Brussel Sprouts in Cream Sauce (Vegan, Dairy Free and Gluten Free)
Prep time
Cook time
Total time
Serves: 4 servings
  • 1 lb. Brussel Sprouts
  • 2 tbs Non-Dairy Spread (e.g. Earth Balance)
  • ½ tsp Sea Salt
  • ½ tsp Pepper
  • 1 cup Coconut Cream
  • ½ tsp Nutmeg
  • 1 tbs Lemon Juice
  • ⅓ 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).
Recipe by Tia's Kitchen at