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Hi.

Thanks so much for stopping by to read my words. I hope you find something enjoyable here. 

Dairy-Free Broccoli Alfredo {Whole30 & Paleo}

Dairy-Free Broccoli Alfredo {Whole30 & Paleo}

IT'S HERE Y'ALL.

My most favorite recipe to date and one that I'm asked for quite often.

I make this recipe pretty much every week and still, I just can't get enough.

Dairy-free Alfredo! Made with a luscious, creamy cashew sauce, delicious and always al dente spaghetti squash noodles, and frozen baby broccoli florets (no sexy adjectives for this one!) 

This recipe is easy and scrumptious. If you're looking to cut back on dairy or just to try venturing out and changing up your recipe routine, look no further. 

Dairy-Free Broccoli Alfredo

Ingredients*:

For the cashew Alfredo sauce:

  • 2+ cups raw cashews**, soaked overnight to soften, drained and rinsed
  • 1/2 cup chicken broth/stock
  • 1/2 cup unsweetened coconut milk or cashew milk or another creamy unsweetened, unflavored nut milk
  • 1/2+ cup Nutritional Yeast (a key ingredient, so don't skip it!)
  • Salt, to taste
  • Pepper
  • Garlic, minced

Other ingredients***:

  • 1 large or 2 medium sized spaghetti squash
  • Broccoli florets (I used a frozen bag and just let the whole bag thaw out before putting it in the dish.)
  • Optional: ghee or butter

Instructions:

  1. Carefully cut your spaghetti squash in half and scoop out the seeds. 
  2. Cook in Instant Pot on manual for 6 minutes and then release the steam. If you don't have an Instant Pot, bake in oven flesh side down for about 40 minutes on 400.
  3. Allow the spaghetti squash to cool and then use a fork to gently scrape out your spaghetti into a baking dish.
  4. Add thawed broccoli to spaghetti squash and stir around.
  5. Preheat oven to 400 degrees.
  6. Add all cashew sauce ingredients to your Vitamix or other high-powered blender and blend until very, very smooth. You may need to run the blender for a few minutes just to make sure it's completely blended. If it's too thick, add a bit more chicken stock or nut milk. 
  7. Pour sauce over spaghetti squash and broccoli and stir until everything is incorporated.
  8. Top with ghee or dabs of butter for extra deliciousness.
  9. Bake in oven for 20-25 minutes until the top begins to brown. 
  10. If you want to get an extra brown top, crank the broiler for a few minutes but keep a close eye on it. 
  11. Allow to cool for 5-10 minutes (if you can wait that long) before serving.
  12. ENJOY.

Seriously y'all, this is a perfect make ahead casserole and it heats up well too! I usually make a large batch on Sunday and we eat it for dinner on Monday and Tuesday. I hope you'll love it just as much as we do!

If you make this dish, I'd love to know how it goes! 

With love,

Emily

A few notes:

*I am a notorious non-measure-er in the kitchen. I like to give things a whirl and then re-evaluate. I'm a risk taker and I think you should be too! BUT, I know not everyone is this way, so I've tried to give you close estimate measurements. 

**The more cashews you add, the creamier the sauce will be. I love a thick and creamy sauce so I always add a lot of cashews. 

***I used to make this with chicken, but I've found that it's just as delicious and filling without it! But you can always do a Chicken Broccoli Alfredo! 

Last note: I did not come up with this recipe out of thin air. There are many other Dairy-Free Alfredo recipes out there. I've taken parts of different recipes and created my own. I'm not a recipe developer, I just like to try new things, add new ingredients, and see what happens. Well, this is what happened. 

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