Crispy Brussels Sprouts With Cashew Cream Sauce! Roasted Brussels sprouts tossed in a Vegan creamy cashew sauce. A healthy spin on Brussels sprouts gratin that's dairy-free and delicious. A healthy side dish to add to any meal. Vegan + Paleo + Gluten Free + Low Calorie + Whole30
Everyone keeps telling me I've lost weight. I can't say I've noticed. Funny how other people notice it before you do! My clothes have been a little looser.
What's interesting is I haven't changed anything diet-wise except I went off the pill last month to see if it would clear up the bizarre symptoms I was having.
Despite my doctor telling me it was impossible for the pill to be causing them, I noticed a week after going off the pill a huge difference.
I was beginning to believe I was imagining it. But I knew in my gut that was causing me to feel like crud for months. It's insane how a simple change can make a big difference in your weight and mental health! I guess you should always listen to your gut.
Speaking of gut, let's talking about this gut filling Brussels Sprouts with Cashew Cream Sauce. I can't even with this dish. And the fact that it's not chocolate says a lot. You want to make this one, you really do.
This dish is a lighter version of Brussels Sprouts gratin that's healthier and waist friendly because cashews are actually shown to help with weight loss.
It all starts with soaking raw cashews in water and blending them into a luscious, cream sauce. Have you done it? You need to! The sauce is thick and creamy.
It resembles cheese in taste and texture. It's one of my favorite ways to make a cream sauce that's better for you. Come to think of it, it probably deserves it's own post. One of these days!
Once you have your dreamy cashew cream sauce, you coat the Brussels sprouts in it and roast them at a high temperature for a long time until they're crispy and slightly caramelized. Then devour them because they're so good. Don't believe me? Try it!
Brussels Sprouts With Cashew Cream Sauce
Ingredients
- 2 lb Brussels sprouts sliced in half
- salt and pepper
- 1 tablespoon thyme
For the Cashew Cream Sauce
- 1 1/4 cups raw cashews
- 1 cup water
- 2 tablespoons unsweetened almond milk
- 2 tablespoons lemon juice
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 400 F. Prepare a 2 1/2 quart baking dish by greasing with a little cooking spray.
- Place cashews in a bowl of water and soak them 2 hours. Overnight is best. The longer you soak them the easier they are to digest.
- Drain the cashews of the water and toss the in a food processor or blender with 1 cup water, unsweetened almond milk, salt and lemon juice.
- Blend on high until creamy and smooth. The texture will be thick. Add more water to thin it to the consistency you like.
- Place Brussels sprouts in a large bowl with the cashew cream sauce, thyme, salt and pepper. Toss to coat.
- Transfer to the prepared baking dish.
- Bake uncovered at 400 F 40-45 minutes until roasted and crispy.
- Serve immediately or store in the refrigerator up to 1 week.
Notes
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my weight loss clients.
- If you enjoy this recipe, check out my cookbook for more delicious recipes!
Nutrition
What I Used For The Recipe
I believe this recipe is wrong. It says drain the water and then add a cup of water, almond milk, lemon juice, and salt. The resulting sauce was thin not thick as the recipe indicates. The sprouts are completely drowned in the liquidy sauce and it looks more like a casserole. Nothing is crispy after cooking for almost an hour. I knew I should have made a practice run on this and now the vegan fish I’m taking for Thanksgiving is terrible. I may just throw it out. This is disappointing.
Hi Allison, I make this recipe all the time and it turns out perfectly for me every time. The recipe is accurate as listed. You soak the cashews in a bowl of water then drain THAT water and place the cashews in a blender or food processor with 1 cup of FRESH water, 2 TBSP milk, salt and lemon juice then blend. I suspect you may have added 1 cup of milk and 1 cup water, but it is only 2 tablespoons of milk. With those measurements, you will certain not get that much liquid for 1 and 1/4 cups of cashews.
You can omit the 1 cup of FRESH water if you feel it is too liquid-y, but the Brussels sprouts should be covered in the sauce. That is how the recipe is supposed to turn out and after baking they are super tasty. Also, your oven may not run as hot as mine. These have always taken 40-45 minutes consistently for me to make in my oven and others who've made the recipe. Perhaps, your oven wasn't fulled preheated when the sprouts were placed in the oven or there were a number of items in your oven. Anytime you have many items in the oven, it takes longer to cook too.
I agree with Gigi! Brussels sprouts and a cream sauce? No way! I can not wait to try this recipe! Thank you Megan!
Brussels Sprouts with a CREAM SAUCE?!?! I would never have even thought about considering that - but now you have me intrigued!
You NEED this lady!
I'm always looking for recipe ideas for the abundance of brussels sprouts that I always seem to end up with at Christmas! Lol. Thanks for this Megan. I particularly LOVE your cashew cream sauce! 🙂
Thanks Neil! Happy Holidays to you and your wife!