Raw Vegan Broccoli In Cheese Sauce

May 10, 2011 by Keri

Last week, a new friend contacted me asking if I knew of any vegan caterers in the area, and if not, would I be interested. She was looking for someone to make a staff meal for 14, because with one vegan and one vegetarian to accommodate, she decided to go all-vegan. Did I mention I like the way this girl thinks?! Anyway, I figured I could handle a meal for a meal 14 people, so today I’m busy in the kitchen, filled with vegan enthusiasm, preparing a casual dinner. On the menu is twice baked spaghetti, a huge organic salad with maple dijon dressing, and my beloved sticky toffee pudding.

So while I’m in the kitchen baking, I wanted to share with you, with publisher permission, another one of my favorite raw recipes from Alive in 5 by Angela Elliot.  I’ve actually made this broccoli three times now, practically a record for my kitchen, and the husband and I really enjoy it. If you love tahini, this recipe is for you! I call it vegan cheesy broccoli or vegan cheese-crusted broccoli, because the thickness of the tahini “cheese” is just a little much for me to convince the family it’s a “sauce”. Together in two minutes flat, this raw vegan recipe is perfect for a cold picnic side, everyday lunch, quick midday snack, or even as a main salad topping. Give it a try!

Vegan Snack Recipes

Raw Vegan Broccoli In Cheese Sauce Raw Vegan Broccoli In Cheese Sauce
May 10, 2011 Vegan

Raw vegan recipes don't get any easier than this 5 minute raw cheesy broccoli from Alive in 5.

Prep time:
Total time:
Yield: 1 Head of Broccoli, Serves 2
1 bunch broccoli
6 tablespoons raw tahini
1 tablespoon nutritional yeast powder
1/2 teaspoon Himalayan salt
1/4 teaspoon cayenne
Clean the broccoli, trim the stems, and slice it into bite-size pieces. Combine the tahini, nutritional yeast powder, salt, and cayenne in a large bowl. Add the broccoli and mix well.

Vegan Snack Recipes

Tahini seems to have a love it or hate it flavor. Are you a tahini lover? What’s your favorite way to use tahini?

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I Eat Trees is a blog featuring my adventures in all things vegan. My favorite recipes, snack food finds, and restaurant trials are all on the menu so enjoy!


  1. Jameson says:

    Perfect timing! Just yesterday I was looking for another way to use the rest of my jar of tahini. Hummus is great, but a little tahini goes a long way. Think I’ll try this out. Good luck with the dinner.

    • Keri says:

      A little definitely goes a long way. Make hummus, this.. and then dip the broccoli in hummus. 😉

  2. Stefanie says:

    That looks good. I like tahini. I use it in sauces and homemade hummus. It is also good straight from the jar.

    • Keri says:

      I really want to like it straight from the jar or just on toast, but I definitely have to be in the mood. It’s such a strong flavor!

  3. Jess - The Domestic Vegan says:

    How cool!!! Have fun with your catering gig. That’s awesome!

    I used to dislike tahini, but now I love it! I think hummus was the tahini gateway for me; once I realized how much I love it in hummus, I started adding it to other things. I wouldn’t eat it on toast the way I would with other nut or seed butters, but it’s such a fantastic addition to so many recipes!

    • Keri says:

      Thank you, Jess! 🙂

      I love it in hummus, sauces, pretty much anything actually! It gives such a flavor punch. By itself, I do occasionally. I’m working on it!

  4. Oh, Keri, this looks fantastic! I’m hoarding exciting raw recipes 🙂

    How fabulous that you’re catering meal — any chance you might consider this a business? Exciting!

    • Keri says:

      I would love to incorporate vegan catering into my business! I don’t really have the capacity at the moment to prepare food for a huge event, but if someone needs a small vegan meal (probably 20 people or less) or dessert, I’m there! Maybe someday, though. It went REALLY well!

  5. Megan says:

    Yum! I really didn’t like tahini at first, but it’s growing on me. Of course, it will never stand up to almond butter or peanut butter,
    I’m also really liking nutritional yeast-cheezy dishes, too. Can’t wait to try this recipe! 😀

    • Keri says:

      Well, no. Nothing can replace peanut butter. I could live on peanut butter! 🙂
      Hope you enjoy the recipe!

  6. rawkinmom says:

    very cool gig!!!! I would be nervous feeding 14 people vegan food!!! But what a cool thing to be offered!!!!

  7. Bess @ I Dream of Greenie says:

    I made a variation of this for dinner party, adding yellow miso and a little soy milk to thin it out… served with lightly steamed broccoli and cauliflower and topped with toasted pinenuts and a touch of smoked sundried tomatoes.

    It was a huge hit!!!

  8. Sam (Quantum Vegan) says:

    Yum, looks great! I’m definitely a tahini lover. Love it in hummus, sauces, you name it. There’s a particularly good “nearly raw” tahini noodle recipe in Vegan Yum Yum that makes good use of it. 🙂

    • Keri says:

      Oh, I think I remember seeing that recipe now that you mention it! I’ll have to give it a try. Thank you!

  9. Maria says:

    Hi! I was wondering if you would like this recipe featured in the crazysexylife.com newsletter next week. It goes out to around 14,000 members. You can email me at maria@crazysexywellness.com and let me know. Thank you!