Yep, Brussels sprouts is one of my holiday themes this year! In contrast to my fresh and tangy pomegranate glazed Brussels sprouts, this vegan Brussels sprout gratin is made by folding together roasted sprouts with a creamy cashew sauce, shallots and garlic, topping the whole thing with herbed breadcrumbs and baking to golden perfection. This...
Read More »
The post Brussels Sprout Gratin appeared first on Yup, It's Vegan!.

Yep, Brussels sprouts is one of my holiday themes this year! In contrast to my fresh and tangy pomegranate glazed Brussels sprouts, this vegan Brussels sprout gratin is made by folding together roasted sprouts with a creamy cashew sauce, shallots and garlic, topping the whole thing with herbed breadcrumbs and baking to golden perfection.
The sprouts and cashew cream get folded together in the original casserole dish and then topped with some lightly oiled and herb-infused breadcrumbs, which get nice and crispy and browned in the oven. Beneath them, a creamy sauce and perfectly cooked Brussels sprouts await.
When I was researching a couple of other Brussels sprout gratin recipes, I saw someone suggest veganizing them by using coconut milk and Daiya. Omg, no! Please no. Please please make this homemade not-coconut-tasting version instead. You, and especially any non-vegan diners that you share this gratin with, will be really glad that you made the right decision. Dairy-free does not have to mean chalky and weird. Cashews to the rescue!

The flav...