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A closeup of vegan creamy kimchi Brussels sprouts on a white plate with kimchi in the background

Vegan Creamy Kimchi Brussels Sprouts

  • Author: Meatless Makeovers
  • Prep Time: 10 min.
  • Cook Time: 20 min.
  • Total Time: 30 min.
  • Yield: 8 Servings 1x
  • Category: Side Dish
  • Method: Roast, Blend
  • Cuisine: Korean American Fusion
  • Diet: Vegan


A spicy and savory side made with the Korean staple kimchi. These vegan creamy kimchi Brussels sprouts will leave you licking your lips!


  • Approximately 56 Cups Brussels Sprouts (Halved, We used one large stalk.)
  • 1/4 tsp Black Pepper
  • 1/4 tsp Salt
  • 2 Tbsp Oil
  • 2 Green Onions (Chopped)

Kimchi Cream Sauce:

  • 1 Cup Raw Cashews
  • 1/2 Cup Vegan Kimchi (Extra for Garnish)
  • 2 Tbsp Nutritional Yeast
  • 1 1/2 cup Water
  • 1/4 tsp Salt optional or 1 tsp Miso Paste



  1. Preheat the oven to 400°F. Peel and half the Brussels sprouts. Place the halved sprouts on a baking sheet and sprinkle the salt and pepper over them. Drizzle the oil over the sprouts and stir to incorporate. Place in the oven for 20-25 minutes. Stirring once halfway through. 
  2. While the Brussels sprouts cook, place the cashews in a saucepan and cover with water. Cook over high heat and allow to boil for 10 minutes or they can be soaked in water overnight instead.
  3. Drain the cashews and place them in a high speed blender with the rest of the sauce ingredients. Blend on high until very smooth. 
  4. When the Brussels sprouts are finished cooking, transfer them to a platter and drizzle the sauce over them. Garnish with the chopped green onion and extra kimchi if desired. Serve immediately and enjoy!
  5. Leftovers can be stored in the refrigerator for up to 3 days and the sauce can be store separately in an airtight container for up to 5 days.


  • The equipment listed above contains affiliate links to products that we personally use, love, and recommend!

Keywords: Kimchi Brussels Sprouts Recipe, Vegan Creamy Brussels Sprouts, Vegan Fall Side Dish