Vegan Creamed Kale with Lemon-Ginger Cashew Cream Sauce (dairy-free)

This Vegan Creamed Kale with Lemon-Ginger Cashew Cream Sauce is a vibrant,
nutrient-packed dish that is as comforting as it is energizing. Tender steamed
kale is enveloped in a silky, tangy cashew cream infused with zesty lemon and
ginger. Perfect as a side dish or a light main, this recipe delivers a creamy,
dairy-free twist on a classic, bursting with bold flavours.

Servings: 4

Author:

Course:

Side Dish

Cuisine:

American Vegetarian

Keywords:

Vegan Side Dish fast vegetarian vegan dinner

🧂 Ingredients

2/3 cup raw cashews

soaked overnight
1 x 1-inch piece of fresh ginger

finely minced
2 1/2 Tbsp fresh lemon juice
1/2 tsp fine sea salt
3 Tbsp water (or more) to the desired consistency
1/2 batch Lemon-Ginger Cashew Cream Sauce
5 cups packed dark greens of choice,

such as kale
Extra sea salt and/or pepper to taste

optional

Instructions

1 Add the Lemon-Ginger Cashew Cream Sauce ingredients to a high-powered blender
and blend until smooth. This takes about 3 minutes in my Vitamix and you may
need to use a tamper.
2 It should be an ultra-creamy, smooth sauce. If it is still grainy or there isn’t
enough liquid for your blender to whip the sauce smooth, you can add additional
water. I find 1 to 3 Tbsp is usually sufficient — add one tablespoon at a time
and blend after each.
3 Taste and adjust the seasoning to your liking. You may need additional ginger or
lemon juice depending on your tastes.
4 Wash greens well and roughly chop. Add the wet (but not soaking) greens to a
medium saucepan and cook over low-medium heat for 2-3 minutes or until they are
bright green. Stir frequently to keep them from sticking or burning.
5 Remove the saucepan from the heat. Add ½ batch of the Lemon-Ginger Cashew Cream
Sauce and toss to combine. The greens should be loose and creamy. If the greens
are too thick, add a bit of water or stock to loosen. Serve immediately.