Vegan creamed kale for a side dish on Meatless Monday

Amber Taufen November 11, 2013 11:00AM

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Let us give thanks for holiday dishes that appeal to everyone sitting around the table on Thanksgiving -- carnivores and plant-based eaters alike. This week, a traditional side dish with a twist: instead of spinach, we're using kale, and instead of cream, we're using cashew cream. And believe us when we say you won't be missing the dairy!

You will need: 2 pounds kale 1 onion 2 tablespoons oil 1 1/2 cups raw cashews 1-1 1/2 cups water 1 lemon 1/4 teaspoon nutmeg 2 teaspoons miso Fresh ground black pepper to taste 1. Soak the cashews in water for an hour or so before you start working on this recipe, then drain them. 2. Rinse the kale and tear the leaves off of the stems -- it's okay if they're in big chunks. 3. Bring a big pot of water -- a really big pot -- to a boil on your stove.

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Amber Taufen has been writing about people, places and things in Denver since 2005. She works as an editor, writer, and production and process guru out of her home office in the foothills.

Contact: Amber Taufen

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