Steamed Brussels’s Sprouts and Broccoli with Cheezy Coconut Sauce

Every once in awhile I eat something other than desserts and sweets.

Shocking but true.

I love chocolate and cookies as much as the next person, or in my case, probably more than the next person, but I have to have green vegetables every day.

Without them I feel weird. off, out of balance, and although I crave brownies, I also crave broccoli and Brussels’s sprouts.

Yes, really. I love cruciferous vegetables of all kinds, but broccoli and Brussels’s are two of my favorites. Never met a brassica I didn’t like and that didn’t stink up my house.

When I feel the need to crunch on some cellulose and don’t have time for anything too fussy, complicated, or time-consuming, I steam veggies in the microwave, and make a quickie cheezy sauce by warming coconut oil and mixing it with nutritional yeast, and adding a few spices based on my mood.

Drizzle sauce all over veggies.



And if I want some sinus clearing to go with my cheezy-coconutty vegetables, super simple homemade Spicy Honey Mustard comes in handy.

So as much as I have a seemingly voracious appetite for pina colada marshmallows and cookie dough, it’s nice to round out the sugar with a little chlorophyll.

But there must have sauce because everything is better with lots of frosting lots of sauce.


Steamed Brussels’s Sprouts and Broccoli with Cheezy Coconut Sauce (Vegan, Gluten-Free, Soy-Free, Nut-Free, Refined-Sugar-Free)

1 cup whole Brussels’s sprouts and broccoli florets (or more, or other vegetables you enjoy)

3 tablespoons nutritional yeast

1 tablespoon coconut oil, melted (use olive, hemp, grapeseed or another oil if you don’t like or have coconut oil)

pinch of salt, pepper, stevia; all to taste & optional (also consider a pinch of chili powder, cayenne, garlic powder, onion powder, curry, turmeric, cinnamon, or nutmeg based on taste preferences)

Place vegetables in a microwave-safe dish, fill dish halfway with water, cover with plasticwrap, heat on high power for 1-2 minutes, or until vegetables are as tender as desired. After steaming, place vegetables under cold running water for a few seconds to stop the cooking process. Slice cooked sprouts in half, if desired.

Make the sauce by mixing all remaining ingredients in a small bowl, whisking or stirring to combine, and pour over vegetables.

Note: Steam the vegetables any way you wish; that is how I do it because I am done in under two minutes. I like my vegetables very crunchy and more toward the raw side; steam (or oven-roast) to taste.


If you’re not familiar with nutritional yeast (nooch), I previously written about it included over a dozen recipes using nutritional yeast.

It’s not the same as brewer’s yeast, it’s vegan, gluten, soy-free and nut-free; it adds a cheesy and nutty quality to food, and it’s packed with protein and B vitamins.

Nutritional yeast is not typically sold in grocery stores or at Trader Joe’s, and although it is sold at Whole Foods, I buy it from iHerb because it’s about 40% cheaper. Use code AVE630 at checkout to save another $5 off your iHerb order. Stock up on stevia, bulk spices, honey, body wash, and supplements while you’re ordering. May as well stock up, right.

One favorite nutritional yeast-based sauce recipe is Spicy Doritos Cheezy Dip (vegan, GF, soyfree)

Cheezy Kale Chips (vegan, GF, soyfree) are made with nooch

If you’d rather skip the nutritional yeast but still enjoy some cruciferous veggies with coconut oil, try Chocolate Coconut Kale Chips

Do you like Brussels’s sprouts, broccoli, or crave vegetables?

I really can’t imagine a day without vegetables. Or dessert. Balance, moderation, a little bit of this, a little bit of that.

Do you like nutritional yeast?

If you’ve made anything with it that you enjoy, feel free to link it up.

If you’ve never had nutritional yeast, I won’t say it tastes just like cheese. Instead, I find it to have a cheesy and nutty quality, which is why many vegans use it as a cheese alternative. It’s also packed with B vitamins and protein.

