Vegan Broccoli Fritters with Smokey Red Pepper Buffalo Cheddar Dip

1. Steam the broccoli: set up a steamer basket or just bring a small amount of water to a boil in a pot, add the broccoli and steam for about 3 minutes, or until the broccoli is just barely fork tender. Remove from heat and let cool. 2. In an immersion blender or using a whisk, vigorously whisk the plant milk and ground flax until it's frothy--about 30 seconds with the blender or longer by hand. 3. Pour the milk-flax mixture into a large mixing bowl and add the flour, nutritional yeast, onion powder, garlic powder, salt, black pepper and whisk until smooth. Fold in the steamed broccoli and carrots. 4. Heat a thin layer of oil in a frying pan over medium-low to medium heat and when hot dollop heaping tablespoons of fritter batter onto the pan. Fry for 3-4 minutes on each side. Turn down the heat if needed so they don't burn. Enjoy hot with the smokey red pepper buffalo cheddar dip. 5. In a blender combine all ingredients and blend until smooth. Can be enjoyed hot or cold.