Broccoli Pancakes with Vegan Cheese

Broccoli Pancakes with Vegan Cheese Sauce

Serves 4

For the broccoli pancakes:

12.7 oz. (360g) broccoli florets

1 tbsp. ground flaxseed + 3

tbsp. water

½ tsp. garlic powder

¼ tsp. red pepper flakes, plus

extra to garnish

4 tbsp. all purpose flour

½ tsp. baking powder

salt & pepper

½ tbsp. olive oil

lemon wedges for serving

For the "cheese" sauce:

6.9 oz. (195g) cashew nuts

4 tbsp. nutritional yeast

½ tsp. garlic powder

¼ tsp. chili powder

1 tbsp. olive oil

½ tsp. salt

8 fl oz. (240ml) warm water

What you need to do

Steam the broccoli until tender, then set aside to cool slightly before cutting into small pieces.

In a large bowl, whisk ground flaxseed and water together and set aside for 5 minutes. Then add the garlic powder, red pepper flakes, flour, baking powder, salt, pepper, and chopped broccoli and stir to combine.

Heat the olive oil in a large skillet over medium-high heat. Scoop 2 tablespoon sized mounds of the broccoli batter into the skillet, flattening the top with the back of a spoon or spatula. Cook the pancakes for 2 minutes, until browned. Then flip over and cook on the second side until brown, and the pancake is cooked through. Repeat the process with the remaining batter.

To make the “cheese” sauce, add the cashews, nutritional yeast, garlic powder, chili powder, olive oil, and salt, to a food processor or high speed blender. While blitzing together, slowly drizzle in the warm water until the sauce reaches a creamy consistency.

Serve the broccoli pancakes, with the vegan cheese sauce and lemon wedges.