This Broccoli and Cashew cream casserole is a simple yet nutty nutritious breakfast bake recipe with lower carbs and no refined flour in it.
Cheesy broccoli and cashew cream casserole is a low carb and refined flour free breakfast bake recipe with creamy cashews sauce.
This broccoli and cashew cream is a great recipe for breakfast meal preps or serves as a filling filling dinner meal. Double the recipe for more servings.
I have found ways to make broccoli fun and delicious to eat and this Broccoli crust pizza is one of our family favourites.
Ingredients to make broccoli and cashew cream casserole
- 1 small head of broccoli
- 1 cup Cashews
- 1/2 Red bell pepper
- 2 tbsp Tahini
- 1 tsp Garlic powder or 1 garlic clove
- 1/2 tsp Salt
- 1/4 cup Water
- Shredded cheese (as needed) / choose vegan alternative
- Parmesan cheese (as needed) / choose vegan alternative
- Bread crumbs (as needed)
Prep work before you begin
- Chop the broccoli florets
- Prepare the red bell pepper – dice them
Wash and clean the broccoli florets, Boil or steam them and chop it into fine mince.
To a fine blender, add cashews, red bell pepper, garlic powder, salt and blend with little water at a time to make a creamy sauce.
Add the steamed broccoli on to. A baking dish, pour in the cashew cream prepared. Too it with shredded cheese, some Parmesan cheese, and bread crumbs until the top is covered.
Bake in a preheated oven for 25 mins at 200 deg until golden and bubbly.
Serve hot or store for later. Makes great breakfast.
If you are allergic to cashews replace with almonds or any seed butter to make this recipe.
Instead of steaming or boiling the broccoli you can also bake or grill them. But steaming or boiling makes them softer and juicier in the recipe.