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

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

This Vegan Creamed Kale with Lemon-Ginger Cashew Cream Sauce is a vibrant, nutrient-packed dish that is as comforting as it is energizing. Tender steamed kale is enveloped in a silky, tangy cashew cream infused with zesty lemon and ginger. Perfect as a side dish or a light main, this recipe delivers a creamy, dairy-free twist on a classic, bursting with bold flavours.

Course Side Dish
Cuisine American, vegetarian
Keyword fast vegetarian, side dish, vegan, vegan dinner
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4
Author Ashleigh Grange

Ingredients

For the Lemon-Ginger Cashew Cream Sauce

  • 2/3 cup raw cashews soaked overnight
  • 1 x 1-inch piece of fresh ginger finely minced
  • 2 1/2 Tbsp fresh lemon juice
  • 1/2 tsp fine sea salt
  • 3 Tbsp water (or more) to the desired consistency

For the Vegan Creamed Greens

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

Instructions

How to Make the Lemon-Ginger Cashew Cream Sauce

  1. Add the Lemon-Ginger Cashew Cream Sauce ingredients to a high-powered blender and blend until smooth. This takes about 3 minutes in my Vitamix and you may need to use a tamper.

  2. It should be an ultra-creamy, smooth sauce. If it is still grainy or there isn’t enough liquid for your blender to whip the sauce smooth, you can add additional water. I find 1 to 3 Tbsp is usually sufficient -- add one tablespoon at a time and blend after each.

  3. Taste and adjust the seasoning to your liking. You may need additional ginger or lemon juice depending on your tastes.

How to Prepare the Vegan Creamed Greens

  1. 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. Stir frequently to keep them from sticking or burning.

  2. 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.

Recipe Notes

This sauce can be made ahead of time and refrigerated.

You can also add extra water to turn this from a thicker sauce into a thinner dipping sauce. 

Note: The soak time of your cashews and/or your brand of blender will affect how much water is needed to make this sauce lusciously smooth.