Creamy Hot Broccoli Dip

This creamy tasty dip is great for just about any occasion. Made with fresh cashew butter created in the NutraMilk for a subtle sweet & nutty cheesy flavor. Serve with crackers, toasts, vegetables, nachos, etc.


For dip

  • 1 cup white beans, drained OR 8 oz. vegan cream cheese
  • 1/2 cup cashew butter made with the NutraMilk
  • 1 tbsp. lemon juice
  • 1 tbsp. tapioca starch
  • 2 tbsp. nutritional yeast
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • ½ tsp. paprika
  • salt to taste
  • pinch of red pepper flakes optional, for a kick
  • 1 ¼ plant based milk of choice made with the NutraMilk
  • 5 cups fresh broccoli cut into small pieces

For cashew butter

  • 2 cups (300g) cashews
  • 1/8 teaspoon Pink Himalayan salt (optional)


  • Making cashew butter
    • Place cashews and salt in the NutraMilk container.
    • Press Butter cycle, set for 5-6 minutes.
    • Press Start.
    • Open the container lid.
    • If necessary, set for an additional 1-2 minutes for a creamier butter.
  • Pre-heat oven to 375F degrees.
  • Process all of the ingredients, EXCEPT for the broccoli, in the NutraMilk until smooth and creamy.

  • Pour the mixture into a baking dish. Then, mix in the broccoli.

  • Top with your favorite vegan cheese if you want.
  • Bake for 20-25 minutes, until the dip is getting a little golden brown.

  • Serve hot with crackers, veggies, or toasted bread.

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Karissa´s Vegan Kitchen.