It may be a bit of an acquired taste but clearly, I’ve acquired it. Daily.

Cheezy chocolate coconut oil popcorn is a staple, too.

The winner of the Sprinklebakes Cookbook Giveaway is Cassie

The winner of the Trop50 Juice coupons is Amber K

Have a great weekend and Happy Mother’s Day to all the moms!

83 comments on “Steamed Brussels’s Sprouts and Broccoli with Cheezy Coconut Sauce”

  1. Pingback: Steamed Brussels’s Sprouts and Broccoli with Cheezy Coconut Sauce

  2. Love your very simple “cheese” sauce. We always have nutri-yeast on hand, use it with tamari to season popcorn.

  3. Pingback: Cheesy Kale Chips « forkful of freedom

  4. Love the simplicity of your sauce! I’ve been eating broccoli and brussels with nooch, hemp seeds, and miso. Will try yours soon!

  5. Never thought to mix coconut oil and nooch together!!! Great idea. Def gonna try! <3

  6. Oh, I how I love brussel’s sprouts – I am definitely going to check out nutritional yeast – it’s sounds quite interesting.

  7. I usually just make maple brussel sprouts (which my kids LOVE) but I’ll have to try this! Anything “cheesey” or with sauce is a win in my book!

  8. You’ve convinced me to give nutritional yeast a try.

  9. I agree that everything is better with sauce :-) I crave veggies like crazy … especially Brussels sprouts and broccoli. And yep, I like nooch!

  10. Oh my gosh, broccoli and brussel sprouts are my absolute faves! No lie, I eat them roasted at least twice a day– I feel like my day’s just not complete without them! I need them enough that I would call them staples in my diet! ;)

  11. Happy Mother’s Day weekend!
    I love roasted veggies and have been adding brussel sprouts to the mix. I bought a lot of spices at Penzey’s recently and am trying out the variety with the veggies.

  12. Wow, what a simple and wonderful recipe – love it! I adore broccoli and brussels sprouts, but usually have to steam them or marinade for 24 hours before eating raw.

  13. Happy Mom’s Day to you, Averie – please take the day off and enjoy your daughter and family. X0 Liz

  14. I have Brussels sprouts, coconut oil and nooch–and since tomorrow is my last day to cook before we head to San Francisco, I know what I am making!

  15. I’ve seen a lot of bloggers using nutritional yeast but I’ve never tried it. I want to, but it sort of creeps me out! I should probably just pull the trigger and give it a shot…

    • I think you’d love it…super versatile for sauces and dips!

      • I just had to let you know that the balsamic brsesul sprouts were amazing. I improvised a little added a touch of bacon grease to the olive oil and sprinkled some fresh-grated parmesan just before serving.My kids, generally, refuse to eat any kind of cabbage, but they actually ate the sprouts and got seconds!!

  16. That sauce looks delish! Here’s to hoping that someday my cravings will be for broccoli and brussels sprouts… :)

  17. This is me right here. My favorite snack is just steamed broccoli or cauliflower with nooch and mustard. Sometime ketchup too, if I’m needing something a little sweeter. I can’t do raw brassicas though. T hey eat my insides all up.

    I’d put nooch on everything if I could. I kind of do already. It’s great in eggs, on steamed veggies, on salad, for thickening soup, love it. All of it.

  18. I love broccoli, have become a fan of kale, but good luck on getting me into brussels sprouts. I’ve given it several gos and I like cabbage but those little nuggets just aren’t my cup of tea! And they look so good! UGGH. Happy Mom’s Day to you too!

  19. I love veggies! That sauce looks de-lish!

  20. I definitely crave vegetables when I don’t eat much of it!!
    Broccoli is one of the greens I miss when couple weeks go by without eating it!
    And yes.. lots of sauce is always a good idea :)

  21. This sauce is over-the-top perfect, Averie. And I love brussels sprouts. I’m all over this one!

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