Broccoli Bites with Cashew Alfredo Dipping Sauce

Photography by Jason Richardson | Food styling by Mary Valentin

Nutrient-dense fritters are a creative way to serve broccoli. Plus, they’re plant-based and taste bud-approved.

Broccoli Bites with Cashew Alfredo Dipping Sauce

Developed by Brieanna Casperson

Servings: 8
Serving size: 3 fritters and 1½ tablespoons dipping sauce (120 grams)
Prep time: 45 minutes
Cooking time: 15 minutes


Cashew Alfredo Dipping Sauce

  • [150 grams]              1 cup whole raw cashews
  • [260 grams]              1 cup (240 milliliters) unsweetened almond milk
  • [15 grams]                1 tablespoon (15 milliliters) fresh-squeezed lemon juice (about ½ lemon)
  • [20 grams]                ¼ cup nutritional yeast
  • [9 grams]                  2 cloves garlic, minced
  • [<1 gram]                  ⅛ teaspoon ground nutmeg
  • [<1 gram]                  ¼ teaspoon black pepper, finely ground

Broccoli Bites

  • [170 grams]              2 cups broccoli florets, diced
  • [270 grams]              1 can (15½ ounces) low-sodium chickpeas, drained
  • [20 grams]                ¼cup, plus ⅓cup parsley, chopped
  • [30 grams]                ¼ cup sweet onion, diced
  • [100 grams]              2 whole eggs
  • [20 grams]                ¼ cup ground yellow cornmeal
  • [200 grams]              1 cup plum tomatoes, diced (about 3-4 tomatoes)
  • [50 grams]                ¼ cup sundried tomatoes soaked in olive oil, diced


  1. Make the cashew alfredo dipping sauce by placing cashews, almond milk, lemon juice, nutritional yeast, garlic, nutmeg and black pepper into a blender and puree until smooth. Use a spatula to scrape down the sides of the blender, pour mixture into a bowl, cover and refrigerate until ready to serve.
  2. Preheat oven to 350°F (177°C). Make broccoli bites by placing broccoli into blender or food processor and pulsing until fine. Transfer into a large bowl. Pour chickpeas into blender or food processor and pulse until almost smooth with a slightly chunky texture. Transfer chickpeas to the bowl with broccoli. Add ¼ cup parsley and onion to the bowl with broccoli and chickpeas. In a separate small bowl, whisk eggs until combined, then pour over the broccoli-chickpea mixture. With clean hands, knead the mixture until all ingredients are combined and moist.
  3. Sprinkle 1 tablespoon cornmeal over the mixture and knead until combined. Add another tablespoon and knead; repeat until all cornmeal is incorporated.
  4. Use a spoon to scoop about 3 tablespoons of the mixture, gently form a ball about 1½ inches in diameter and place onto a nonstick baking sheet. Repeat with remaining mixture. Bake for 15 minutes. Remove from oven and let cool on baking sheet for 5 minutes. Use spatula to transfer fritters to a serving dish. Garnish with remaining ⅓ cup chopped parsley, fresh tomato and sundried tomatoes, and serve with dipping sauce.

Cooking Note:

To make fritters vegan-friendly, use “chia eggs” in place of eggs. For this recipe, 2 “chia eggs” are equivalent to 2 tablespoons (21 grams) chia seeds and 4 tablespoons (60 milliliters) water. Combine ingredients in a small bowl and let sit for 5 minutes before adding to the broccoli-chickpea mixture.

Nutrition Per Serving:


Note: Nutrition information for potassium in almond milk and phosphorus in nutritional yeast not available.

Brieanna Casperson on Facebook
Brieanna Casperson
Brieanna Casperson, RDN, is a Connecticut-based dietitian with a focus on plant-based cooking and baking. Read her blog, B.Flavorful, and follow her on Facebook.