Vegan broccoli and almond spread

Vegan broccoli and almond spread: a creamy spread for bread with broccoli, almonds, garlic, lemon juice and nutritional yeast – savoury, fresh and quickly made.

At a glance

• Serves 4
• Prep time: 10 min
• Cooking time: 5 min
• Total time: 15 min
• Calories: 140 kcal per serving
• Protein: 6 g
• Fat: 10 g
• Carbs: 6 g

Ingredients

• 300 g broccoli
• 60 g almonds
• 1 clove of garlic
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 2 tbsp nutritional yeast
• 1 pinch of salt
• 1 pinch of pepper

Method

You’ll need: saucepan · food processor · sieve

1. Briefly blanch the broccoli in salted water, then refresh in iced water and drain well.
2. Toast the almonds briefly if you like, to intensify their flavour.
3. Put the broccoli in a food processor with the almonds, garlic, olive oil, lemon juice and nutritional yeast.
4. Blend everything until creamy and spreadable. Add a little water if needed.
5. Season with salt and pepper and spoon the spread into a clean jar.
6. To serve, spread on fresh bread or serve as a dip with raw veg and roasted vegetables.

Good to know

A spread like this rescues any simple bread supper. Creamy, savoury and pleasantly fresh – without much effort, but with really good flavour.

Swaps

Almonds → cashews (milder flavour, also with unsaturated fatty acids); olive oil → avocado oil (more neutral, with monounsaturated fatty acids); lemon juice → lime juice (similarly fresh, also provides a little vitamin C); nutritional yeast → white almond butter (creamier, also with vitamin E and magnesium)

Allergens

Contains tree nuts from the almonds; well suited to children when mildly seasoned, and during pregnancy the spread is fine if freshly made and stored cleanly.

Dairy-free recipes