Thanks. :)

  4. 28Cooks says:

    Wow! I just made a half batch of these yesterday and can I say these have to be some of the most tastiest treats to come out of my dehydrator yet! I can’t wait to make another batch and try some different flavor combinations.
    I absolutely adore your website and have made several of your recipes and can’t wait to try more – everything comes out perfect and amazing!

    • amie-sue says:

      That is awesome 28cooks.

      I have several more flavor profiles already tried and tested for more broccoli nibblers, so stay tuned. :) I am thrilled that you are enjoying the recipes. Have a blessed day, amie sue

  5. Spiritdancer says:

    Thank you ever so much for uploading all these recipes. It’s just amazing!!! All the work you have done… So very grateful!!!!

  6. Maria says:

    Hi! We would love to feature you and your recipe in an upcoming kriscarr.com newsletter. If you would like that, please e-mail me at maria@crazysexywellness.com. Thank you!!!!

  7. Dee says:

    OMG! omg! Amie Sue that’s all I can say for all of your recipes! I just made this and the sauce is…..OMG GOOD! This is the first RAW “cheese” sauce that is -lick your fingers-roll your eyes-keep coming back for more-GOOD! I am in heaven! I just dipped some of the raw broccoli in the sauce and ate it and I am in heaven..They finally made it to the dehydrator (only 1/2 a batch, I ate the rest) and I can’t wait for them to be ready..Great recipe!

    • amie-sue says:

      lol Dee… you made my day by sharing that. Thank you. You can do so much with that cheese sauce too… so keep that recipe handy! Let me know how the end product turns out for you. I find that broccoli haters end up loving this treat! Have a blessed day. amie sue

  8. sherry says:

    Aime-Sue,

    You say you use soy free lecithin. You showed the product with a link, which now says unavailable. I looked this up and if I am reading right I think this is a liquid yet your recipe calls for soy lecithin ground. Does that mean this needs to be grounded? If so, how do I do that if I can only find this in liquid form? Can I replace this with something else?
    Thank you. Blessings
    Sherry:D)

    • amie-sue says:

      Hi Sherry,

      I see that Amazon isn’t selling at the moment, but I wanted the link to remain so at least a person could see what I used. You can find it with other vendors over the Internet. If you use the soy lecithin or the sunflower lecithin, it is the same measurement. You can omit it all together if you can’t find it. I add the sunflower lecithin off and on sometimes just for the nutritional value that it offers my body. It is not necessary to have in this recipe other than just for that. These are down right addictive… much like kale chips.. you have been warned. hehe

      Merry Christmas..amie sue

  9. Carley says:

    How long will the completed product last in the fridge?

    • amie-sue says:

      Hi Carley, I don’t think I would keep these in the fridge… I would fear them softening up. I usually keep mine in a mason jar. I have the 1/2 gallon size and like to decorate my counters with them. :)

  10. Carley says:

    okay thanks!

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