Vegan Brussels Sprout Gratin: Creamy, Cheesy, and Comforting!
As the temperatures drop and the holidays approach, we’re all about cozy, comforting dishes that warm us from the inside out. This Vegan Brussels Sprout Gratin does just that! Imagine creamy, cheesy Brussels sprouts baked to golden perfection—without a single drop of dairy. That’s right! We’ve transformed this classic side into a vegan dream using a rich, cashew-based sauce that’s not only delicious but also nutrient-packed. If you think Brussels sprouts aren’t for you, this gratin might just change your mind.
Brussels sprouts are such an underrated veggie, aren’t they? They have a bad rap from over-boiled, bland childhood memories, but when they’re roasted or baked, they develop a deep, caramelized flavor that’s absolutely irresistible. This dish takes that flavor to the next level. So grab your favorite cozy sweater, preheat the oven, and let’s dive into the creamy goodness of vegan Brussels sprout gratin!
📝 Did You Know?
Brussels sprouts are a cool-season crop and reach their peak in fall and winter. That means they’re packed with nutrients and at their sweetest right now!
The Perfect Side Dish for Holiday Gatherings
When we first tried out this recipe, it was an instant hit. The creamy cashew sauce, mixed with savory nutritional yeast and a hint of garlic, gives the sprouts a cheesy flavor that’s completely dairy-free. We couldn’t believe how satisfying it was, especially after topping it off with crispy breadcrumbs and baking it until bubbly and golden. It’s the perfect dish to bring to holiday gatherings, potlucks, or just a cozy night in.
And let’s talk about how easy it is to make! The cashew-based sauce blends up in minutes (especially if you remember to soak those cashews ahead of time). Brussels sprouts require minimal prep, and the oven does all the work. Plus, this dish is filling enough to stand on its own, but it also pairs beautifully with other holiday sides. Trust us, even your non-vegan friends and family will be coming back for seconds.
🌱 Cashew Power!
Cashews are the secret to creamy vegan sauces—they’re packed with healthy fats and give a rich texture without the dairy.
A Brief History of Brussels Sprouts (and Why We Love Them Now)
So why Brussels sprouts, anyway? These little green gems have been around for centuries, originating in ancient Rome and named after Brussels, Belgium, where they were cultivated in the 13th century. They became a holiday staple due to their hardiness in cool weather and their nutrient density. Brussels sprouts are loaded with fiber, vitamin C, and antioxidants, which makes them great for supporting our immune systems during the chilly months.
We’re firm believers that Brussels sprouts deserve a little more love! They’ve come a long way from the days of bland, boiled sprouts, thanks to creative recipes like this one. Roasting or baking them brings out a sweetness and deep flavor that’s hard to resist. With this creamy, cheesy twist, Brussels sprouts are finally getting the spotlight they deserve.
👨🍳 Pro Tip
For the creamiest cashew sauce, soak your cashews for at least 15 minutes in hot water, or overnight if you can. It’s worth the extra effort!
The Ultimate Comfort Food (Without the Guilt!)
What we love most about this gratin is how it satisfies that comfort food craving without weighing you down. Traditional gratins are often loaded with heavy cream and cheese, but our vegan version is light enough that you won’t feel stuffed—just perfectly satisfied. Each bite is creamy, savory, and slightly nutty, with a crispy breadcrumb topping that adds just the right amount of crunch.
So whether you’re planning a holiday dinner or just craving something comforting on a chilly night, this Vegan Brussels Sprout Gratin is a must-try. It’s easy to make, incredibly flavorful, and it just might become your new favorite side dish. Give it a try and let us know what you think—this dish has already become a staple in our kitchen, and we hope it does in yours, too! Happy cooking, and enjoy every creamy, golden bite!
🎉 Fun Fact
Brussels sprouts are part of the cruciferous vegetable family, along with broccoli, cauliflower, and kale. Talk about a healthy family reunion!
Ingredients
For the Gratin:
- 1 lb 450g Brussels sprouts, trimmed and halved
- 1 tbsp olive oil
- Salt and pepper to taste
For the Cashew Cheese Sauce:
- 1 cup raw cashews soaked in hot water for 15 minutes
- 1 cup unsweetened almond milk or other plant-based milk
- 3 tbsp nutritional yeast for a cheesy flavor
- 1 tbsp lemon juice
- 1 garlic clove minced
- 1 tsp Dijon mustard
- 1/4 tsp onion powder
- Salt and pepper to taste
For the Topping:
- 1/2 cup panko breadcrumbs or gluten-free breadcrumbs for GF option
- 1 tbsp olive oil
- Fresh herbs like parsley or thyme, for garnish
Instructions
- Prepare the Brussels Sprouts: Preheat your oven to 400°F (200°C).
- Toss the halved Brussels sprouts with 1 tablespoon olive oil, salt, and pepper.
- Arrange them in a single layer in a lightly greased baking dish.
- Make the Cashew Cheese Sauce: Drain the soaked cashews and place them in a blender with almond milk, nutritional yeast, lemon juice, garlic, Dijon mustard, and onion powder.
- Blend until completely smooth, adjusting seasoning with salt and pepper to taste.
- Assemble the Gratin: Pour the cashew cheese sauce over the Brussels sprouts, making sure they’re evenly coated.
- In a small bowl, mix the panko breadcrumbs with 1 tablespoon of olive oil, then sprinkle the mixture over the top of the gratin.
- Bake: Bake the gratin in the preheated oven for 30-35 minutes, or until the top is golden brown and bubbly, and the Brussels sprouts are tender when pierced with a fork.
- Serve: Garnish with fresh herbs and serve warm.
Notes
Make this gluten-free by using gluten-free breadcrumbs for the topping.
This gratin pairs beautifully with roasted root vegetables, mashed potatoes, or a simple green salad.
Frequently Asked Questions About Vegan Brussels Sprout Gratin
🤔 Can I make this Brussels Sprout Gratin ahead of time?
Absolutely! You can prepare the entire dish in advance up until the baking step. Simply assemble the gratin, cover it tightly, and refrigerate for up to 24 hours. When you’re ready to serve, just pop it in the oven and bake as usual. It’s a great way to save time on a busy day!
🌱 Can I make this dish gluten-free?
Yes! To make this gratin gluten-free, swap out the panko breadcrumbs for a gluten-free version. Everything else in the recipe is naturally gluten-free, so it’s a simple modification. You’ll still get that crispy, golden topping!
🍋 Can I substitute the cashews in the sauce?
If you have a nut allergy, you can try using sunflower seeds or even silken tofu as a substitute for the cashews. While it might slightly change the flavor, you’ll still get a creamy texture. Just blend thoroughly to ensure a smooth sauce.
👩🍳 What if I don’t have nutritional yeast?
Nutritional yeast gives the sauce its “cheesy” flavor, so we recommend including it if possible. If you don’t have any on hand, you could try adding a touch of miso paste for a savory depth, or even a squeeze of lemon for extra brightness!
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