• prep: 10 min
• cook: 30 min
• total: 40 min

• 5 cups Brussels Sprouts (halved)
• Salt/Pepper as needed 
• 2 tbsp olive oil, divided 
• 2 garlic cloves, minced
• 1 medium shallot, sliced
• 1/4 tsp Red pepper flakes (optional)
• 1/2 cup soaked cashews
• 3/4 cup almond milk
• Juice from 1/2 lemon 
• 3 tbsps dijon 
• 1 tbsp nutritional yeast
• 1 tbsp olive oil
• Salt/Pepper as desired 

Click Here For Step-By-Step Instructions

Baked Greek Potatoes

Colorful Roasted Sheet-Pan Veggies

Roasted Cabbage with Chive-Mustard Vinaigrette

Best Skillet Potatoes

174719207322720109542069677