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.
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.
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 cup).
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.
Add in your Balsamic Vinegar (1 teaspoon) 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!