These vegan roasted brussels sprouts are both crispy and creamy from the vegan white bean dressing.  If you prefer less spicy foods, skip the jalapeño.


  • 1 lb brussels sprouts, trimmed and halved lengthwise
  • 2 tablespoons olive oil
  • 1 ½ teaspoons salt, divided
  • ½ teaspoon pepper, divided
  • ½ cup Forager Project Unsweetened Plain Cashewmilk Yogurt
  • 1 can (15.5 oz) cooked cannellini beans, drained and rinsed
  • 2 tablespoons fresh lemon juice
  • 1 small garlic clove
  • 3 tablespoons chopped parsley
  • 1 tablespoon jalapeño, minced and seeds removed (optional)


Preheat the oven to 425 degrees. Toss the brussels sprouts with 1 tablespoon olive oil, ¼ teaspoon salt, and ¼ teaspoon pepper and spread on a baking sheet. Roast for 20 minutes, until golden brown and crispy.

In a blender, add garlic, beans, yogurt, and puree until smooth. Add remaining ingredients (parsley, lemon juice, jalapeno, remaining olive oil, remaining salt and pepper) and blend again. Taste and adjust seasoning to your liking.

Drizzle the sauce over the brussels sprouts and enjoy! Use the leftover sauce on any roasted vegetable dish. The creamy bean sauce can be used for up to 4 days when kept refrigerated.



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You wouldn't know this wasn't dairy!

Michele L. Seattle, WA

It is fantastic using it in recipes!

Judy H. Marblehead, MA

Truly exceptional.


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