Directions:

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.