You will need to soak your
Raw Cashews (1 1/4 cups)
for at least 2 hrs or up to 24hrs in the purified water.
After soaking, toss
Purified Water (3/4 cup)
, the soaked cashews,
Garlic (2 cloves)
Gluten-Free Spicy Mustard (1/4 cup)
Dry Mustard (1 tsp)
Onion Powder (1/4 tsp)
Olive Oil (1 tsp)
Sea Salt (to taste)
Ground Black Pepper (to taste)
into a blender or food processor.
Blend until creamy. Thin out with more water or
Vegetable Broth (1/4 cup)
to get the consistency you like. Pour sauce into a bowl, set aside.
Next, wash and cut your vegetables. Remove stems from the
Brussels Sprouts (4 cups)
Olive Oil (1 Tbsp)
to a skillet or fry pan. Heat on medium heat then add in your Brussels sprouts and
. Pan Fry on medium-high for 7-10 minutes or until Brussels Sprouts start to get tender and crispy brown on edges.
Add in your
Balsamic Vinegar (1 tsp)
in the last few minutes to brown edges.
Add in about 2/3 cups to 3/4 cups of your creamy mustard sauce.
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.
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!