Ingredients

The following ingredients have 4 Servings
  • 2 lbs Brussels sprouts (sliced in half)
  • salt and pepper
  • 1 tbsp thyme
  • 1 1/4 cups raw cashews
  • 1 cup water
  • 2 tbsp unsweetened almond milk
  • 2 tbsp lemon juice
  • 1/4 tsp salt

Instruction

  • 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.