brussel sprouts and cashew cheese



I’m always in search for that perfect appetizer that satisfies my cravings without making me feel guilty.However, as a cheese lover I find myself always gravitating towards cheese platters and good old Indian paneer! But, if I’m going to keep my lean streak on, I’ll have to cut back on the dairy!

I recently visited a vegan bar in Williamsburge where I was served  Brussels sprouts. What surprised me was that though I had grown tired of the usual sauteed sprouts which come as a side with practically any vegetarian main course, here was a perfectly crunchy dish with the right amount of flavor and a tangy dip! This got me really pumped. I wanted to use my imagination and create a  version of Brussels sprouts with a vegan cheese  topping! And I’m pleased to say that the baked apple and cashew cheese go perfectly well with my savory sprouts.


A pack of fresh Brussels sprouts( You could saute them for 6-7 min before placing them in the oven)

1 apple cut in thin slices



Garlic powder

Canola oil

Roasted almonds 6-7

For the cheese:-

1/2 cup cashews (soaked overnight)

1/2 teaspoon lemon juice

cayenne powder (a drizzle)


1 garlic pod crushed

olive oil


How to make the cashew cheese?

First,soak your cashews for at least 6 hours.  Drain them.  Add lemon juice, salt, olive oil, garlic and mix all that in a food processor until super smooth. You could add a pinch of cayenne to the cheese. But, that is totally optional.

Preheat oven to 425 degrees F.

Arrange frozen Brussels sprouts in a single layer on a rimmed baking sheet; sprinkle apple and almonds evenly around the baking sheet. Drizzle the sprouts, apples and almonds with canola oil; sprinkle with salt, black pepper, and garlic powder. Toss the mixture gently to coat.

Roast in the preheated oven until sprouts are hot and fragrant, about 18 minutes. 

Pour the cashew cheese on the sprouts and put it back in the oven for a good 6 minutes.

Take it out and enjoy!



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