Vegan Creamed Kale

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Months ago I tried a vegan version of creamed kale and it stayed with me – I really wanted to replicate the side dish. In usual fashion I bought too much kale recently and pondered what to do with it, so I decided to take a stab at it. I picked apart some recipes on Pinterest and came up with my own.

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The first thing you need is your cream sauce. I do not know why these ingredients combined together mean magic, but they just do:

VEGAN CREAM SAUCE

1/4 cup homemade cashew butter
1 cup unsweetened plain almond milk (I prefer almond breeze)
1/2 cup nutritional yeast flakes (I use red star)
Nutmeg, Salt and Pepper – to taste

In a medium sized saucepan, melt the cashew butter over a low flame – do not allow to scorch. Add almond milk and whisk mixture together until well incorporated and smooth. You can raise the heat to medium and add yeast flakes and seasonings – adjust to your liking. Personally, it needs a good amount of salt. Cool and set aside to use in recipes immediately, or you can refrigerate for up to one week – makes a great pasta sauce as well!

VEGAN CREAMED KALE

1/2 onion, chopped
1 clove garlic, crushed
1 tablespoon coconut oil
4 cups baby Kale
1/2 cup – 1 cup Vegan Cream Sauce

Over high heat, heat coconut oil in a large, heavy bottomed skillet. Add onions and lightly saute, until softened and slightly translucent. Add garlic and kale and mix with onion. Lower heat and cover skillet for about two minutes, allowing the kale to steam. You can steam longer if you prefer softer vegetables. Remove lid and add cream sauce, mix until all the kale is coated and hot, about one minute. Serve with your favorite vegan entree or just enjoy on its own!

Cashew Butter

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As I am reading up on what else to make with my abundance of Vega One Nutritional Shake, I noticed a lot of the recipes I am finding include cashew butter. A few months back I bought a Vitamix and have made walnut and almond butters before. Similar to hummus, making these nut butters from scratch allow you to play around with the ingredients, texture, etc., while allowing you to know exactly what you are putting in your body.

Nuts and nut butters can be expensive, so making your own can be quite money saving.

This recipe yields about 1 1/2 cups Creamy Cashew Butter.

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CREAMY CASHEW BUTTER
2 cups Cashews
2 tablespoons Coconut Oil, melted
Pinch of Sea Salt
1/3 cup Water, optional

Using a rubber spatula, remove from blender and put in desired jar or container. For optimal freshness, store in refrigerator. BONUS – some of the butter will be stuck under the blade. Follow the recipe for Fudgy Chocolate Breakfast Smoothie to utilize the last of the butter. Smoothie will be creamier and more indulgent!

COST FACTOR (per my inventory):
$3.65 per 1.5 cups, or $.31 per ounce
Cashews – $3.50
Oil and Salt – $.15
Leading brands such as Jif or Artisana sell for $.58 Р$.94 per ounce, more than twice the cost!

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