California Creamed Kale Fuhrman
Indulge in the creamy, plant-based goodness of California Creamed Kale Fuhrman, a nutrient-packed side dish that's both wholesome and bursting with flavor. This recipe transforms fresh kale into a silky delight with the help of a rich and dairy-free cashew cream sauce, infused with white miso paste, nutritional yeast, and a hint of zesty lemon juice. Blanching the kale ensures a perfectly tender texture, while sautéing it lightly brings out its earthy flavors. Ideal for vegan and gluten-free diets, this recipe is an excellent source of plant-based protein, healthy fats, and essential vitamins. Serve it alongside roasted vegetables or your favorite grain bowl for a comforting, guilt-free addition to any meal. Ready in just 25 minutes, this vibrant dish brings California-inspired health and flavor right to your table!
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Recipe Information
Ingredients
- 1 bunch (about 8 cups, chopped) fresh kale
- 1 cup raw cashews
- 1 cup unsweetened almond milk
- 2 tablespoons white miso paste
- 3 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 2 cloves garlic
- 1 teaspoon onion powder
- 1 tablespoon olive oil (optional)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 cups (for boiling kale) water
- 2 cups (for blanching kale) ice
Instructions
Begin by soaking the cashews in warm water for 15 minutes to soften them. Drain and set aside.
Wash the kale thoroughly and remove the tough stems. Tear or chop the leaves into bite-sized pieces.
Bring 4 cups of water to a boil in a large pot. Add the chopped kale and blanch for 2-3 minutes until bright green and slightly tender.
Drain the kale and immediately transfer it to a large bowl of ice water to stop the cooking process. Let it sit for 2 minutes, then drain well and gently squeeze out any excess water.
In a high-speed blender, combine the soaked cashews, almond milk, white miso paste, nutritional yeast, lemon juice, garlic cloves, onion powder, salt, and black pepper. Blend until smooth and creamy. Taste and adjust seasoning if needed.
Heat a large skillet over medium heat. If using olive oil, add it now and heat for 1 minute. Add the drained kale to the skillet and sauté for 2-3 minutes to warm through.
Pour the cashew cream sauce over the kale in the skillet. Stir well to coat all the kale in the creamy mixture. Cook for an additional 2-3 minutes until heated through and slightly thickened.
Remove from heat and serve immediately. Enjoy your California Creamed Kale Fuhrman as a nutrient-dense side dish!
Nutrition Facts
Calories |
336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.1 g | 27% | |
| Saturated Fat | 3.7 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 617 mg | 27% | |
| Total Carbohydrate | 27.9 g | 10% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 4.3 g | ||
| Protein | 15.5 g | 31% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 373 mg | 29% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1016 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
