Reviewed: Aug. 10, 2009

Everyone loved this...I don't eat broccoli so I could only go by what others said!

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LENAMARIANA

Home Town: Hollywood, Florida, USA

Living In: West Palm Beach, Florida, USA

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Reviewed: Aug. 9, 2009

So great, used Balsamic instead of White Vinegar!

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ValsGal27

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Reviewed: Aug. 8, 2009

This is pretty amazing and does well with variation. I used a Trader Joe's bag of broccoli and cauliflower so all I had to do was stick that in the microwave to steam it. I am not a big cashew person so I left them out and it was still delicious. I also didn't have white vinegar... just apple cider vinegar and it was still yummy. You could probably use lots of different vegetables with it too.

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sharon

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Reviewed: Aug. 6, 2009

So Good!

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Eva

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Reviewed: Aug. 5, 2009

excellent... double the sauce.... tooooo good, worked WELL with splenda brown sugar, yummy!

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Kesney

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Reviewed: Aug. 4, 2009

I added fresh carrot coins for more nutritional value and color. I substituted sliced almonds since I didn't have any cashews. I also decreased the amount of butter and didn't officially measure the other ingredients, and WOW delish in a pinch.

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melmarc811

Cooking Level: Intermediate

Home Town: Strongsville, Ohio, USA

Living In: Maineville, Ohio, USA

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Reviewed: Aug. 1, 2009

Perfect!

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Debbie

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Reviewed: Jul. 30, 2009

Excellent recipe as is! I only added the amount of sauce needed to cover the broccoli. I saved the rest and ended up using it 2 more times. My husband has asked for this vegetable dish every week. My 2 year old even likes it!

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Trish the Dish

Home Town: Elk City, Oklahoma, USA

Living In: Woodbridge, Virginia, USA

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Reviewed: Jul. 29, 2009

Great! Next time I will add something to thicken the sauce - most of it ended up at the bottom of the bowl. Otherwise, the flavor was amazing, and I even skipped out on the cashews since my mom is allergic.

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staceyblase

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Reviewed: Jul. 26, 2009

Great flavors. Like other recommendations, I reduced the butter and toasted the cashews. I would also recommend adding a tablespoon of flour or cornstarch to the butter then cooking with the the other sauce items to thicken the sauce a bit. I will probably reduce the cashew amount a bit next time to maybe 1/4 cup. This recipe seems like it would work equally well with the addition of carrots and/or celery.

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amanca

Cooking Level: Intermediate

Living In: Sacramento, California, USA

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Reviewed: Jul. 22, 2009

I tried frozen broccoli, and that may be why it was not that great

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kellycox

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Reviewed: Jul. 19, 2009

This was a yummy way to have broccoli, it has a hint of Asian flavor to it. I will for sure keep this in rotation.

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Lynzie

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Reviewed: Jul. 15, 2009

yummy!!!! Awesome change to the trad cheese sauce! Gives it an asian flair!

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tillamook-aholic

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Reviewed: Jul. 11, 2009

My family loves this recipe. I still can't believe they ask for broccoli. I've made it with and whithout the cashews. It's great both ways.

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ghamant

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Reviewed: Jul. 11, 2009

My family loved this.

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atlantafam

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Reviewed: Jul. 10, 2009

Delicious! I only used 2T butter and substituted chopped walnuts for the cashews. I used lite soy sauce and frozen broccoli. I also added about 1 tsp of freshly grated ginger. Next time I plan to try this with cider or balsamic vinegar instead of white. The broccoli had a ton of flavor.

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Sioranth

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Reviewed: Jul. 9, 2009

Delicious! I only use about 2 tablespoons butter or less. Works well with green beans, mushrooms, squash and other veg, too. If you like spicy, a bit of crushed red pepper is a yummy addition.

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