Simmered Brussels Sprouts in Cream with Black Pepper Breadcrumbs

Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Serves 4 servings

I did not soak the cashews for this recipe. I often find this step is unnecessary {especially if you have a high-powered blender}. If you'd like to soak yours, you can for 1 - 2 hours. Any bread works for the breadcrumbs, I used whole grain gluten-free bread from Trader Joe's. And, any unsweetened plant-based milk works as well. I favor almond or cashew.


  • 1 tablespoon olive oil
  • 1 teaspoon coarsely ground black pepper, plus more to taste
  • 1/4 teaspoon sea salt, plus 1/2 teaspoon sea salt
  • 3 pieces gluten-free toast, cubed extra-small
  • 3 cups brussels sprouts, halved
  • 1 cup filtered water
  • 1 cup unsweetened almond or cashew milk, plus 1/2 cup more
  • 1/2 cup raw cashews
  • 1/4 teaspoon garlic powder


  1. In a large sauté pan heat the olive oil over low-medium heat. Add the peppercorns to the pan and swirl for a few seconds to release their aroma. Add in the salt and breadcrumbs and toast for 1 minute. Remove and set to the side.
  2. Wipe the pan clean and set it over medium-high heat. Add in the brussels sprouts and water, cover and steam for 3 minutes.
  3. Meanwhile in a blender combine together the remaining ½ teaspoon salt, almond milk, cashews and garlic powder. Process until completely smooth.
  4. Add the cream to the pan, stir and cook for 1 minute. The longer the cream cooks, the thicker it will become. After it thickens add in the remaining ½ cup milk and stir again to loosen. If you'd like the cream to be thicker, cook a little longer until it thickens. Serve immediately with the breadcrumbs.
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