Sauteed Brussels Sprouts Salad with Creamy Cashew Mustard Sauce

Sauteed Brussels Sprouts Salad with Creamy Cashew Mustard Sauce
Serves 4   Prep Time 1 hour

INGREDIENTS
Cashew Cream Mustard Sauce:
1 1/4 cup raw cashews, soaked at least 2 hrs.
1/4 cup honey mustard (gluten free)
2 garlic cloves, minced
1 tsp mustard powder
1 tsp olive or avocado oil
1/4 tsp onion powder
¼ cup coconut milk or vegetable broth
sea salt/pepper to taste

For the sautéed brussels sprouts
4–5 cups Brussels sprouts (cut in half)
1 shallot, sliced; or 1/3 cup red onion, sliced
1 tbsp avocado oil
2 tsp balsamic Vinegar
sea salt & pepper to taste
Red pepper flakes (optional)
Optional cranberries and fresh herbs to garnish

INSTRUCTIONS FOR THE CREAMY MUSTARD CASHEW CREAM SAUCE

1. Soak cashews in purified water for at least 2 hrs., up to 24hrs.
2. Blend the cashews with the garlic, mustard powder, oil, onion powder, salt/pepper, and coconut milk or broth. Add more liquid if want to thin sauce.
3. Pour sauce into a bowl and set aside.

TO MAKE THE SAUTEED BRUSSELS SPROUTS SALAD

1. Heat 1 tbsp avocado oil in a skillet or fry pan on medium heat. Add in brussels sprouts and onion and sauté for 6 minutes or until Brussels sprouts start to get tender with crispy edges. Add in your balsamic vinegar during the last few minutes of sautéing to brown edges.
2. Stir in 2/3 cup to 3/4 cup of your creamy cashew mustard sauce. (You can freeze extra sauce for later).
3. Add 1/4 tsp pepper and sea salt, taste and adjust. Cook for another 3 to 5 minutes on medium heat until everything is mixed, creamy, and, cooked.
4. Remove from heat. Plate or serve in a bowl. Garnish with red pepper flakes and/or cranberries and fresh herbs.
5. Serve or store in fridge covered for later. Great hot or cold!

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