Smother your Brussels sprouts in “cheesy” cashew cream with fresh herbs and spices!

Amazingly filling, this recipe is the perfect dairy-free and gluten-free side dish to keep the whole family satisfied. It’s simple to make and is ready in just one hour. Serve it alongside your favorite entrée or enjoy on its own as a veggie-friendly dish.

Made with hearty Brussels sprouts, creamy cashews, and sautéed veggies, this recipe is bursting with essential vitamins and minerals. Added nutritional yeast gives this dish a signature cheesy flavor without needing any dairy.

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To bump up the heat, red pepper flakes get tossed in along with Paleo mayo for a tangy-sweet flavor. Tip: You can make your own at home using our favorite mayo recipe or you can purchase some at your local health food store. If you prefer to tone down the spice, you can always leave out the red peppers.

To get started, sauté the diced onions and minced garlic in a skillet for 10 minutes. You’ll want to make sure the onions are nice and tender before adding in the sliced Brussels sprouts. Let the veggies cook for another 10 minutes and begin prepping the cashew cream. Place the soaked cashews and water into a blender and pulse on high speed until creamy and thick.

Next, whisk the cashew cream together with Paleo mayonnaise, eggs, and salt. Fold in the sautéed vegetables and mix until the ingredients are evenly distributed. Transfer the mixture to the prepared casserole dish and bake for 30 minutes, or until the surface is golden brown and crispy. When finished, garnish with nutritional yeast, red pepper flakes, and fresh chopped parsley. Serve and enjoy immediately!

Felicia Lim

Crispy Cashew Creamed Brussels Sprouts

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Total time:1 hr

Cook Time:50 mins 50 minutes

Prep Time: 10 mins 10 minutes

Serves:4

Crispy Cashew Creamed Brussels Sprouts

Recipe by: Felicia Lim

Smother your Brussels sprouts in “cheesy” cashew cream with fresh herbs and spices.

Tools

• Casserole dish
• Large skillet
• Blender
• Large mixing bowl

Ingredients

• 1 T olive oil
• 1 large yellow onion, diced
• 3 large garlic cloves, minced
• 2 lbs Brussels sprouts, thinly sliced
• ¾ cup raw cashews, soaked in water for 1 hour and drained
• ½ cup water
• ½ cup Paleo mayonnaise
• 2 eggs, lightly beaten
• 1 t salt
• 2 T nutritional yeast, for garnishing
• 1 T red pepper flakes, for garnishing
• 2 T fresh chopped parsley, for garnishing

Instructions

• Preheat the oven to 400°F and grease a large casserole dish.
• Heat the olive oil in a large skillet over medium heat, then add the diced onions and minced garlic. Cook for 10 minutes, ensuring the onions are tender and the garlic is fragrant.
• Add in the Brussel sprouts and continue cooking for another 10 minutes. Cook until they are tender and set aside to cool.
• Next, blend the soaked cashews with the water until you get a thick cashew cream.
• In a large bowl, whisk the cashew cream, mayonnaise, eggs, and salt together until well combined. Fold in the sautéed vegetables and mix well until the ingredients are evenly distributed.
• Transfer the mixture to the prepared casserole dish and bake until the top is golden brown (approximately 30 minutes).
• Garnish with a generous sprinkle of nutritional yeast, red pepper flakes, and fresh chopped parsley. Serve immediately.

Looking for Paleo ingredients? Here are a few we’d recommend:
Raw cashews (Terrasoul Superfoods)
Primal mayonnaise (Primal Kitchen)
Nutritional yeast (NOW Foods)
Red pepper (Simply Organic)

(You’ll Also Love: 45 Irresistible Brussels Sprouts Recipes)