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This Vegan Brussels Sprout Gratin is a creamy, cheesy, and comforting side dish without any dairy! Featuring tender Brussels sprouts baked in a rich, cashew-based sauce, it’s ideal for holiday dinners or cozy weeknights. This gratin is baked to bubbly, golden perfection, creating a satisfying texture that’s sure to impress vegans and non-vegans alike.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 4
Calories 230 kcal

Ingredients
  

For the Gratin:

  • 1 lb 450g Brussels sprouts, trimmed and halved
  • 1 tbsp olive oil
  • Salt and pepper to taste

For the Cashew Cheese Sauce:

  • 1 cup raw cashews soaked in hot water for 15 minutes
  • 1 cup unsweetened almond milk or other plant-based milk
  • 3 tbsp nutritional yeast for a cheesy flavor
  • 1 tbsp lemon juice
  • 1 garlic clove minced
  • 1 tsp Dijon mustard
  • 1/4 tsp onion powder
  • Salt and pepper to taste

For the Topping:

  • 1/2 cup panko breadcrumbs or gluten-free breadcrumbs for GF option
  • 1 tbsp olive oil
  • Fresh herbs like parsley or thyme, for garnish

Instructions
 

  • Prepare the Brussels Sprouts: Preheat your oven to 400°F (200°C).
  • Toss the halved Brussels sprouts with 1 tablespoon olive oil, salt, and pepper.
  • Arrange them in a single layer in a lightly greased baking dish.
  • Make the Cashew Cheese Sauce: Drain the soaked cashews and place them in a blender with almond milk, nutritional yeast, lemon juice, garlic, Dijon mustard, and onion powder.
  • Blend until completely smooth, adjusting seasoning with salt and pepper to taste.
  • Assemble the Gratin: Pour the cashew cheese sauce over the Brussels sprouts, making sure they’re evenly coated.
  • In a small bowl, mix the panko breadcrumbs with 1 tablespoon of olive oil, then sprinkle the mixture over the top of the gratin.
  • Bake: Bake the gratin in the preheated oven for 30-35 minutes, or until the top is golden brown and bubbly, and the Brussels sprouts are tender when pierced with a fork.
  • Serve: Garnish with fresh herbs and serve warm.

Notes

If you prefer an extra cheesy flavor, add an extra tablespoon of nutritional yeast to the sauce.
Make this gluten-free by using gluten-free breadcrumbs for the topping.
This gratin pairs beautifully with roasted root vegetables, mashed potatoes, or a simple green salad.
Keyword Cashew Cheese Gratin, Dairy-Free Gratin, Vegan Brussels Sprout Gratin, Vegan Side Dish