Vegan Creamy Kale, Version 2.0
This vegan creamy kale is made with a garlicky simmering of curly kale in creamy cashew milk. It makes a perfect addition to a holiday table, or a simple but delicious weeknight side dish.
Servings: 4
Calories: 205kcal
Ingredients
- ½ cup raw cashews, soaked in water 4-8 hours, rinsed and drained
- 1 cup water
- 1 tbsp. olive oil
- 2 garlic cloves, minced
- 1 cup vegetable broth
- 1 large bunch curly kale, stems removed and leaves torn into bite-sized pieces
- 2 tbsp. lemon juice, or to taste
- 1 tbsp. whole wheat flour
- salt and pepper to taste
Instructions
- Place cashews and water into blender or small food processor bowl. Blend until very smooth.
- Coat the bottom of a large pot with olive oil and place over medium heat. Add garlic and sauté 1 minute. Add vegetable broth and kale. Cover and allow kale to steam until fully wilted, about 5 minutes, removing lid and flipping every so often.
- Remove lid from pot and add cashew milk. Stir a few times to incorporate. Bring to a simmer and lower heat. Allow to simmer, uncovered, until liquid reduces by about half, about 5 minutes.
- Stir in lemon juice. Add flour, a little bit at a time, stirring constantly, until mixture thickens.
- Season with salt and pepper. Serve.
Notes
For a gluten/grain free option, skip the flour and reduce the amount of water to about ½ cup. You may need to allow the mixture to simmer a few minutes more to thicken up, and in the end it won't be a smooth, but it will still be tasty.
Nutrition
Calories: 205kcal | Carbohydrates: 19.8g | Protein: 7.6g | Fat: 11.9g | Saturated Fat: 2.2g | Sodium: 537mg | Potassium: 723mg | Fiber: 2.3g | Sugar: 1.2g | Calcium: 130mg | Iron: 3.1mg