About the Recipe
2 Cups of broccoli pieces, chopped
2 Cups raw cashews (soak to soften)
1 jalepeno chopped
1 onion chopped
2 cloves garlic minced
2 tbsp of nutritional yeast
1 tbsp of olive oil
pinch of Himalayan salt
Place all ingredients into a food processor or vitamixer and pulse setting. It should look pasty and thick, do not over process.
Scoop out and put in cheese cloth, squeeze out the excessive liquid or by hand each time you roll into a ball.
Place broccoli balls on parchment paper, cover with plastic wrap and then refrigerate to firm up.
Enjoy them as they are or with your favorite dipping sauce. The broccoli balls stay in fridge up to 3 days.