This deliciously creamy Brussels Sprout, Kale & Bacon Gratin is a great winter side dish that tastes like it's packed with cream and cheese but is actually dairy free! It can be prepared up to 3 days in advance and leftovers will last for 3-4 days in the fridge.
1poundbrussels sproutstrimmed and halved (quarter if large)
2smallonion (or 1 large)finely diced
4cupsshredded curly kale
3/4cupcashewssoaked in hot water for 10 minutes
Preheat the oven to 400ºFahrenheit (200º Celsius)
Prep the brussels sprouts by trimming off the stem and removing any dirty outer leaves. Cut the brussels sprouts in half or quarters depending on their size. Try to ensure that all of the brussels sprout pieces are approximately the same size. Place them on a baking tray/baking dish, drizzle with 1 tbsp oil bake for 20-25 minutes until tender.
In a cast iron skillet (or oven proof skillet) add the bacon and cook on medium high heat for 5 minutes until it begins to cook through. Depending on how much oil there is in the pan from the bacon, you may need to add 1/2 tbsp olive oil before adding in the diced onion and garlic, sprinkling with salt and leaving to cook for 4 minutes until the onions begin to soften.
Finally add in the shredded kale, lower the heat to medium and cook for 6 more minutes until the kale has wilted and is no longer crunchy
While the kale is cooking make the creamy sauce. In a high speed blender or nutribullet container combine the drained cashews, almond milk, mustard, lemon juice, nutmeg and nutritional yeast and blend until smooth.
Once the brussels sprouts are tender, remove them from the oven and add them to the skillet with the sauteed kale and onions. Pour in the cashew sauce, give everything a stir to ensure its well coated.
Transfer the skillet to the oven to make for 15 minutes until the top is golden and the gratin is gently bubbling and heated through.