Creamy Mustard Brussels Sprouts Salad

This creamy Brussels sprouts salad is an easy go-to side dish made with homemade cashew cream sauce.

Serves: 3-4

4-5 cups Brussels Sprouts (halved)
1 shallot (slices) or 1/3 cup red onion sliced
1 tbsp olive oil
1 tsp balsamic vinegar
Red pepper flakes (optional)

For the cashew cream mustard sauce:
1 1/4 cup raw cashews
1/4 cup broth
3/4 cup purified water
Juice of 1/4 of lemon
Dash of sea salt
1/4 cup spicy or honey mustard
2 garlic cloves, minced
1 tsp mustard powder
1 tsp olive or avocado oil
1/4 tsp onion powder
sea salt/pepper to taste
For the Creamy Mustard Cashew Cream Sauce
You will need to soak your cashews for at least 2 hrs or up to 24hrs in the purified water. After soaking, toss water, cashews, and garlic, mustard, and spices into blender or food processor.
Blend until creamy. Thin out with more water or broth to get consistency you like.
Pour sauce into a bowl, set aside.
NOTES The less you soak, the more water is leftover and you won't need to add as much back in when blending. The longer you soak will need to add about 1/4c to 1/3 cup more liquid (water or broth) back in when blending to make it more like a sauce. Set sauce aside.
Next wash and cut your veggies. Remove stems from Brussels Sprouts.
Add 1 tbsp olive to a skillet or fry pan. Heat on medium heat then add in your Brussels Sprouts and Onion. Pan Fry on medium high for 7-10 minutes or until Brussels Sprouts start to get tender and crispy brown on edges. Add in your balsamic vinegar last few minutes to brown edges.
Next add in about 2/3 c to 3/4 cup of your creamy mustard sauce. Save the extra sauce for other dish or freeze for later.
Mix all together.
Add 1/4 tsp pepper and sea salt. Cook for another 3 to 5 minutes on medium heat until everything is mixed, creamy, and, cooked.
Remove from heat. Plate or serve in a bowl.
Garnish with red pepper.
Serve or store in fridge covered for later.
Great hot or cold!

Calories 212
Total Fat 14.2g
Sodium 220.6mg
Total Carbohydrate 17.7g
Fiber 5g
Protein 8g