Ian Phillips’s Pan-seared Brussels Sprouts

The Three Carrots chef makes it easy to eat your veggies.
The “cheese” in this vegan dish is a convincingly rich sprinkling made from raw cashews, white miso, and nutritional yeast, a dairy-free seasoning often used to add a savory cheese flavor to vegan dishes.


Brussels Sprouts

  • 1 lb Brussels sprouts, trimmed and halved
  • 2 tbs olive oil
  • 2 tsp salt
  • 2 tsp pepper
  • 1 tsp crushed red pepper (optional)
  • ¼ tsp kosher salt

Cashew Parmesan Cheese

  • ½ cup raw cashews
  • 1 tbs nutritional yeast
  • 2 tsp white miso
  • Dash salt


Cashew Parmesan Cheese

  • Combine all ingredients in a food processor and pulse until fine. (Note: while many vegan cheese recipes require soaking raw nuts in water first, do not soak the raw cashews. Dry nuts are necessary to replicate the texture of Parmesan cheese.)

Pan-seared Brussels Sprouts

  • Heat a sauté pan on medium heat and add oil.
  • When the pan is hot, add Brussels sprouts. Cook for 2–3 minutes and toss.
  • Add salt, pepper, and crushed red pepper (optional). Toss and cook until Brussels are seared.
  • Take off heat, and garnish with cashew Parmesan.