Ingredients
1cupunsalted cashews,raw
½cupwater
¼cupfresh lemon juice
2tbspextra virgin olive oil
2tbspdijon mustard
1tspapple cider vinegar
½tsponion powder
½tspgarlic powder
½tspfine sea salt,or regular salt
⅛tspred pepper flakes
1lbbroccolini
3½tbspextra virgin olive oil
½tspsalt,plus more to taste
⅛tspfreshly ground black pepper,plus more to taste
2tbspfresh garlic,finely chopped
½cupalmonds,sliced, raw
1½tbspfresh lemon juice
½tsplemon zest,finely grated, plus more to taste
Preparation
Soak the cashews for 2 hours in a bowl covered with filtered water, then drain. Alternatively, quick-soak the cashews by covering them with boiled water and soaking for 10 minutes, then draining.
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
Toss the broccolini with 2 tablespoons of the olive oil, ¼ teaspoon of the salt, and the pepper. Roast for 10 to 15 minutes or until tender and slightly crispy.
While the broccolini is roasting, make the dressing. Throw the soaked and drained cashews, water, lemon juice, olive oil, mustard, vinegar, onion powder, garlic powder, salt, and red pepper flakes into a blender. Blast on high for 30 to 60 seconds until smooth and creamy.
In a small pan over medium-low heat, warm the remaining olive oil and cook the garlic for 1 to 2 minutes until fragrant and just starting to brown.
Add the almonds, and stir for about 1 minute, or until just warmed. Stir in the lemon juice and zest. Remove the pan from heat.
Remove the roasted broccolini from the oven and transfer to a platter. Sprinkle the almond mixture over the top of the broccolini, and season with additional lemon juice, zest, salt, and pepper to taste.
Drizzle with a small amount of the sauce, and pass the remaining sauce at the table. Serve warm.
