Baked Cheezy Broccoli & Super Coleslaw


A creamy, rich and delicious way to enjoy broccoli. A dairy-free, calcium-rich sauce that makes broccoli a great comfort food and perfect for the cooler winter days.

The picture is not great as I was trying this for the first time and wasn't sure if it was going to turn out so made just a small batch the same time I was making roasted potatoes and beets from the Farmers Market (these were incredible!).

The roasted potatoes and beets were just cut (beets were peeled too) and placed in a bowl with a bit of olive oil and then put on cookie sheet and in the oven at 350 degrees.

Recipe for the cheezy dairy-free, calcium-rich sauce for the broccoli is below.

While the potatoes, beets and broccoli were in the oven – I decided to use the great purple and green cabbage slaw with carrots & apples – all ingredients I got at the farmers market.

This salad  is perfect to keep in the fridge for the week. Once you make it – it lasts for days! (Recipe below)



  • 1/4 C tahini
  • 2 Tbsp lemon juice
  • 2 1/2 Tbsp water (add to desired thickness)
  • 1/4 – 1/2 tsp cumin (start with less, add to taste)
  • 1 Tbsp Braggs soy (or Coconut Aminos or Tamari)
  • 2 Tbsp nutritional yeast

Add the tahini to a bowl, add lemon juice and stir

Add 1 Tbsp of water, stir, then add another Tbsp of water and stir – add more to thin if you need to

Add Braggs or Coconut Aminos and stir to mix

Add the cumin and nutritional yeast and stir until creamy

Taste and adjust to taste

Add some of this sauce to the bowl of broccoli.

Stir to combine

Add a bit of olive oil to broccoli mixture and mix

Add the broccoli mixture on the cooking sheet and place in oven and bake for about 20 minutes 












The Slaw:

  • 1 1/2 C green cabbage thinly sliced or shredded
  • 1 1/2 C purple cabbage thinly sliced or shredded
  • 1 C shredded carrots
  • 4 green onions chopped
  • 1 apple diced

Add ingredients into a larger bowl and stir to mix. Make dressing.

The dressing:

  • 1/4 C tahini
  • 2 Tbsp lemon juice
  • 1 tsp Braggs soy or coconut aminos (or Tamari)
  • 3-4 Tbsp water
  • 2 1/2 Tbsp nutritional yeast
  • 1/4 tsp cumin
  • Salt & pepper to taste

Add tahini to a small deep bowl.

Add lemon juice and stir to mix.

Add Braggs soy and water (start with 3 Tbsp, then add more as needed to thin). Stir until creamy

Add nutritional yeast, cumin, salt and pepper. Stir until creamy.

Add some of this onto the cabbage slaw, stir to mix well. Add more sauce as needed.

NOTE: This coleslaw sauce can also be used as a dressing for a kale salad and in making kale chips!


Wishing you,

Health, Happiness, Passion & Purpose!

With Love, Diana

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