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.
