Cooking Instructions
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Step 1
You will need to soak your Raw Cashews (1 1/4 cup) for at least 2 hrs or up to 24hrs in the purified water.
Step 2
After soaking, toss Purified Water (3/4 cup), the soaked cashews, Garlic (2 clove), Gluten-Free Spicy Mustard (1/4 cup), Dry Mustard (1 teaspoon), Onion Powder (1/4 teaspoon), Olive Oil (1 teaspoon), 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 (1/4 cup) 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 (4 cup).
Step 5
Add Olive Oil (1 tablespoon) 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 (1 teaspoon) 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!
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