3/4cupbread crumbs, can use gluten free if desired
1/4cupvegan butter, melted
Optional: fresh chopped parsley
Instructions
Soak your cashews one of three ways:Soak cashews in near boiling water for 20 minutes.Add cashews to enough water to cover and microwave for 1 to 2 minutes. Let sit for another minute or two before moving to the next step.Soak cashews overnight in a bowl of water.
Drain and rinse soaked cashews. Set aside.
Preheat oven to 400 degrees.
Trim the bottom of each brussels sprout and peel away the first layer of leaves.
Bring a pot of water to boil. Once water is boiling add the brussels sprouts. Boil for 8 to 10 minutes or until tender.
Drain the water. Chop brussels sprouts into halves or thirds. Season with salt and garlic powder. Set aside.
Add all sauce ingredients (including the soaked cashews) to a high powered blender or food processor and blend until smooth. If it still feels a bit gritty simply blend some more.
Grease a 9 x 9 baking dish to prevent sticking. (I use an olive oil spray or simply wipe a very thin layer of olive oil on the bottom and sides.)
Spread brussels sprouts in bottom of the baking dish. Pour sauce over top in an even layer. Then spread breadcrumbs over top of the sauce and pour on the melted butter.
Bake for 18 to 20 minutes or until breadcrumbs on top are golden. (20 minutes is perfect in my oven.) Sprinkle with chopped parsley (optional) and serve.