Go Back
Vegan Creamed Kale

Vegan Creamed Kale

Course Side Dish
Cuisine American
Author Dianne Wenz


  • 1 tablespoon olive oil
  • 2 medium-sized shallots, sliced
  • 4 cloves garlic, minced
  • 2 bunches kale, stems removed and chopped
  • ½ cup vegetable broth
  • 1 ½ cups raw cashews, soaked for two hours, drained and rinsed
  • ¾ cup water
  • 2 tablespoons lemon juice
  • 1/2 teaspoon sea salt


  1. Heat the olive oil in a large pot over medium high heat. Cook the shallots for around 7 minutes, stirring occasionally, until they being to brown. Add the garlic and cook for another minute or two.
  2. Add the kale, broth to the pot and stir. Sauté until the kale has begun to wilt. Let cook for about 5minutes until most of the liquid has absorbed.
  3. While the kale is cooking, mix together the cashews, water, lemon juice, and salt in a high speed blender or food processor until smooth and creamy. If the mixture is too thick, add a little more water a tablespoon at a time.
  4. Add the cashew cream to the pot with the kale and mix well. Cook for another 2 to 3 minutes, stirring frequently, until the cream is heated throughout.