Brussels Sprouts Cashew Cheese

Brussels Sprouts
Cashew Cheese

not just for Christmas!

VEGAN, GLUTEN-FREE, DAIRY-FREE

I try to include recipes for everyone, whatever your dietary preferences, and this is a great take on a classic if you cannot tolerate dairy or gluten, or if you are vegan. I know Brussels sprouts are a love-hate vegetable, but personally I love them, and they are particularly delicious in this take on the classic cauliflower cheese. You can substitute the sprouts for broccoli or cauliflower florets if you’d prefer.

serves 4-6 (as side)

INGREDIENTS

450g brussels sprouts
180g cashew nuts soaked for 3 hours & drained
400ml water
I garlic clove
juice of half a lemon
grating of nutmeg
1 tbsp nutritional yeast


STEP-BY-STEP

Preheat oven to 200/180 fan.

Blanch or steam the sprouts for 3 minutes, drain and place in an ovenproof dish.

Whizz all the other ingredients until creamy and pour over the sprouts.

Bake for 25 – 30 minutes and finish under a hot grill for a few minutes to brown the top.


INGREDIENTS

450g brussels sprouts
180g cashew nuts soaked for 3 hours & drained
400ml water
I garlic clove
juice of half a lemon
grating of nutmeg
1 tbsp nutritional yeast


STEP-BY-STEP

Preheat oven to 200/180 fan.

Blanch or steam the sprouts for 3 minutes, drain and place in an ovenproof dish.

Whizz all the other ingredients until creamy and pour over the sprouts.

Bake for 25 – 30 minutes and finish under a hot grill for a few minutes to brown the top.