Vegan Broccoli and Butternut Cheese

I've been on a side kick lately.

Get it?

Broccoli and cheese is one of my childhood favorites.  I wasn't a fan of many vegetables (oh how times have changed), however I LOVED broccoli and cheese.  My dad was usually the one to make my sister and I a box of frozen broccoli and cheese when my mom wasn't around.  We always thought it was a real treat to eat our vegetables on those occasions :)

Fast forward to now and I still love broccoli and cheese.  I just won't go near the pre-packaged frozen kind, or the kind smothered in heaps of butter and cheese.  But don't worry, my solution tastes just as good as the original, if not better!

I shared my recipe for dairy-free and vegan cheese sauce this past winter, made of butternut squash and cashews.  You'd never believe it wasn't a fatty, dairy laden sauce if you didn't know what it in it. That vegan cheese sauce is the secret to my grown-up version of broccoli and cheese.  Simply cook broccoli, then add the sauce.  Yesterday I was using the broccoli and cheese as a dip for a new pumpkin and red lentil focaccia recipe I made. YUM!

Actually, I was on a culinary roll yesterday and I have some pretty sweet recipes in store to share with you the next few weeks.  In the meantime, stay calm and eat cheesy broccoli.


Vegan Broccoli and Butternut Cheese

4 cups broccoli florets, rinsed
1 cup liquid gold sauce

Directions:
Bring 4-5 inches of water to a boil, then add the broccoli to the pot.  Cook the broccoli for 3-5 minutes, or until tender.  Strain the broccoli, making sure to shake out as much water as possible. Run a dish towel around the inside of the pot to absorb any water left-over to avoid having a watery final product.  Add the broccoli back into the pot and pour the cheese sauce on top.  Mix well and serve warm.