Vegan Creamed Kale


Vegan creamed kale is delicious! Huh? Say what?

Yup, that was my reaction when a co-worker excitedly told me about this pre-packaged dish she had bought at Whole Foods. Now I do love me some greens but I was a little confused by the concept of something being both vegan and creamed – I mean, that statement alone is more than a little contradictory – but also intrigued. I had to try this for myself.

Fast forward a week and I found myself at Whole Foods where I tracked down this product in the refrigerated section. I took it home, heated it up and had to agree – this kale, miso, onion and cashew concoction was amazing. A quick search of the Whole Foods website and I found the recipe, or at least one similar to it.

Today I finally made the recipe for myself and had to share it with you. It’s really quite simple – simmer a chopped onion in vegetable broth, purée it with all the other ingredients except the kale, then simmer the kale in the blended mixture until tender. I made very few changes to the original recipe (swapped the amounts for vegetable broth and soy milk, which was almond milk, and set aside a spoonful of onions before pureeing to add texture to the final dish).

Definitely give this a try next time you’re up for something hearty, nutritious, interesting and really tasty.

Here’s the recipe with my changes, or check out the original here.

Vegan Creamed Kale, adapted from Whole Foods
Serves 4

1 cup low-sodium vegetable broth, divided
1 white onion, chopped into small pieces
1/2 cup unsweetened almond or soy milk
1/4 cup raw cashews
1 teaspoon mellow white miso
Pinch freshly grated nutmeg
Pinch red pepper flakes
4 cups packed chopped kale (2 bunches)
Pinch salt

Heat 1/2 cup of the vegetable broth in a sauté pan over medium heat. Add the chopped onion and cook, stirring often, until tender, about 8 minutes (most of the broth will reduce). Cool slightly; set aside 1/4 cup of the onions.

Pulse cashews in a food processor until it forms a paste. Add the majority of the cooked onions and pulse until well-combined. Slowly add the remaining broth and almond milk, miso, nutmeg and red pepper, and process until well-combined and mostly smooth.

Transfer the mixture back to the sauté pan and set heat to medium-low. Add the chopped kale and mix well. Cover and cook until the kale is tender, stirring often to prevent the sauce from burning, about 10 minutes. Season to taste.


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