Cheddar Cheesy Broccoli

I really like broccolini for this recipe

Note:  Broccolini, known in Europe as asparation and in the United States as baby broccoli, is a trademark of the Mann Produce Company, which developed the hybrid between broccoli and Gai Lan, also known as Chinese chard. The unique vegetable resembles broccoli or asparagus in physical appearance, with long stalks topped by delicate buds. Broccolini took off in gourmet cuisine in the 1990s and became widespread in supermarkets shortly thereafter. (Definition taken from

For the Broccoli

  • 1 head of broccolini, washed and chopped – can use traditional broccoli as well
  • olive oil – enough to coat the broccoli
  • lemon juice – enough for marinade (squeeze of 1-2  lemons is good, depends on your preference)
  • salt – just a few sprinkles for the marinade – you can always add more later

Cheesy Sauce

  • 1/3c tahini
  • 1 tsp nama shoyu
  • 1/4 tsp sea salt
  • Juice of 2 small lemons or 1 larger
  • 2-3 tbsp nutritional yeast (the more you add, the “cheesier” it tastes)
  • 1 tbsp olive oil
  • 3 tbsp water
  • Dash of cayenne pepper
  • 1-2 tsp light raw agave


The broccoli
Rub the broccoli florets with a bit of olive oil, lemon juice and salt like marinade. This will help to soften the broccoli a bit. Cover and set aside to sit in the marinade for at least 1 hour.  I put in fridge, but can be left in cool place on a counter top.  

Cheesy Sauce
Blend everything together or whisk it together in a bowl. Pour over your marinated broccoli, mix well and enjoy!

Note:  If you have a dehydrator, you can put this in a glass bowl and place on the bottom of your dehydrator on 105 degrees for about an hour or so.  Stir, then enjoy right away.  This really makes it taste like a cooked dish but all the enzymes are still preserved!

By:  Katy Joy Freeman


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