Brussels Sprouts in Vegan Cream Sauce

by | Dairy Free, Gluten Free, Recipes, Side Dishes, Stove Top, Vegan, Vegetarian

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Brussel Sprouts in Vegan Cream Sauce

Brussel Sprouts!

What image does that conjure in your head? Mmmmm. Yum, yum, yummy! Or ick, uck, gleck, blech, blech, blech, dear-Lord-in-heaven, are you kidding me?

Well, to be totally honest, up until a few years ago, it was the latter for me. Just the idea of brussel sprouts made me want to hurl. And I don’t hurl easily, let me tell ya.

I remember them being made somewhere, and they were boiled or steamed to death or something. Anyway, that boiled cabbage smell permeated the air, and it was disgusting. And my reaction was, “Ick, uck, gleck, blech, blech, blech, dear-Lord-in-heaven, are you kidding me?”

Brussel Sprouts in Vegan Cream Sauce coking in pan

But then, one sweet, sweet day, I was out to dinner at this amazing restaurant here in my little town of Pacific Grove, CA called The Red House. (It’s awesome! If you are ever in town, go there!) And roasted brussel sprouts were my vegetable side dish. I stared at them. “Um, excuse me. There must be some mistake. I don’t DO brussel sprouts.”

But, being the intrepid food taster that I am, I sucked it up and tried one. Just to say I did.

After about 5 seconds of chewing and tasting, I shoved every last one of those mothers in my mouth. “Oh, wow, yum, yum, yum, dear-Lord-in-heaven, are you kidding me? Holy mackerel! These are awesome!”

Brussel Sprouts in Vegan Cream Sauce in bowl

Why didn’t anybody tell me that brussels sprouts are actually amazing when cooked correctly? I mean seriously awesome.

I had to make them at home. I looked up how to cook them, and the overwhelming recommendation was to roast them.

Easy, peasy. Just clean them up. Cut them in half. Coat with olive oil, salt and pepper. Pop in the oven for 20 minutes. Yum, yum, yum.

Brussel Sprouts in Vegan Cream Sauce

But then we kept going to my in-law’s place when my step mother-in-law would make brussel sprouts in cream sauce. They were so good. I kept quizzing her on what she was doing, but as you have learned in this post and this post, she doesn’t measure or do recipes.

I have now spent months trying to recreate what she makes, and I finally did it. It is so exciting because now I get to share this fabulous recipe with you. And you get to make this awesome brussels sprouts recipe for yourself. Trust me on this one. You will be so happy you made this. So much so that you will be very disappointed when you eat the last one on your plate.

Brussel Sprouts in Vegan Cream Sauce

You might notice a couple of things in the pictures. There are pomegranate seeds in some pictures. They are not in the recipe below and are not required for this dish. You can add them for a nice little twist, but I just thought they looked pretty.

Also, you might notice there isn’t a thick, heavy cream sauce in the picture. That’s because it is a nice light cream sauce that just barely clings to the brussels sprouts. And it’s just perfect that way.

This recipe is so easy. Great to make when you want to impress or just enjoy some nice comfort food.

Brussels Sprouts in Vegan Cream Sauce

More Side Dish Recipes

Kale Salad Recipe with Bacon, Walnuts, and Avocado

Zucchini with Roasted Red Peppers Recipe

Kale Salad with Figs, Prosciutto, and Walnuts

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Brussel Sprouts taste amazing in this vegan side dish. So creamy and delicious while also being super easy to make. |

Brussels Sprouts in Cream Sauce (Vegan, Dairy Free and Gluten Free)

  • Author: Tia
  • Total Time: 35 mins
  • Yield: 4 servings 1x


Units Scale
  • 1 lb. Brussels Sprouts
  • 2 tbs Non-Dairy Spread (e.g. Earth Balance)
  • 1/2 tsp Sea Salt
  • 1/2 tsp Pepper
  • 1 cup Coconut Cream
  • 1/2 tsp Nutmeg
  • 1 tbs Lemon Juice
  • 1/3 cup Pomegranate Seeds (optional)


  1. Cut end off brussel sprouts. Remove and discard icky outer leaves. Cut brussel sprouts in half.
  2. Melt non-dairy spread in saute pan on medium high heat.
  3. Add brussels sprouts. Add salt and pepper. Cook while stirring occasionally until brussel sprouts are starting to caramelize.
  4. When they have gotten some nice color, turn down the heat to medium low. Add coconut cream, nutmeg and lemon juice. Stir and cover.
  5. Check after 15-20 minutes to see if done by poking the base of a brussel sprout with a fork. When it is soft they are done.
  6. Serve warm.
  7. Add pomegranate seeds on top (optional).
  • Prep Time: 15 mins
  • Cook Time: 20 mins

Brussels Sprouts in Vegan Cream Sauce with title and Tia's Kitchen


  1. CM Jackson

    I had the same experience! I HATED the Brussels sprouts I was served, i.e., (forced to eat), as a kid. Then, one day a few years ago, I discovered roasted Brussels sprouts!!! And I was knocked off my socks!! I have pinned your recipe to try in the not so distant future!! With cream they must be heavenly!! Thanks for sharing!

    • Tia

      Hi CM,

      Oh, I just LOVE roasted brussel sprouts, too. That was how I made them before I figured out this cream sauce. But I still go back to that. Just too good. Funny how some people murder vegetables that can actually taste really good. 😉


  2. vegetarianmamma (Cindy)

    Thanks for linking up at our Gluten Free Fridays Party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 I can’t wait to see what you share next time!

  3. Beth Floeckher

    Did you put cranberries on it for the picture? You don’t say.

    • Tia

      Hi Beth,

      Those are pomegranate seeds. I had some around, and I thought they looked nice in the pictures. You can add them or not add them. The dish tastes great either way. Sorry I wasn’t more clear. It’s just a quick sentence in the middle of the post.


  4. Audrey @ Gluten-Free Vegan Love

    Tia, this looks absolutely delicious! Brussles sprouts are my absolute favorite lately — now I’ll have to try them out your way too 🙂 Thank you for the recipe!

  5. Elise

    These do look amazing! I’m the only brussel sprout lover in our house, but that’s okay, it just means I get more to myself!

    Thanks for sharing at Waste Not Want Not Wednesday!

  6. Danielle @ Poor and Gluten Free

    I hated Brussels sprouts as a kid, but over the years I think my tastebuds changed since I really don’t mind them at all anymore, and yours look beautiful! Thanks so much for sharing them on Waste Not Want Not Wednesday, I’m featuring them tonight 🙂


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