Do you need more ideas for using up all of that kale growing in your garden? We've been making green smoothies, raw kale salads, sautéed kale with garlic....and now creamed kale as well. This dairy-free version is very easy to make as long as you have a blender. Raw cashews and water make the cream-base, sautéed onions and garlic give it depth, and the jalapeño gives it flavor! Our three year old twins love this recipe, in fact, one of them had three servings tonight and the other one literally licked his bowl clean!
You've probably noticed my lack of blog posts lately. This is because we underwent a small but significant house remodel. We have only begun to make meals again in our new kitchen for the last week. It has taken me quite a bit of time to put the house back together but now our kitchen, living, dining, and family rooms are super organized and clean! Just perfect before the new baby arrives.
I've talked about the nutritional benefits of kale before and will probably continue to do so. You can click here to view all of my kale recipes and read about the health benefits of this powerful cruciferous vegetable on other posts!
Dairy-Free Creamed Kale
Serve this simple recipe with cooked quinoa, black-eyed peas or grilled chicken, and some raw vegetables. You might think that 10 to 12 cups of chopped kale is a lot, but remember that it cooks down considerably. We don't have any leftovers in our house when I make this.
10 to 12 cups finely chopped kale
2 to 3 tablespoons extra virgin olive oil
1 small onion, chopped (about 1 heaping cup)
2 cloves garlic, chopped
1/2 cup raw cashews
2 cups water
1/2 small jalapeño pepper, seeded
1 tablespoon freshly squeezed lemon juice
2 tablespoons nutritional yeast
1 to 2 teaspoons Herbamare
Chop the kale and set aside.
Heat a large skillet (11 or 12-inch) over medium heat. Add the olive oil, then the onions and garlic. Sauté for about 5 minutes or until softened and beginning to change color. Add them to a blender along with the cashews, water, jalapeño pepper, lemon juice, nutritional yeast, and Herbamare. Blend until smooth and creamy. I use Vitamix for this.
Place the sauce and chopped kale back into your large skillet and simmer for 10 to 15 minutes or until kale has softened and sauce has thickened. Taste and season with sea salt and freshly ground black pepper if needed.
More Kale Recipes:
Winter Green Smoothie
Raw Super Green Salad
Blanched Kale Salad with Salmon
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