Broccoli, Cashew & Feta Spread
Easy, creramy and delicious!
The other weekend, I was checking my fridge and didn’t felt like making another stir-fry with my leftover broccoli or even roast them in the oven. I was looking for something creamy so at first I thought of making a broccoli soup but then I remembered the spread that I saw in a Jumbo magazine (a pesto kind) and thought of making my own version.
My broccoli spread is flavoured with garlic, spring onions and I use feta cheese to make it even creamier. The cashews also add up to the creaminess and the squeeze of lemon juice livens the whole thing up! It's the perfect green dip and so addictive to eat.
Use this dip as pasta sauce or dressing for your so salad.
Broccoli, Cashew & Feta Spread
- Prep: 5 min
- Total: 10 min
Vegetables
Ingredients
- 1½ cup broccoli
- ½ cup feta (use a vegan feta to veganize this spread)
- ½ cup cashew nuts
- ⅓ cup olive oil
- 2 garlic cloves
- 1 spring onion
- juice of one or half a lemon (depends on how zesty you like it)
- salt & pepper to taste
Instructions
- Fill a pan with 1 cup of water and cook the broccoli with the garlic cloves for about 2-4 minutes. Rinse off and set it aside.
- Then toast the cashews in a pan until they are golden brown.
- In a mixer/blender add the broccoli, cashews and other ingredients until you have a fine paste. Garnish with some olive oil, a few broccoli florets, crushed cashews and salt & pepper. Serve on toasted bread, crackers, in a salad or pasta. Enjoy!
TIPS:
- Add a few tablespoons of pasta water to your spread and turn it into a sauce.
- You can store your spread in the fridge in an airtight container for 2-3 days.
- Veganize your spread by using a vegan feta of your choice.
If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!