A delicious way to get in a healthy serving of greens!
I think we all know how important it is to get in our daily serving of greens. But sometimes, raw, cold greens don’t sound that appealing, especially in the winter when it’s already cold outside. That’s why I love this warm and delicious dairy-free creamed kale. It’s such a cozy way to get in tons of nutrients and fiber.
In this recipe, I use curly kale. Of course, you could swap kale for any type of greens you prefer, but I love this with some good ole’ classic curly kale.
Ingredients for Dairy-Free Creamed Kale:
Greens:
- Kale, or greens of choice
- Olive oil
- Sea salt
Sauce:
- Cashews
- Garlic cloves
- Lemon
- Almond milk, or other non-dairy milk of choice
- Nutritional yeast
- Water
- Sea salt
Optional: chili flakes for topping
Regarding nutritional yeast, this is a great, healthy option because it is one of the few nutritional yeast products that are non-fortified.
What does that mean? Basically, there are no added synthetic vitamins, as many of the nutritional yeasts sold at grocery stores include synthetic B12 and folate. Many believe that synthetic vitamins can be harmful to our health so I personally try to stick to natural sources of vitamins. But feel free to choose whatever option works best for you!
How to Make Dairy-Free Creamed Kale:
First, start by making the sauce. To make it, you need to soak cashews in hot water for at least one hour. After the cashews have soaked, throw all of the sauce ingredients into a blender and blend until it reaches a sauce-like texture.
Now that your creamy sauce is done, wash the kale and rip off the leaves from the stems and put them into a bowl. Now it’s time to massage the kale! To massage your kale, all you have to do is drizzle on a little bit of olive oil and add a pinch of sea salt, then use your hands to squeeze the kale for about 30 seconds to a minute, or until it’s nice and soft. This will change the texture dramatically!
Now add the kale to a pan and cook on the stove for a few minutes until they’re sautéed to your liking. Add as much sauce as you’d like and mix together until it’s all warm and ready to go!
Top with chili flakes if desired for a little extra pizazz!
Scroll down to get the full recipe or pin it for later!
Dairy-Free Creamed Kale
A delicious way to get in a healthy serving of greens!
- Prep Time: 15 mins
- Cook Time: 5 mins
- Total Time: 20 minutes
- Yield: 2–3 servings 1x
Ingredients
Greens:
- 1 bunch of curly kale, or other greens of choice
- Drizzle of olive oil
- Pinch of sea salt
Sauce:
- 2 cups cashews
- 2 cloves garlic
- Juice of 1/2 lemon
- 1 cup almond milk
- 1 tbsp nutritional yeast
- 3/4 cup water
- 1/2 tsp sea salt
Instructions
- Soak raw cashews in hot water for at least 1 hour prior to making the sauce.
- Once cashews are soaked, add all of the sauce ingredients to a blender and blend until it reaches a sauce-like texture.
- Wash the kale and rip off the leaves from the stems and put them into a bowl.
- Massage the kale by drizzling in a little bit of olive oil and adding a pinch of sea salt. Use your hands to kneed the kale for about a minute, or until it’s nice and soft.
- Add the kale to a pan and cook on the stove for a few minutes until they’re sautéed to your liking.
- Add as much sauce as you’d like and mix together until it’s all warm and ready to go.
- Top with chili flakes afterwards if desired.
Notes
You will probably have sauce left over. If so, store it in the fridge and put it on top of pasta or veggies later!
Prep time does not include soaking the cashews.
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