A resourceful and delicious chunky dip made from leftover steamed broccoli stems, avocado, cashews, basil, and sea salt. This plant-based, gluten-free, and paleo-friendly dip is perfect for buddha bowls, toast, or paired with roasted acorn squash.
First, steam the broccoli stems and then keep them in the fridge, ideally overnight. The next day, add the steamed broccoli stems, 1 avocado, 1/2 cup of cashews, 1/4 cup water, basil, and sea salt to a high-speed blender like a Vitamix. Pulse the mixture to keep it chunky, rather than blending on high to create a creamy spread.
