Ingredients

The following ingredients have 4 Servings
  • 1/2 cup low-sodium vegetable broth
  • 1 white onion, finely chopped
  • 1 cup unsweetened plain soymilk or other nondairy beverage
  • 1/4 cup raw cashews
  • 2 tablespoons nutritional yeast (optional)
  • 1 teaspoon onion powder
  • 1 teaspoon light white miso
  • Pinch grated nutmeg
  • Pinch crushed red chile flakes
  • 4 cups chopped kale or other dark, leafy green, stems removed

Instruction

  • Heat broth in a large skillet over medium heat.
  • Add chopped onion and cook until softened, 5 to 7 minutes.
  • Transfer to a blender or food processor, add soymilk, cashews, nutritional yeast, onion powder, miso, nutmeg and chile flakes and purée until smooth.
  • Transfer blended mixture back to the skillet and bring to a simmer over medium heat.
  • Stir in kale and continue to cook, tossing often until kale is just tender, about 5 minutes.