Being cows milk intolerant, broccoli and cheese no longer exists. Heck I never have even had it even before this intolerance. I wanted to change up a normal sauté. I was bored. I had some whipped goat cheese dip on hand and decided to pour it over vegetables. Ummm yum!!
Seeing size:
1 meal portion or 2 side servings
Ingredients:
2 cups of mixed frozen/fresh vegetables (I used carrots, broccoli, and cauliflower)
3 tablespoons of whipped goat cheese dip
1/4 cup of nutritional yeast
Directions:
1. Sauté the vegetables until softened.
2. Add in the dip and nutritional yeast.
3. Serve immediately or stores well in the fridge for three days.
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