INGREDIENTS
16 oz
Brussels sprouts
1/4 tsp
Garlic powder
1/2 cup
Coconut milk, light
1 tsp
Honey
1 pinch
Chili powder
1 1/2 tsp
Curry powder
1/2 tsp
Salt
1
Salt and pepper
1 tsp
Apple cider vinegar
1 tbsp
Coconut oil
1 cup
Cashews, raw unsalted
2 tbsp
Water