Cooking Instructions
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Step 1
You will need to soak your
Raw Cashews (155 g)
for at least 2 hrs or up to 24hrs in the purified water.
Step 2
After soaking, toss
Purified Water (180 mL)
, the soaked cashews,
Garlic (2 cloves)
,
Gluten-Free Spicy Mustard (60 g)
,
Dry Mustard (2 g)
,
Onion Powder (as needed)
,
Olive Oil (5 mL)
,
Lemon (1/4)
,
Sea Salt (to taste)
, and
Ground Black Pepper (to taste)
into a blender or food processor.
Step 3
Blend until creamy. Thin out with more water or
Vegetable Broth (60 mL)
to get the consistency you like. Pour sauce into a bowl, set aside.
Step 4
Next, wash and cut your vegetables. Remove stems from the
Brussels Sprouts (360 g)
.
Step 5
Add
Olive Oil (15 mL)
to a skillet or fry pan. Heat on medium heat then add in your Brussels sprouts and
Shallot (1)
. Pan Fry on medium-high for 7-10 minutes or until Brussels Sprouts start to get tender and crispy brown on edges.
Step 6
Add in your
Balsamic Vinegar (5 mL)
in the last few minutes to brown edges.
Step 7
Add in about 2/3 cups to 3/4 cups of your creamy mustard sauce.
Step 8
Mix all together. Add
Sea Salt (1 dash)
. Cook for another 3 to 5 minutes on medium heat until everything is mixed, creamy, and, cooked.
Step 9
Remove from heat. Plate or serve in a bowl. Garnish with
Crushed Red Pepper Flakes (to taste)
. Serve or store in the fridge covered for later. Great hot or cold! Enjoy!
