Shredded stovetop Brussels sprouts tossed in my VEGAN LEMON PEPPER CASHEW DRESSING is the upgrade to your veggie side dish that you need to try!
🏼To make this dish even better, it’s also #paleo and #whole30 approved!
1 lb. brussels sprouts, shredded
1 tablespoon olive oil
For the Lemon Pepper Cashew Dressing:
1/4 cup raw cashews, soaked, drained & rinsed
juice of small lemon (about 3 TBS), plus zest for more flavor
2-3 tablespoons water, depending on how thick you want dressing
1 teaspoon stoneground mustard, optional but I like the extra kick
1 teaspoon minced garlic
1/2 teaspoon black pepper, or to taste
1/4 teaspoon sea salt, or to taste
In a large skillet on medium heat, cook down shredded brussels sprouts in one tablespoon of olive oil, about 10-15 minutes, until lightly browned. Remove from heat. Make your dressing: combine cashews, lemon juice, zest if using, water, mustard, garlic, salt & pepper in small blender or food processor. Blend until creamy, add another tablespoon of water if you want thinner dressing. Toss cooked brussels sprouts with dressing, serve warm or cold, enjoy! - 8 hours ago