Ingredients

The following ingredients have 4 Servings
  • 1/2 cup raw cashews, (soaked in water 4-8 hours, rinsed and drained)
  • 1 cup water
  • 1 tbsp. olive oil
  • 2 garlic cloves, (minced)
  • 1 cup vegetable broth
  • 1 large bunch curly kale, (stems removed and leaves torn into bite-sized pieces)
  • 2 tbsp. lemon juice, (or to taste)
  • 1 tbsp. whole wheat flour
  • salt and pepper to taste

Instruction

  • Place cashews and water into blender or small food processor bowl. Blend until very smooth.
  • Coat the bottom of a large pot with olive oil and place over medium heat. Add garlic and sauté 1 minute. Add vegetable broth and kale. Cover and allow kale to steam until fully wilted, about 5 minutes, removing lid and flipping every so often.
  • Remove lid from pot and add cashew milk. Stir a few times to incorporate. Bring to a simmer and lower heat. Allow to simmer, uncovered, until liquid reduces by about half, about 5 minutes.
  • Stir in lemon juice. Add flour, a little bit at a time, stirring constantly, until mixture thickens.
  • Season with salt and pepper. Serve.