Step 1

Peel the potatoes and roughly chop.

Step 2

Bring a large pot of water to a boil, and boil the potatoes for 15 to 20 minutes, until soft.

Step 3

Meanwhile, in a pan over medium heat, add the onion and Brussels sprouts, along with 1 to 2 tablespoons of olive oil or vegetable broth. Saute until softened, approximately 5 minutes.

Step 4

While the Brussels sprouts and potatoes cook, make the cashew cream. In a blender, combine 1 cup cashews with a 1/2 cup of water, 1/2 lemon juiced and 1/2 teaspoon salt. Blend until completely smooth.

Step 5

Preheat the oven to 375F. Once the potatoes are fork tender, drain and mash. Add the Brussels sprouts and cashew cream to the mashed potatoes, and stir until completely combined.

Step 6

Put the potato mixture into a casserole dish. Top with vegan bread crumbs and/or vegan cheese and bake for 15 to 20 minutes, until crispy on the top. Serve with your main of choice.