WHOLE30| GLUTEN-FREE | DAIRY-FREE
▢1 cup smooth peanut butter ▢1 ¼ cups coconut sugar ▢2 tbsp maple syrup ▢½ cup vegan butter, I like Miyokos or Kite Hill brands ▢1 tsp vanilla extract ▢2 eggs ▢1 ⅓ cups gluten free all-purpose flour, I like King Arthur brand! ▢1 tsp baking soda ▢½ tsp baking powder ▢¼ tsp salt
– Preheat oven to 350. Bring a large pot of water to a boil. Add chopped broccoli florets and cook for 3-4 minutes. Drain, and set aside. – Make the sauce. Combine cashews, coconut milk, chicken broth, lemon juice, nutritional yeast, garlic, mustard, and spices into a high powered blender. Blend on high for 30 seconds until the sauce is very creamy.
– Spray a casserole dish (I used 9×9 but you can also use a 9×13 – it will just be a little thinner) with cooking oil. Add broccoli to the casserole dish and pour the sauce overtop. Mix well until combined.
– Make the topping. Heat the ghee over medium high heat and add in the pork panko (or breadcrumbs/crackers/chips of choice). Saute for 1-2 minutes until combined and slightly toasted. Spread the topping evenly on top of the broccoli mixture.
– Bake the casserole for 35-40 minutes until cooked through and bubbling on the edges. Serve and enjoy!