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Baby Greens with Cashew Cream Sauce

  By VegansEatWhat.com  ,

November 17, 2015

This vegan version of creamed greens is comforting, healthy and so very good! Try the greens as a side or over toasted whole grain bread for breakfast. Delish!

Ingredients

1 cup plain unsweetened soymilk or other nondairy milk

¼ cup raw unsalted cashews, (soaked for at least 2 hours and drained in not using a high speed blender)

2 tablespoons nutritional yeast flakes

1 teaspoon granulated onion

1 T white miso paste

2 teaspoons olive oil

1 large shallot, finely minced

2 cloves garlic, pressed or minced

6 cups mixed baby greens (such as kale, chard, and spinach) or chopped kale or other dark, leafy greens

Directions

Combine the plant milk, cashews, nutritional yeast, granulated onion, and miso in a blender and puree until smooth and silky.

Heat the oil in a large, non-reactive skillet over medium-high heat. Add the shallot and garlic and cook until they just turn golden.

Add the cashew cream mixture to the skillet and bring to a simmer.

Stir in the greens, folding them into the sauce until they begin to wilt. Continue to simmer, stirring often, until the greens are tender, for about 5 minutes.

If the sauce is too thick, thin it with a little bit of water.

Notes from Julie:
One of my favorite dishes growing up was creamed spinach. I haven’t had the dairy version in years, but this is a perfect re-creation, with a combination of baby kale, chard, and spinach, bathed in a creamy cashew sauce. I adapted the original recipe from Whole Foods Market. Feel free to substitute chopped kale for the baby greens blend.

This recipe is from "Vegan Casseroles" by Julie Hasson. The book is filled with creative meal ideas and great for anyone who enjoys one dish meals - like us! http://juliehasson.com/

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