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Toasted Socca Broccoli and Cashew Cheese Sandwich

Danica Burton

Canadian chef living in U .K., inspiring people globally with her innovative dishes




Socca Chickpea Bread and Broccoli

1 cup (250 ml) water

1 cup chickpea flour

Pinch of sea salt

1 head of broccoli chopped and steamed

Cashew Nut Cheese

200 g cashews (1 cup + tbsp)

1 garlic clove

2 tsp white miso paste

1 tbsp almond butter (optional)

3 tbsp nutritional yeast

1 tbsp apple vinegar or lemon juice

3 tbsp olive oil

3 tbsp water

1 tsp sea salt


Cashew Nut Cheese

Soak cashew nuts overnight or for at least 6 hours. Place the Soaked cashew nuts, garlic, miso, into your food processor and blend until smooth. Add the nutritional yeast, lemon or vinegar, oil, salt and water and blend again until smooth.

Socca Chickpea Bread

Whisk the chickpea flour with salt dry to eliminate any lumps then add the water slowly. I find this keeps the batter free of lumps and air bubbles. If yours is still lumpy even after you slowly added the water you can pour through a strainer. Or use a blender. Allow to sit for 30 minutes.

Then heat a grill pan on super high heat for a couple of minutes. The hotter the better! Add a couple drops of olive oil and pour batter into hot pan. Allow it to cook fully on one side then flip and fully cook the other side. Add nut cheese and cooked broccoli to half of sandwich then flip to close. Grill for 5 minutes longer to heat inside of sandwich. Then slice and eat immediately.

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