Gratin of Brussels sprouts with cashews and peanut

For 4 people
400 g of Brussels sprouts
100 g cream 100% vegetable (soy or other choice)
25 g of cashew nuts
25 g of peanuts
extra virgin olive oil
salt
1 teaspoon nutritional yeast flakes
1 teaspoon breadcrumbs

Trim the Brussels sprouts and cut into two or four pieces (depending on their size).
Cook steamed for about ten minutes.
Using a kitchen knife, coarsely chopped cashews and peanuts, reducing them in grain.
When ready place the sprouts in a single layer in an ovenproof dish lightly coated with oil.
Add salt to the surface, cover with a thin layer of vegetable cream, add the chopped cashews and peanuts, finish off with a light dusting of nutritional yeast flakes and bread crumbs, and bake in the preheated oven for 20-30 minutes at 180° c.