broccoli with garbanzo beans, cashew sauce, vegan alfredo sauce, vegan dinner, vegan lunch

Broccoli with garbanzo beans and cashew dressing



  • 2 cups raw broccoli, chopped small
  • 1/2 cup cooked chickpeas

Cashew sauce:

  • 1 cup raw cashews, soaked overnight or boiled for 30 minutes
  • 13 raw almonds, soaked overnight or boiled for 30 minutes
  • a pinch of salt
  • a pinch of pepper
  • 1 garlic clove
  • 1 tbsp hemp seeds
  • 1/2 tbsp ground flaxseeds
  • 1 1/2 tbsp nutritional yeast
  • 2 tbsp parsley (I used some I had frozen)
  • 1/4 tbs x 2 onion powder 
  • 1/2 cup of warm water


  • sliced raw almonds
  • cranberries
  • 1/2 avocado, diced


In a bowl, add the broccoli and the garbanzo beans.

Sauce: Add all ingredients in a blender and blend until smooth.

Add the sauce in the bowl with the broccoli and garbanzo beans and mix well. Then add the avocado, cranberries and almonds, and mix again.

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