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Creamed Greens with Lemon-Ginger Cashew Cream Sauce (dairy-free)

Creamed Greens with Lemon-Ginger Cashew Cream Sauce (dairy-free)

Course Side Dish
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4
Author Ashleigh Grange


  • 1/2 batch Lemon-Ginger Cashew Cream Sauce (see below)
  • 5 cups packed dark greens of choice, such as kale
  • optional: Extra sea salt and/or pepper to taste


  1. Prepare the Lemon-Ginger Cashew Cream Sauce. This sauce can be made ahead of time and refrigerated.
  2. Wash greens well and roughly chop. Add the wet (but not soaking) greens to a medium saucepan and cook over low-medium heat for 2-3 minutes or until they are bright green, stirring frequently to prevent them from sticking or burning.

  3. Remove the saucepan from the heat, add ½ batch of the Lemon-Ginger Cashew Cream Sauce and toss to combine. The greens should be loose and creamy. If the greens are too thick, add a bit of water or stock to loosen. Serve immediately.