This recipe was actually inspired by another annual event. A friend of mine is of Scottish descent and has a proud Scottish family that loves to party. Every year, around the end of January, they host a Robert Burns supper in honor of Scotland’s national hero and poet. “Supper” makes it sound a lot tamer than it actually is. It’s really a big old party with lots of traditional Scottish food, poetry, kilts, whiskey, and if we’re lucky, some live bagpipes.
I’ve attended three of these annual bashes at this point. I was initially rather nervous about the food situation, thinking perhaps I should fill up ahead of time. (Scots don’t eat much tofu, so far as I’ve been told.) I was pleasantly surprised to find that my friend’s family had everything covered, up to the vegan haggis. (I hope to have more to say about this come late January.)
One of the most memorable dishes, for me at least, is the kale. They serve it in big leaves and apparently make it using a recipe that involves sour cream and lemon juice. It’s absolutely delicious, and as is the case with all absolutely delicious dishes involving sour cream (or heavy cream, cream cheese, milk, cheddar, ricotta, you get the picture), I’ve been itching to veganize it since first taste. I thought Thanksgiving would be the perfect occasion.
I was abundantly pleased with my results. This is most definitely one of those dishes that you’d never believe was vegan unless you were told.
Vegan Creamed Kale
- 1/2 cup cashews soaked in water for 4-8 hours, then drained
- 1 cup water plus a little extra
- 1 tbsp. vegan margarine
- 1 lb. kale sliced into thin strips and stems removed
- juice of 1 lemon
- salt and pepper to taste
- Start by placing cashews and water into blender or food processor. Blend until smooth.
- Melt margarine in medium skillet. Add kale, cashew blend, and lemon juice.
- Simmer, flipping frequently, until kale is tender, about five minutes, adding a little additional water if necessary.
- Add salt and pepper to taste.