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Overlay Brussels sprouts in white casserole pan

Vegan Brussels Sprouts Casserole

Fall in love with Brussel sprouts with my Vegan Brussels Sprouts Casserole recipe. These yummy Brussels sprouts are baked in a cheesy creamy vegan sauce, one of the easiest dishes you will prepare!
4.89 from 9 votes
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Course: Entrée, Main Course
Cuisine: American
Keyword: vegan Brussels sprouts casserole
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4 servings
Calories: 165kcal

Equipment

Ingredients

Cashew Sauce

  • 1/2 cup raw cashews soaked for 1 hour
  • 1 cup vegetable broth or water
  • 2 tablespoon nutritional yeast flakes
  • 2 teaspoons tapioca starch
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon salt

Instructions

  • Preheat the oven to 400℉. Lightly oil a gratin dish and set aside.
  • Place Brussels sprouts in a large pot on medium-high heat, with 1 cup of vegetable broth or salted water. Bring to boil, and cook for 3 minutes.
  • Prepare the sauce by draining the soaked cashews and adding to a high-speed blender, with water or vegetable broth, nutritional yeast flakes, tapioca starch, onion powder, garlic powder, smoked paprika, and salt. Process the mixture until it is smooth.
  • Pour the sauce over the Brussels sprouts, and bake for 20-25 minutes, or until golden brown and heated through.

Nutrition

Calories: 165kcal | Carbohydrates: 20g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1082mg | Potassium: 638mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1228IU | Vitamin C: 97mg | Calcium: 57mg | Iron: 3mg