Kale with Cashew Cream Sauce

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

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