• 2 heads broccoli
  • 1⁄2 cup chopped scallion
  • 1⁄4 cup fresh tarragon leaves
  • 1⁄4 cup fresh chopped parsley
  • 2 tablespoons fresh chopped basil
  • 1 clove garlic, smashed
  • 1⁄3 cup tahini
  • 1⁄3 cup Unsweetened Plain Cashewmilk Yogurt
  • 1⁄4 cup extra virgin olive oil
  • 2 tablespoons white or yellow miso paste
  • 1⁄2 cup lemon juice
  • 1 teaspoon sea salt
  • 1⁄4 cup toasted sesame seeds
  • chili flakes, Korean or Aleppo (optional garnish)


Chop broccoli florets into bite-sized pieces and shred the stalks either on a box grater or, if you have one, using the shredding attachment of your food processor.

Blanch the broccoli for 15 seconds in salted boiling water and drain very well. Set aside to cool.

Place all the remaining ingredients into a high-powered blender and process until smooth. If the mixture is too thick, you may drizzle in a bit of water until the desired consistency is reached.

Toss all ingredients together and garnish with toasted sesame and chili flake.

Broccoli Goddess Salad
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