Much to the delight of my parents, broccoli and cheese were among my favorite foods growing up. That is, because I used to dip my broccoli in cheese, otherwise I wouldn’t eat it. For my parents, that was a small compromise to make considering I was willingly reaching for some greens—not an easy feat apparently. Now that I have my own kids, I’m quickly discovering how a little bit of creativity goes a long way. In this case, some cheese dipping sauce goes a long way. These easy roasted broccoli tots are a hit with the little ones, so much that I make them a few times a week without any complaints. The best part is I use a dairy-free dipping sauce made from soaked raw cashews, almond milk, lemon juice, apple cider vinegar, onion powder, garlic powder, and nutritional yeast.



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