Celebrating Spring!

Finally, spring is in the air and the sun starting to warm those crisp mornings. Our yearly reminder that we made it through winter and brighter days are ahead. To celebrate, it’s time we brought you an easy, refreshing green side dish that packs a punch and puts the spring back in your step. 

 

What’s better than a plate full of fresh, seasonal goodness? Drizzling it in a velvety, savory vegan (and gluten free!) cheese sauce with the perfect punch of Lusty Mustard, of course.

This dish is more than just a side—it’s a celebration of spring flavors. Whether you pair it with our lasagna, roasted veggie pasta, black bean sliders, or just enjoy it straight from the pan (you’ll be licking it clean), this recipe is here to add some serious zest to your table.

3 Reasons This Will Be Your Staple Veggie Recipe

* Easy & Adaptable – What makes this recipe so convenient is the vegetables are interchangeable. Whatever is in season or whatever you have in the fridge (Asparagus, snap peas, baby carrots, radishes, Brussels sprouts), as long as you have a wedge of our tried and true Lusty Mustard, everything will be ok. 

* Flavor-Packed – The creamy mustard cheese sauce brings just the right balance of tangy, cheesy, and bold to complement the fresh roasted vegetables.

* Perfect for Any Occasion – Serve it as a side dish for brunch, lunch, or dinner, or make it the star of the show with a hearty grain bowl or crispy bread for dipping.

 

Simple Ingredients for the Perfect Plant-Based Dish:

Spring Vegetables: This recipe has asparagus, broccolini, and peas. We think these veggies are the perfect pop of color and are veggies we love. If you don't care for them, no problem! Use the fresh veggies you find at your local farmer's market or on sale at the store. 

Garlic: The magical ingredient for elevating simple flavors. Don't be afraid to let garlic add it's sharp depth of flavor to this recipe.

Salt and Pepper: Make it all pop! Salt to taste.

Lusty Mustard Vegan Cheese Wedge: What ties this dish together. It’s creamy, melty, and has just the right amount of mustard bite to make your taste buds jump and spring. Plus, it’s completely vegan and gluten free!

Almond Milk: The dairy free milk with some protein too! Like oatmilk more? That's a perfect substitute! Want to use veggie stock instead? We think you're awesome! 

 

 

 

 

RECIPE

Servings: 2-4 

Prep Time: 5 mins

Cook time: 30 mins

 

Ingredients: 

Roasted Spring Vegetables

1-2 Tbsp Avocado Oil

1 bunch asparagus, woody ends removed

1 head broccolini, trimmed

1 cup cooked peas

2 garlic cloves, minced

Pinch of salt and pepper

Mustard Cheese Sauce

1 Wedge of Lusty Mustard Cheese

1/4 cup- 1/2 cup unsweetened almond milk

For Serving:

Mustard Cheese Sauce

Fresh herbs: basil, parsley, basil 

 

Method:

Preheat the oven to 400°F and line a baking sheet with parchment paper.

Add the asparagus, and broccolini to the baking sheet and drizzle with 1-2 TBSP of avocado oil. Mix with your hands to make sure the vegetables are well coated, then arrange them in an even layer. Sprinkle the vegetables with the minced garlic, Himalayan sea salt, and black pepper.

Roast the vegetables for 15-20 minutes, or until they start to brown on the edges and are fork tender. Check the vegetables at the half way mark and toss to promote even baking. 

While the vegetables are roasting, prepare the Mustard Cheese Sauce.

Add the Lusty Mustard Wedge to a small saucepan with ¼ cup unsweetened almond milk. Heat the pan over medium low heat to allow the cheese to slowly melt. Use a spatula to mix the cheese and create a sauce with the almond milk. Once the cheese is completely melted, check the sauce consistency. It should be smooth and pourable. If it’s still too thick, add a little more almond milk. 

To serve, spoon the Mustard Cheese Sauce on a plate and swirl with the back of a spoon to create a circle. Top the cheese with the roasted vegetables and cooked peas.

Top the plate with fresh herbs and serve immediately.