Simple, Creamy, Dairy-Free Broccoli Sauce
Creamy can be healthy too — with the right recipe. This wholesome Simple, Creamy, Dairy-free Broccoli Sauce can be used in all kinds of meals and is the perfect complement to pasta, rice, and vegetable dishes.
This recipe is especially handy when you have a fresh bunch of broccoli but you don’t know how to use the stems. Though many people discard the stems because they’re not as colorful nor flavorful as broccoli florets, the stems are just as nutritious. They contain even more calcium, iron, and Vitamin C than their leafy counterparts.
2 chopped broccoli stems
3 oz tofu (soft or silken will make the texture even creamier)
1 cup water
2-3 tablespoons of Braggs liquid amino acid or low-sodium soy sauce
1-2 tablespoons olive oil
2 teaspoons Italian blend seasoning (oregano, basil, rosemary, and sage)
Cayenne, salt, and pepper to taste
- Chop broccoli stems and place in a pot with 1 cup of boiling water and 2-3 teaspoons of Bragg’s liquid amino acid or low sodium soy sauce. Cover pot and boil until soft.
- Pour all contents of the pot into a high powered blender, along with three ounces of soft tofu, 1-2 tablespoons of olive oil, and all seasonings. Blend until smooth, and enjoy.
The pasta dish pictured contains one cup of whole wheat fusilli, one cup of chopped broccoli florets, and two chopped celery stalks. It is garnished with homegrown sprouts, freshly ground black pepper, and a sprinkle of nutritional yeast, rosemary, and dried sage.