Kale with Cashew Cream Sauce
Submitted by: SusanV
1 large bunch of Kale
1/2 cup cashews, raw (or 1/3 cup raw cashew butter)
1/2 cup soy milk
1/2 tbsp onion flakes or 1 tsp. onion powder
1/2 tbsp (or to taste) VegBase, nutritional yeast, or vegetable bouillon (look
for a salt-free option)
Slice the kale,
removing the center stalk, and steam it in the microwave for about 4 or 5
minutes. While
kale is steaming, make the sauce by blending cashews, soy milk, VegeBase and onion
flakes until smooth and creamy (a handblender works great if you use cashew
butter). Serve the kale with the sauce drizzled over it.
Susan's Notes: I never use the entire
batch of sauce for one bunch of kale; I save the extra to use over Brussels
sprouts, broccoli, or other vegetables. Almost everything tastes better
with cashew sauce! But it is high-fat, so I use it sparingly.
Adapted from www.drFuhrman.com
fatfreevegan.com
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