Low Carb Broccoli with Vegan Cheese Dip

Who doesn’t love a combination of cheese and broccoli? This plant-based Keto snack recipe has everything anyone loves about cheese dip. The only difference is this cheese dip is made entirely from cashews and a little cheese-flavored nutritional yeast. Don’t worry, nutritional yeast is not active, so there is no living bacteria in the recipe. Dip warm, roasted broccoli in the cheese dip, which has been seasoned with just the right spices. Serve this snack in a larger group setting or make just enough for yourself. You could even double your snack and enjoy this recipe as part of a lunch or whole meal.

What does nutritional yeast do?

Nutritional yeast is great for plant-based Keto diets because it’s loaded with B vitamins. You could normally get B vitamins from meat and eggs, but you need something to supplement what you’re not eating. B vitamins are crucial for a variety of body functions and helping you break down other nutrients.

Other low-carb vegetables for dipping

On the Keto diet, you can eat a colorful variety of low-carb vegetables. Perfect dipping vegetables could be cauliflower, cucumber, bell peppers, or mushrooms. Whether you are eating them roasted or raw will not change your macros, but make sure to include any cooking oils you may use in your food log.

Can I keep the leftovers?

Keep leftover cheese dip stored in an airtight container in your refrigerator. It’s best to reheat any leftovers on a stovetop. If the cheese dip seems too thick, add a tablespoon of almond milk at a time to bring it back to the right consistency.

Net Carbs

11.2 g
Fiber

3 g
Total Carbs

14.2 g
Protein

7.3 g
Fats

23.9 g

284 cals

Quantity

Serving Size

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Create Shopping List

Cashews

4 oz
Water

3 tbsp
Garlic powder

0.13 tsp
Nutritional Yeast

2 tbsp
Broccoli, raw

8 oz
Olive Oil

3 tbsp
Salt

0.25 tsp
Black pepper

0.25 tsp
Onion powder

0.25 tsp
Garlic powder

0.13 tsp
Paprika

0.25 tsp

Step 1

Place the cashews in a pot and fill the pot with just enough water to submerge the cashews. Bring the pot to a boil on the stove, and boil the cashews for 15-20 minutes or until they’re soft enough to smash with a fork. Boil with the lid on to keep the water from evaporating too much.
Step 2

While the cashews are hot, transfer them and the water from the pot to a blender or food processor. Blend the cashews until you have a smooth cream. You can add 3-4 tablespoons of water to the blender (or however much you need) to bring the cream to the right consistency.
Step 3

Add garlic powder and nutritional yeast to the cashew cream and blend. Add more water if needed to bring the consistency to a cheese dip. Keep the cheese dip warm in the blender set to the side for now.
Step 4

While your cashews are boiling, prepare the broccoli by cutting it into small and medium-sized florets. Add the broccoli florets to a mixing bowl, and douse them with the olive oil. Toss the broccoli with the olive oil, salt, pepper, onion powder, garlic powder, and paprika.
Step 5

Turn on an oven to preheat to 375 F (190 C) and line a sheet tray with parchment paper. Arrange the broccoli on the tray, then roast the broccoli in your oven for about 30 minutes. You can flip the broccoli over or rotate the pieces after 20 minutes for even cooking.
Step 6

Serve the broccoli with the cheese dip warm for serving. The cheese dip can be quickly reheated on a stovetop if need be. Simply whisk the dip back together.