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?
Hard to believe that broccoli can become an addictive snack isn’t it? I am here to say that is possible, and probable! I haven’t formed a 12 step program for those who do become addictive, so you have been warned… you are on your own.
The key to making broccoli nibblers is to heavily coat the florets with sauce. A light coating just won’t suffice and the end result will just be plain boring.
As you can see in the photo to the right… that is already dehydrated and look at that coating?! It is cheesy tasting due to the nutritional yeast and has a subtle bite from the chipotle powder.
Be sure to dehydrate them all the way through to get that crunch factor. You will also want to make sure that they are well protected from humidity by placing them in an airtight container. I hope you enjoy this recipe, Many blessings, amie sue
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 at 145 degrees (F) for 1 hour, then reduce to 115 degrees 6-8 hours, or until dry.
Store in an air-tight container.
Why do I start the dehydrator at 145 degrees (F). Click (here) to learn the reason behind this.
When working with fresh ingredients it is important to taste test as you build a recipe. Learn why (here).
Don’t own a dehydrator? Learn how to use your oven (here). I do however truly believe that it is a worthwhile investment. Click (here) to learn what I use.