Ingredients:

  • 1.5 lbs cooked chicken breast, shredded or cubed
  • 4 cups fresh broccoli florets
  • 8 oz cremini mushrooms, sliced
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 cup raw cashews, soaked in hot water for 30 minutes
  • 1 cup chicken bone broth
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1/2 tsp onion powder
  • 1/2 tsp sea salt
  • 1 tbsp avocado oil
  • 1/4 cup sliced almonds
  • 1 tbsp nutritional yeast

Instructions:

  1. Heat 1 tbsp avocado oil in a large skillet over medium high heat. Add the 8 oz sliced cremini mushrooms and sauté 5 minutes until they are browned and squeaky. Stir in the 1 diced small yellow onion and 3 cloves minced garlic. Cook for 3-4 minutes until the onions are translucent and fragrant.
  2. Drain the soaked cashews and put them in a blender with 1 cup chicken bone broth, 1 tbsp lemon juice, 1 tsp Dijon mustard, 1/2 tsp onion powder, 1/2 tsp sea salt, and 1 tbsp nutritional yeast. Blitz on high for 60 seconds until the liquid is completely creamy with no visible nut fragments.
  3. In a large bowl (or your skillet), toss the 1.5 lbs cooked chicken and 4 cups fresh broccoli florets with the sautéed mushroom mixture.
  4. Pour the cashew cream over the mixture and fold gently. Ensure every piece of broccoli is tucked into the sauce so it steams perfectly in the oven.
  5. Spread the mixture into a 9x13 baking dish and sprinkle the 1/4 cup sliced almonds over the top.
  6. Place in a 375°F (190°C) oven for 25 minutes until the sauce is bubbling and the almonds are golden brown.
  7. Let the dish sit for 5 minutes. This allows the cashew starches to set, making the sauce much thicker and easier to scoop.