Broccoli Tater Tots with Aioli

appetizer cashew butter cashew milk dairy free gluten free nut butter nut milks vegan

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

INGREDIENTS

For cashew milk and butter

  • 1 cup (150g) cashews
  • 1/8 teaspoon Pink Himalayan salt (optional)

For Tots

  • 2 medium heads broccoli, cut into florets
  • 1/4 cup onion, minced
  • 1/4 cup finely ground breadcrumbs, oats, or gluten-free breadcrumb mix
  • 2 tbsp. cashew butter or other nut butter of choice made with the NutraMilk
  • 1/4 cup grated parmesan cheese or nutritional yeast* (vegan option)
  • 1 large egg* (optional-omit if vegan)
  • salt & pepper to taste

For aioli

  • ⅔ cup vegan mayonnaise made with the NutraMilk
  • 2 garlic cloves, minced
  • 1 tsp. lemon juice
  • ¼ tsp. sea salt
  • 2-4 tbsp. water to thin (optional)

For avocado aioli:

  • 1 ripe avocado

INSTRUCTIONS

For cashew butter and milk

  • Start by making fresh cashew milk with the NutraMilk:
    • Place cashews in the NutraMilk container.
    • Press Butter cycle, set for 4-5 minutes.
    • Press Start.
    • Open the container lid, take out 2 tbsp. for tater tots and set aside.
    • Add water and replace lid.
    • Press Mix (do not change the default Mix time).
    • Press Start.
    • Press Dispense.
    • Press Start and open spigot to fill your storage container.

For aioli

  • Add vegan mayonnaise, garlic, lemon juice, and sea salt to the NutraMilk (you can also use a hand blender). Process until smooth. Divide aioli in half.
  • Add avocado to one half and process until smooth.

For tots

  • Cook broccoli until tender, but not mushy. About 5 minutes.
  • Measure out 3 packed cups of the broccoli and add it to the NutraMilk. Mix for just a few seconds until mashed but do not over process. Add the minced onion, breadcrumbs, egg, cashew butter, parmesan cheese and mix until thoroughly combined. Transfer to a bowl.

  • Using your hands, portion out about 2 tablespoons of the mixture and mold it into a tater tot shape. Arrange the tots on the prepared baking sheet, spacing them about 1 inch apart.
  • Bake the tots for about 20 minutes then flip them once and bake them an additional 10 to 15 minutes until crisp.
  • Serve with simple aioli and avocado aioli as a dip. Enjoy!



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