Creamy cashews coupled with nutritional yeast are delicious substitutions for dairy in this dairy-free creamed kale recipe.
Serves: 12
Prep time: 10 minutes
Cook time: 15 minutes
Allergy: Tree nuts
Ingredients
- 1 bunch kale (finely chopped)
- 2-3 tablespoons ghee or coconut oil
- 1 medium onion (small dice)
- 4 cloves garlic (minced)
- 1/2 cup raw cashews (soaked overnight, rinsed and drained)
- 2 cups water or homemade chicken broth or vegetable broth
- 1 tablespoon lemon juice (freshly squeezed)
- 1/2 teaspoon sea salt
- 1/2 teaspoon Herbamare
- 1 small lemon (zested)
Directions
Heat a large skillet over medium heat. Add the oil, then the onions and garlic. Saute’ for about 5 minutes or until soft. Add them to a blender along with all other ingredients except for the kale. Blend until smooth and creamy.
Place the sauce and chopped kale back into the skillet and simmer for 10-15 minutes, or until kale has softened and sauce has thickened. Taste dairy-free creamed kale and season with sea salt and pepper.
See Also
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