Creamy Mustard Brussels Sprouts Salad (Vegan, Paleo)

subheading: For the Cashew Cream Mustard Sauce:

⅔ cup to ¾ cup of the my Plain Cashew Cream Sauce* (no add-ins) plus Add in ingredients below note *you will need 1 ¼ raw cashews and ¼ cup vegetable broth in place of coconut milk for thinner sauce option

subheading: Additional Ingredients:

¼ cup spicy or honey mustard (gluten free)

2 garlic cloves, minced.

1 tsp mustard powder

1 tsp olive or avocado oil

¼ tsp onion powder

sea salt/pepper to taste

See notes for QUICK version if you don’t want to use the cashew cream.

subheading: For the sautéed brussel sprouts:

4 to 5 cups Brussels Sprouts (chopped in half)

1 shallot (sliced) or ⅓ c red onion sliced

1 tbsp olive oil

2 tsp balsamic Vinegar

sea salt and pepper to taste

Red pepper flakes (optional)

Optional cranberries and fresh herbs to garnish

Directions at cottercrunch.com

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