Buffalo-Garlic Brussels Sprouts With Vegan Ranch Dressing

Directions Print

FOR THE BRUSSELS SPROUTS

1. In a mixing bowl, combine almond milk and apple cider vinegar and let sit for a few minutes. In a large mixing bowl, combine flour, cornstarch, salt and black pepper.
2. Whisk the hot sauce into the thickened almond milk. Whisk almond milk and flour mixtures together until smooth. Put panko in a separate mixing bowl.
3. Add Brussels sprouts to almond milk mixture and thoroughly coat. Transfer to breadcrumbs and coat completely.
4. Fry Brussels sprouts in a deep fryer until you can pierce them with a toothpick, about 5 minutes.

FOR BUFFALO- GARLIC SAUCE

1. In a sauté pan, melt the vegan butter. Add the garlic and cook for 2 minutes, stirring constantly.
2. Remove from the heat and add the soy sauce, hot sauce and agave syrup. Set aside.

FOR THE VEGAN RANCH DRESSING

1. Soak the cashews in hot water for at least 3 hours or up to overnight. In a bowl, combine the almond milk and lemon juice.
2. After a few minutes, the milk will begin to thicken and curdle. Drain and
   rinse the cashews several times and transfer to a blender.
3. Add the almond milk mixture, garlic, onion powder, apple cider vinegar, salt, pepper and maple syrup. Blend for 1 to 2 minutes or until smooth. Add the fresh herbs and pulse just enough to combine. Adjust seasonings if needed.

FOR SERVING

1. Toss the Brussels sprouts in the Buffalo-garlic sauce. Serve next to vegan ranch dressing, topped with chives.