Vegan Brussels Sprouts Gratin

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Fall in love with Brussel sprouts this holiday season with my Vegan Brussels Sprouts Gratin recipe. These yummy Brussels sprouts are baked in a cheesy creamy vegan sauce, one of the easiest dish you will prepare!

Vegan Brussels Sprouts Gratin

Vegan Brussels Sprouts Gratin

Did you purchase Brussels Sprouts and thinking of how you could prepare them so everyone can enjoy them? Well, my Vegan Brussels Sprouts Gratin recipe is the answer! This Thanksgiving I will be serving it with my CANDIED YAMS, GARLIC ROSEMARY MASHED POTATOES, MAC AND CHEESE, with CRANBERRY APPLESAUCE.

For the Vegan Brussels Sprouts Gratin recipe, I cooked the Brussels sprouts whole in vegetable broth until tender, then I prepared the sauce in the blender. Next, I poured the sauce over the Brussels sprouts and bake until crisp. So easy but so indulgent and satisfying, I know it will be a hit!

Son Daevyd holding Brussels Sprouts


You can use the leftover broth that you used to cook the Brussels Sprouts and just add the extra liquid you need for the sauce, also cut your Brussel Sprouts into halves or quarters if you prefer, top with vegan cheese shreds or breadcrumbs and vegan parmesan.

Vegan Brussels Sprouts Gratin

During my recipe testing, my family enjoyed this dish that there were hardly any leftovers. Hope you will try this delicious dish,  from my family to yours!


Categories: ,


194 kcal / 811 kJ
9 g
11 g
21 g
Per 100g

Cooking Time

10 min
30 min
Ready in:
40 min
4 servings



  1. Preheat oven 400 F. Lightly oil a gratin dish and set aside. Place Brussels in a large pot on medium-high heat with 1 cup of vegetable broth or salted water, bring to boil, cook for 3 minutes. Remove from heat, drain using a colander. Transfer Brussels Sprouts to the gratin dish.
  2. To prepare the sauce, drain cashews and add to a high-speed blender with water or vegetable broth, nutritional yeast flakes, tapioca starch, onion powder, garlic powder, smoked paprika, and salt. Process until smooth and creamy.
  3. Pour sauce over Brussels sprouts and bake for 20-25 minutes or until golden brown and heated through.

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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  1. Liza
    November 29, 2018

    I am the only vegan in a very large carnivorous family. Initially I went vegan for health reasons so my family have all been pretty respectful of my decision. I made this dish in our families recent visit home to celebrate Thanksgiving with my side of the family. Everyone loved it! I had almost hoped no one would dare try it so I could selfishly have all the leftovers. There wasnt much left over. It was all but devoured. Hands down this is my new favorite vegan comfort food. Everyone wanted me to share the recipe link! Even my yound adult children loved it! My husband on the other hand wont touch a green vegetable to save his life. Fabulous recipe and a great healthier option than a potato.

  2. Anne
    October 31, 2018

    Do you think a vegan cauliflower cheese sauce could sub for the cashew sauce?

    • Michelle Blackwood
      October 31, 2018

      If the cauliflower cheese sauce tastes amazing alone then it will definitely taste great.

  3. Deb
    June 5, 2018

    I loved the sauce in the blender. I’m not sure if my dish is too large or what but my sauce did not cover the sprouts at all and I do not have a smaller dish. However, after I removed it from the oven I added some more veggie broth and mixed it around for more sauce. Love the flavors of this dish. Thank you.

  4. Faye
    January 21, 2018

    This makes me want to eat Brussels!

    • Michelle Blackwood
      January 21, 2018

      Faye thank you!

  5. Andrea Burchert
    December 26, 2017

    Hi, the gratin sounds very yummy. Could I use store bought cashew milk instead of soaked cashews and what would be the recommended ratio in this case?

    • Michelle Blackwood
      December 26, 2017

      Andrea that sounds like a great idea, I just haven’t used store-bought cashew milk before. I’m thinking you will have to add some kind of extra thickeners like cornstarch or arrowroot powder.

  6. Dunori
    November 29, 2017

    Another fantastic idea. I’ve done broccoli and cauliflower like this before but never brussel sprouts but since they are all in the same plant family, I’m sure they will be just as good. Thanks!