Vegan “Creamed” Kale

Eve Kolenko Copyright © 2016
  • Yield: 4 to 6 servings


2large bunches of kale, de-stemmed and chopped into bite-sized pieces
2tablespoons fresh lemon juice
Sea salt to taste
1/2cup vegetable broth
1/4 onion, finely chopped
1clove garlic, minced
1 1/2cups full-fat canned coconut milk
3/4cup raw cashews, covered in water and simmered for 30 minutes, then drained
1/4cup nutritional yeast
2tablespoons white miso
Pinch of freshly grated nutmeg
1/2tablespoon coconut oil


  1. Put the chopped kale in a mixing bowl with the lemon juice and a pinch of salt. Rub the kale between your hands for a few minutes, massaging the leaves until they have a silky texture. Set aside.
  2. Heat the broth in a small pot over medium heat. Add the onion and garlic and cook until softened, 5 to 7 minutes.
  3. Transfer the seasoned broth to a blender or food processor. Add the coconut milk, cashews, nutritional yeast, miso, and nutmeg and puree until smooth.
  4. In a medium sauté pan, heat the coconut oil and sauté the kale until fully cooked. Add the coconut milk mixture and reduce until the sauce has thickened.
  5. Serve immediately. The final product should be loose but not soupy.

Recipe reprinted with permission from Eat Drink Shine © 2016 by The Blissful Sisters: Jennifer, Jessica, and Jill Emich, Kyle Books