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Brussel Sprout Au Gratin

  • 1.5 lbs Brussel sprouts, quartered
  • 1 tbsp oil
  • 1 medium onion, diced
  • 1 cup crimini mushrooms, sliced
  • 2 ½ tbsp flour
  • 2 cup SoFresh Unsweetened Almond or Cashew Milk
  • Pinch cayenne
  • 1/4 tsp nutmeg
  • Salt and pepper
  • ¼ cup cashews
  • 1 tbsp nutritional yeast
  • ¼ tsp mustard powder


  1. Preheat oven to 350 F .
  2. In a 9-inch oven-safe skillet, sauté onion in oil until translucent about 5 minutes. Add mushrooms and sauté until browned about an additional 5 minutes.
  3. Mix in flour to create a roux. Slowly pour SoFresh Almond or Cashew milk into roux while whisking. Season with spices, salt, and pepper. Bring to a simmer for 5 minutes, stirring occasionally.
  4. Stir in brussel sprouts and set aside.
  5. In a food processor, process cashews, salt, nutritional yeast and mustard powder until a fine, parmesan-like texture. Top brussel sprouts with cashew mixture.
  6. Transfer baking skillet to preheated oven and bake for 35-40 minutes or until brussel sprouts are very cooked through. If needed, broil for a few minutes to brown topping. Allow to rest for 10 minutes before serving.

PREP TIME: 20 minutes
COOK TIME: 40 minutes
YIELD: 4-6

AUTHOR: Morgan Shupe