Brussels Sprouts Casserole

5 from 1 vote

Looking for a healthy side dish that’s easy to make? Try this rich and creamy Brussels sprouts casserole that packs in all the flavors and deliciousness, and is vegan and gluten free too!

Prep Time15

Cook Time40

Total Time55

Course: Dinner, Side Dish

Cuisine: American

Diet: Gluten Free, Vegan

Servings: servings

Calories: 162kcal

Author: Megan Olson

Ingredients

2 lb Brussels sprouts sliced in half
salt and pepper
1 tablespoon thyme

For the Cashew Cream Sauce

1 ¼ cups raw cashews
1 cup water
2 tablespoons unsweetened almond milk
2 tablespoons lemon juice
¼ teaspoon salt

US Customary - Metric

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

Choose right: Choose the best ripe Brussels sprouts for this recipe. Look for ones that have a bright green color and feel firm when you squeeze them.

Brown it up: Towards the final few minutes of cooking, turn on the broil mode to help the top of the casserole turn golden brown and crisp.

Soaking the cashews: I highly recommend soaking your cashews overnight. Soaking actually helps make them easier to digest. If you don't have the time, you can pour hot water over the top of the them and soak for an hour.

Nutrition