Vegan Creamed Kale
Although it's delicious year-round, vegan Creamed Kale has become a holiday favorite. It's just not Thanksgiving unless there's a pile of Creamed Kale on plate, and I love to make it for Christmas dinner, too.
Ingredients
- 1 teaspoon neutral-flavored oil
- 2 medium-sized shallots minced
- 4 cloves garlic minced
- 2 bunches kale stems removed and chopped (about 16 ounces)
- ½ cup vegetable stock
- 1 ½ cups raw cashews soaked for two hours, drained and rinsed
- ¾ cup water
- 2 tablespoons lemon juice
- ½ teaspoon sea salt
Instructions
- Heat the oil in a large pot over medium high heat. Cook the shallots for around 5 minutes, stirring occasionally, until they being to brown. Add the garlic and cook for another minute or two.
- Add the kale and stock 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.
- 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.
- 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.