I actually posted this recipe about a year and a half ago….but it’s honestly it’s so good that I have to repost it. I probably eat this every other week, my husband loves it and I have converted none-kale eaters into kale-lovers with this recipe! My father-in-law for example, had seconds!
Cashew cream is a super easy and delicious vegan form of “cream”. It’s simple, quick and easy, has healthy satiating fats for your heart and is great for those avoiding milk or with a dairy allergy.
Kale is a super foods that’s full of all the good stuff for your body – nutrients and disease fighting anti-oxidants. A few cool things about kale….
1. The calcium it contains is better absorbed than in milk! 4.5 cups of raw kale actually provides more calcium as a glass of milk! Kale packs in 435 mg vs 322 in 1 cup of milk.
2. 4 1/2 cup of raw kale has 10 grams of protein which is the amount in a standard serving of meat! Considering it wilts down quite a bit when it’s steamed, that’s actually not that much volume.
3. Kale has twice the amount of vitamin C (gram for gram) than oranges!
1 bunch of kale (~2 pounds)
1/2 cup cashews (raw or roasted – the roasted has a lovely flavour)
1/2 cup water or milk/substitute (I usually use water)
1 tsp onion powder (or other spice to taste)
1. Remove kales leaves from the tough stem and rip into bite sized pieces. Place in steamer and cook over boiling water for about 15 minutes or until tender.
2. Meanwhile put cashews, milk/water and onion powder into blender or food processor and process until smooth and creamy (about 30 seconds). If you are organized, soaking the cashews in some water for a few hours helps them blend more smoothly!
3. Once kale is done, place in bowl and coat with cashew cream!
Serves 4-6 people
Delicious side dish or main dish with a carbohydrate source of your choice.