For the vinaigrette, combine the nutritional yeast, apple cider vinegar, soy sauce, coconut aminos, water, and garlic in a blender. Turn the blender on low for a moment and then increase speed to high. Slowly pour in the olive and canola oil until completely combined. To serve, place the broccoli on the bottom of a plate or bowl, top with thinly sliced radishes, toasted cracked hazelnuts, torn basil leaves, and shaved parmesan. Finish by drizzling with vinaigrette.
Grilled Broccoli Stem Salad with Apple Cider Vinaigrette
