Ingredients for California Creamed Kale Fuhrman
- 1 large bunch (about 1 pound) of kale
- Raw Cashew Nuts
- Soymilk
- Onion Flakes
- Seasoning
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How to Make California Creamed Kale Fuhrman
- Remove the thick bottom stems from 1 large bunch (about 1 pound) of kale. Wash and roughly chop the leaves.
- Steam the chopped kale in a large pot with 1 cup of water for 10 minutes, or until tender but still bright green.
- Remove the steamed kale and place it in a large bowl. Using a clean kitchen towel, gently squeeze out excess water.
- In a high-speed blender, combine 1/2 cup raw cashews (soaked in hot water for at least 30 minutes), 1/2 cup water, 2 tablespoons nutritional yeast, 1 tablespoon lemon juice, 1 clove garlic (minced), 1/4 teaspoon sea salt, and 1/4 teaspoon black pepper.
- Blend until completely smooth and creamy.
- Add the squeezed kale to the blender and pulse until finely chopped and well combined with the creamy sauce. Alternatively, finely chop the kale and gently stir it into the sauce. Taste and adjust seasoning as needed.
- Serve immediately or chill for later. Garnish with extra nutritional yeast or a sprinkle of red pepper flakes (optional).
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
5g
Fat
0g
Carbs
5g
