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Roasted Broccolini with Creamy Lemon Goat Cheese

Roasted Broccolini with Creamy Lemon Goat Cheese

I have been craving vegetables more and more recently- I mean, they’re like 100% of my diet anyways, but I’ve just been wanting simple, yet delicious, beautiful, crunchy veggies. I’m always trying to come up with vegan versions of dishes I used to enjoy growing up, and this one is something my Grandma made as a side pretty often. I didn’t realize how easy it would be to recreate as a vegan dish until recently, and it was too good not to share!

This recipe is completely vegan-, gluten-, and soy-free!


Roasted Broccolini

  • big bunches of broccolini
  • tsp minced garlic
  • tsp sea salt
  • tsp black pepper
  • 1-2 tsp crushed red pepper
  • 2-3 tbsp extra virgin olive oil

Creamy Lemon Goat Cheese

  • 1 cup raw unsalted cashews
  • 1/4-3/4 cup filtered water
  • 1 1/2 tbsp fresh lemon juice
  • 2 tsp lemon zest
  • 1 tsp sea salt


Roasted Broccolini

  1. Preheat your oven to 450F

  2. Cut your broccolini into roughly 1 inch pieces.  I roast the stems and the leaves as well.  Toss them with your olive oil & spices, and spread in a single layer on a baking tray. 

  3. Place your broccolini into the oven and allow to cook for 10-15 minutes, flipping halfway.  I like mine to still be crunchy, you can leave it in longer if you want it to be softer. 

Creamy Lemon Goat Cheese

  1. Place all of your ingredients in a high powered blender & blend until you have a thick-ish sauce.  Start with less water, and add more as needed.  This should be the consistency of yogurt & should be able to drizzle over the broccolini. 

  2. Serve this either on the side or drizzled over top of your freshly roasted broccolini. 

Original post & recipe: PLVNT for Milk and Eggs

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