Brussels Sprouts With Cashew Cream Sauce
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 & delicious. A healthy side dish to add to any meal. Vegan + Paleo + Gluten Free + Low Calorie
Servings: 8 cups
Calories: 161kcal
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
Serving: 1cup | Calories: 161kcal | Carbohydrates: 16g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Sodium: 105mg | Potassium: 579mg | Fiber: 5g | Sugar: 3g | Vitamin A: 895IU | Vitamin C: 99.2mg | Calcium: 59mg | Iron: 3.1mg