Broccoli with Garlic Cashew Butter

BroccoliBroccoli with Garlic Cashew Butter has been on the menu of many a family dinners at my house, as well as being served at this year’s Thanksgiving. I’ve always been fond of vegetables, especially when you take the time to actually treat them with some culinary flair. This recipe does exactly that!

Broccoli with Garlic Cashew Butter

Serving Size: 4 servings


  • 1 medium (1 1/2 pounds) broccoli cut into large florets, stems trimmed
  • 1 cup water
  • 1/4 cup butter
  • 1 tablespoon brown sugar, firmly packed
  • 1/4 teaspoon black pepper
  • 3 tablespoons soy sauce
  • 2 teaspoons vinegar
  • 1/4 teaspoon minced fresh garlic
  • 1/3 cup salted cashews


  • Place broccoli and water into Dutch oven, cover and bring to boil. Cook over medium heat until crisp tender (5-7 minutes), then drain. Place in serving dish and keep warm. In same pan melt butter, then add remaining ingredients, except cashews. Cook over medium heat, stirring occasionally, until mixture comes to a boil (3-4 minutes.) Stir in cashews. Serve broccoli with sauce.


Adapted from Land O Lakes Treasury of Country Recipes.

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