Brussel Sprout Salad with vegan bacon & chestnut cashew cream

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Did you see our video?! A few weeks ago I cooked live with Deliciously Ella on her Facebook page. If you didn’t catch it, you can still watch it here (although, please, no more comments on my mandolining skills!  I brought a blunt one with me, alright!?)

We made a vegan Thanksgiving salad, consisting of a sprout salad base with a chestnut and cashew cream topped off with homemade vegan bacon. The "bacon" is amazing!!   And went down so well at DE HQ - as soon as we stopped filming, I was suddenly making more for the whole office to try!  Can't recommend it enough - though watch out as it burns quickly.  The whole recipe is so easy, festive and very pretty if we do say so ourselves.

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Serves: 4


For the salad

300g brussel sprouts

120g peas

A handful of fresh parsley

A small handful of dried cranberries

For the Salad Dressing

Juice of 2 clementines

Juice of 1/2 lemon

1 tablespoon of mustard

3 tablespoons of olive oil

salt and pepper


  1. Finely slice the sprouts, or use a mandolin to grate them.

  2. Blanche the peas into boiling water for a minute or two, to soften but keep a crunch.

  3. Finely chop the parsley and chop the cranberries into small pieces.

  4. Stir all the dressing ingredients together, and stir the salad in a bowl.

  5. Now make the chestnut cashew cream (recipe below) but simply adding all the ingredients to a food processor and blending until smooth and creamy.

  6. Place the salad on a plate, piping or spooning the chestnut cashew cream onto the salad and then adding the ‘bacon’ (recipe below) either as strips or chopped on the top.


This can also be made into a cream cheese, or an icing – all methods are below.


200g roasted cashews

30g Dijon mustard

30ml apple cider vinegar

15g nutritional yeast

30g olive oil

50g tofu

150ml water

1tsp tamari

1pinch salt

1 tsp maple syrup

100g chestnuts

½ tsp cinnamon

½ tsp nutmeg

½ tsp cardamom


  1. To make the cream, blend all the ingredients in a blender, adding water gradually to loosen.

  2. To make this into a cream cheese, remove spices and add more yeast, mustard and vinegar to make it more cheesy.

  3. To make this into a vegan icing, replace mustard and yeast with more maple or icing sugar.


Makes about 30 thin slices


2tbsp nutritional yeast

½ tbsp maple syrup

2tbsp tamari

¼ tsp garlic powder

½ - ¾ tsp liquid smoke (available online)

½ - ¾ tsp smoked paprika

2tbsp olive oil

6 – 8 slices rice paper


Mix all the marinade ingredients together and stir well, adding olive oil last, until you have a nice emulsion.
Carefully cut the rice paper into strips – however thin you’d like them.

Brush well with the marinade and bake on a baking sheet at 200c for 3 minutes.  Watch it like a hawk – you want a nice dark colour, but catch it just before it starts to burn. 

Wait for it to cool and crisp up.

Rose Lloyd Owen