Our Kitchen Classics series features staple recipes from Umahro Cadogan, the Danish “Food Doc” and Functional Medicine expert. This healthy cream of broccoli recipe tastes uber creamy but you’ll find it contains no dairy. Perfect for a chilly fall evening.
Cream of Broccoli and Cashews
½ L water
1/4 c (50 grams) raw cashews
2 cloves garlic, ground
1 tsp Herbamare (or your other favorite herb blend)
1⁄4 teaspoon fish sauce
1⁄4 vanilla pod or 1/8 teaspoon vanilla powder
1 1/2 c (300 grams) of broccoli cut into pieces
1⁄4 tsp of freshly grated nutmeg
2 tbsp of extra virgin olive oil
1 tbsp freshly squeezed lemon juice
- Bring the water to a boil with the cashews, Herbamare, garlic, fish sauce, vanilla, salt and pepper.
- Add the broccoli and boil for exactly 3 minutes.
- Add nutmeg, olive oil and lemon juice. Blend it all in a blender until smooth. Serve.
This will keep for 1-2 days in the refrigerator.