Ingredients
Directions
Make the broccoli: In a covered pot or pan that will fit your chosen steamer, heat 3–4 inches of water over high heat until it boils.
Add the broccoli to the steamer basket (a stainless steel colander could work too if you don’t have a steamer basket — just make sure the colander is not in the water, but just above it).
Carefully, place the steamer into your pot or pan and reduce heat to low-medium. If you are using a metal or silicone steamer, place the lid on top and steam veggies until crisp-tender. Make sure you monitor the water level of your pan so that it doesn’t dry out — if it does, just pour in a bit more water down the side of the pot.
In the meantime, make the sauce: Add all ingredients to a food processor or high-speed blender. Blend until smooth. Taste and adjust ingredients as needed (more lime for tartness, more tamari for umami saltiness, more almond butter for nuttiness, more ginger for spice).
When the broccoli is ready, carefully (caution with the steam!) place it into a large bowl. Pour the desired amount of sauce over top. Depending on how much sauce you like, you may have leftover sauce. That’s okay — it will keep for 5–7 days in the fridge — see Chef’s Notes.
Sprinkle with sesame seeds, cilantro, and green onion.
Chef's Notes
Substitutions
Use cauliflower, carrots, or other vegetables of choice in place of half the broccoli or all of the broccoli.
You can use organic peanut butter in place of the almond butter; however, you won’t get the same nutrient profile.
You could also try half almond butter and half peanut butter in place of all the almond butter.
Other uses for the almond sauce
Use it as a grain bowl sauce.
Add water and use it as a salad dressing.
Fold it into stir-fries.
Use it as a veggie dip.
Top it on sandwiches or drizzle in wraps.
Ingredients
Directions
Make the broccoli: In a covered pot or pan that will fit your chosen steamer, heat 3–4 inches of water over high heat until it boils.
Add the broccoli to the steamer basket (a stainless steel colander could work too if you don’t have a steamer basket — just make sure the colander is not in the water, but just above it).
Carefully, place the steamer into your pot or pan and reduce heat to low-medium. If you are using a metal or silicone steamer, place the lid on top and steam veggies until crisp-tender. Make sure you monitor the water level of your pan so that it doesn’t dry out — if it does, just pour in a bit more water down the side of the pot.
In the meantime, make the sauce: Add all ingredients to a food processor or high-speed blender. Blend until smooth. Taste and adjust ingredients as needed (more lime for tartness, more tamari for umami saltiness, more almond butter for nuttiness, more ginger for spice).
When the broccoli is ready, carefully (caution with the steam!) place it into a large bowl. Pour the desired amount of sauce over top. Depending on how much sauce you like, you may have leftover sauce. That’s okay — it will keep for 5–7 days in the fridge — see Chef’s Notes.
Sprinkle with sesame seeds, cilantro, and green onion.
