Ian Phillips’s Pan-seared Brussels Sprouts
The “cheese” in this vegan dish is a convincingly rich sprinkling made from raw cashews, white miso, and nutritional yeast, a dairy-free seasoning often used to add a savory cheese flavor to vegan dishes.
Ingredients:
Brussels Sprouts
- 1 lb Brussels sprouts, trimmed and halved
- 2 tbs olive oil
- 2 tsp salt
- 2 tsp pepper
- 1 tsp crushed red pepper (optional)
- ¼ tsp kosher salt
Cashew Parmesan Cheese
- ½ cup raw cashews
- 1 tbs nutritional yeast
- 2 tsp white miso
- Dash salt
Instructions:
Cashew Parmesan Cheese
- Combine all ingredients in a food processor and pulse until fine. (Note: while many vegan cheese recipes require soaking raw nuts in water first, do not soak the raw cashews. Dry nuts are necessary to replicate the texture of Parmesan cheese.)
Pan-seared Brussels Sprouts
- Heat a sauté pan on medium heat and add oil.
- When the pan is hot, add Brussels sprouts. Cook for 2–3 minutes and toss.
- Add salt, pepper, and crushed red pepper (optional). Toss and cook until Brussels are seared.
- Take off heat, and garnish with cashew Parmesan.
