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5 from 1 vote

Togarashi Roasted Broccoli with Miso Cashew Dip

Super easy, creamy, savoury and addicting! Perfect for a small gathering or even a single serving for yourself!
Course: Appetizer, Side Dish, Snack
Cuisine: Japanese
Keyword: Broccoli, cashews, miso
Dietary Preference: dairy free, Gluten-Free, vegan, vegetarian
Servings: 4 servings

Equipment

  • Immersion blender or small blender

Ingredients

Roasted Broccoli

  • 1.5-2 pounds broccoli crowns
  • 1/4 cup extra-virgin olive oil
  • Salt
  • Chili flakes or Togarashi

Dip

  • 1 cup raw cashews soaked for hours
  • 1-2 cloves garlic microplaned/grated
  • 7 tablespoons water (yes, 1 tablespoon shy of a half cup!)
  • 2 tablespoons white (shiro) miso paste
  • 2 teaspoons freshly squeezed lemon juice
  • 1 teaspoon nutritional yeast

Instructions

Roasted Broccoli

  • Preheat oven to 450° Fahrenheit ( 230°C)
  • Cut broccoli into florets, place in a large bowl, and toss with olive oil, salt and a healthy dose of togarashi or chili flakes.
  • Place on baking sheet, roast for 10 minutes, turning broccoli and roasting for another 5 minutes until nicely browned in parts.

Dip

  • Meanwhile, in a small blender or large-mouthed jar with an immersion blender, place cashews, garlic, miso, nutritional yeast, lemon juice and water and blend until smooth. Serve with broccoli warm, or at room temperature.

Notes

FYI: You can get away with not soaking your cashews...they just blend up a little silkier if you do.