Of all the side dishes on all the dining tables in all the world, you serve this one. It’s a guaranteed crowd-pleaser, so you can’t go wrong. In this simple but satisfying side, creamy, vegan cashew “cheese” deliciously pairs with soft-on-the-inside, crispy-on-the-outside baked Brussels sprouts. It’s perfect for any veggie naysayers or kids who aren’t so keen with greens. Soon enough you’ll hear them say, “Serve it again, Mom!”
1 lb. (or 3 cups) Brussels sprouts or baby Brussels, whole or chopped
Black pepper, freshly ground, to taste (or cayenne pepper)
Pinch sea salt, optional
Extra virgin olive oil, drizzled, optional
Freshly squeezed lemon juice, optional
- Preheat oven to 350 degrees F.
- Prepare cashew cheese. In blender, combine drained and rinsed cashews with nutritional yeast and small amount of water. Add more water as needed and blend until desired consistency is reached.
- In casserole pan, evenly spread out whole or chopped Brussels sprouts. Spread about 3/4 cup cashew cheese over sprouts. (Add more cheese if desired. Reserve remaining for another use.) Sprinkle with freshly ground black pepper and, if desired, drizzle olive oil and lemon juice and add pinch of sea salt.
- Bake approximately 20-25 minutes. For a crispier dish, bake for 30-35 minutes, checking to avoid burning.