Dehydrated Raw Vegan Cheezy Broccoli Chips

Dehydrated Vegan Cheezy Broccoli Chips

4.8 from 4 reviews

Raw Vegan Cheezy Broccoli Chips made in the dehydrator. Crunchy, salty, and cheezy makes for a perfect snack to have on hand and a sneaky way to eat broccoli.  Oven Baked option also available. Oil Free | Gluten Free | Raw Vegan


  • A little over 1lb of broccoli (about 2 bunches)
  • 2 to 3 tablespoons of low sodium tamari sauce (see notes for substitutions)
  • 2 tablespoons of nutritional yeast (this is what gives it cheezy flavor, don’t skip!)
  • 1/4 cup of hemp seeds (you can use cashews instead or leave out)
  • 1/2 cup of vegetable broth (or water works too) *previous version called for 1/3 cup but I have since updated it to 1/2 cup so that there is more sauce to coat the broccoli with.
  • 1 garlic clove
  • 1 teaspoon of onion powder


  1. Cut broccoli into florets and place in a large mixing bowl. Set aside. (Save the stems and juice them later!)
  2. Prepare the cheezy sauce. In a blender add the rest of the ingredients: your choice of soy sauce (tamari, coconut aminos, or Brag Liquid Aminos), nutritional yeast flakes, garlic clove, onion powder, hemp seeds, and vegetable broth or water. Blend until smooth.
  3. Pour cheezy sauce mixture all over the broccoli florets and mix until all pieces of broccoli are covered in the sauce.
  4. If using dehydrator: Place broccoli on silicone dehydrator sheets (affiliate link) or you can use parchment paper. As a last resort you can always place them on the dehydrator mesh sheets but it will get messy because these will drip a little. Dehydrate at 115F degrees overnight (for about 10 to 12 hours). If you want these sooner and don’t mind raising the temp up (won’t be raw), you can dry them at 145F to 150F and they will be ready within 2 hours. Remove once the chips are dried and crunchy.
  5. For Oven Method: Place broccoli pieces over parchment paper on a baking sheet and roast at 425F for 30 to 35 minutes. Check them frequently. These won’t be as crunchy but they are still delicious!


  • If you are on a low sodium diet – you probably want to use coconut aminos instead of tamari. Always make sure to read labels and choose low sodium options when available.
  • If you don’t have hemp seeds – you can totally use cashews or simply leave it out. The consistency of the sauce will be thinner but you can always add less water or more nutritional yeast to make it thicker.
  • If you have more than 1lb of broccoli – you’ll need to make more sauce or else it won’t be enough to cover all of the broccoli pieces. Just add a bit more water, more nutritional yeast, and maybe an extra garlic or onion powder so that you don’t lose the flavor. I would be careful adding more tamari sauce because it is extremely salty and may ruin the dish. Always start with less and add more as needed.
  • The ingredients say 2 to 3 tablespoons of tamari sauce because tamari is veryyyy salty and everyone has a different tolerance level to salty flavor. Always add less first, and you can add more after you taste the sauce and decide if it needs to be more salty or less. Remember, when the broccoli dehydrates it will lose a lot of water, and so the salt will concentrate on the broccoli.
  • Roasting these in the oven makes for a great snack as well. They won’t be as crunchy and probably won’t store as well as if you dehydrate them but it’s a perfect solution if you don’t have a dehydrator or a lot of time to make these.
  • Store dehydrated chips in an airtight container. If they are fully dry, they can stay out in room temperature for 2 days but if they still have some moisture it is best to refrigerate them to avoid bacteria from growing.
  • If the chips become soggy after a day or 2, pop them back in the dehydrator for 30 minutes and they will get crunchy again.
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