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Hi friend! I hope you’ve been having a lovely week so far. Today I want to share a sweet new recipe I developed when I had an over abundance of broccoli in the fridge that needed to be used ASAP. Now you all know what a fan I am of kale chips in different flavours so I decided to take the same basic premise and apply it to my favourite cruciferous veggie. And friend, I was not disappointed! I am happily sitting here eating two entire heads broccoli and wishing for more.

I have found that broccoli gives these treats a bit more substance and can really fill you up as a snack or even a small meal. You’ll be using tahini, so you’re getting lots of bone-building calcium and cashews to add some healthy fats, proteins, and fibre. The nutritional yeast is actually a complete protein source, which is great for vegans of vegetarians who are looking to up their protein game, in addition to providing some B vitamins, iron, and chromium. This last mineral is crucial for helping maintain balanced blood sugara key to keeping inflammation in check.

Broccoli is a fabulous cruciferous veggie that contains sulfur compounds that help with liver detoxification. A healthy, happy liver is key to maintaining glowing skin, a healthy weight, proper digestive function, and shiny hair, so make sure you don’t skimp on the brassicas! A few other great options are cauliflower, Brussels sprouts, kale, turnips, cabbage, kohlrabi, rutabega, collard & mustard greens. Alrighty, now that I’ve convinced you these bad boys are definitely super powered snacks, let’s get to the good stuff!

Cheezy Vegan Broccoli Bitesbroccoli bites


  • ½ cup cashews, soaked and drained
  • 2.5 tbsp. tahini
  • 1 tbsp. tamari or GF soy sauce (organic)
  • 2 tbsp. rice vinegar
  • ¾ cup water
  • ¾ cup nutritional yeast
  • 1.5 tsp. smoked paprika
  • 1.5 tsp. garlic powder
  • 1 tsp. onion powder
  • 2 heads broccoli florets


  1. In a food processor combine cashews, tahini, tamari, rice vinegar, water, nutritional yeast, paprika, garlic & onion powder until smooth.
  2. Place broccoli florets in a large metal bowl and pour sauce over top, tossing and massaging until completely coated.
  3. Spread out evenly on trays in a dehydrator and let dry overnight on highest setting. Conversely you can roast them in the oven low and slow, around 200F until fully crispy.
  4. Enjoy!

Well friend, that’s our recipe for today! If you haven’t yet joined my mailing list to keep up to date on all the latest and greatest recipes from the Nourished by Caitlin Kitchen then click here to sign up and receive my free Fantastic Fermentation E-Book. Thanks for stopping by 😀

Cait xo