Whiz Dip and Broccoli

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Servings: 4 Prep: 30 min Cook: 180 min Dairy Free GAPS Gluten Free Paleo Vegan Oven Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Raw Cashews, Butternut Squash, Lemons, Broccoli

Ingredients

1 cup raw cashews ⚠

1 tablespoon refined coconut oil

1 small butternut squash ⚠

2 lemons ⚠

1 head broccoli ⚠

½ cup nutritional yeast

2 teaspoons yellow mustard

1 teaspoon ground turmeric

½ teaspoon onion powder

½ teaspoon garlic powder

¾ teaspoon sea salt, plus more to taste

1 teaspoon hot sauce, more or less to taste

Instructions

1. Place raw cashews in a glass jar or bowl and cover with filtered water. Cover the glass and place in the fridge for 3 hours.

2. Drain the water from the cashews and rinse before using.

3. Preheat oven to 400F. Melt the coconut oil. Peel and cube the butternut squash. Juice the lemons.

4. Place cubed butternut on a lipped baking sheet; toss with melted coconut oil.

5. Drizzle coconut oil over top and rotate to coat. Roast for 25-30 minutes, until tender.

6. While squash cooks, break broccoli into florets and place in a saucepan with a shallow layer of filtered water. Steam, covered, over high heat until broccoli is bright green.

7. Remove from heat, run under cool water, drain, and set aside.

8. Meanwhile, add remaining ingredients to a food processor. Add roasted squash when cooked.

9. Puree about 5 minutes, stopping as necessary to readjust contents until everything is completely smooth. Add filtered water (a tablespoon at a time) until desired consistency is reached.

10. Serve immediately or store in an air-tight container in the fridge for up to one week. Flavors will meld and improve after an hour or two in the fridge.

11. When reheating, add a small amount of filtered water to maintain dip-like consistency.

12. Serve broccoli florets with the dip.