Well it’s been over a month since I last posted! Not to worry, though, I’ve still been busy as ever in the kitchen… oh and working on wedding plans! That’s right, I’m engaged! So, again, sorry… I’m not sorry.
Jim and I are now in full swing planning a wedding, working and working on our own side project [top secret for now].
We celebrated the engagement with my family and closest friends over a meal at my folks place. We never go anywhere empty handed, so I brought with us my Chocolate Raspberry Pie, Peppermint frosted Protein Brownies and a vegan Creamed Kale. Let me tell you, that creamed kale was awesome and I am now addicted to sriracha sauce!
Creamed Kale with Sriracha Cheese Sauce
(vegan, grain free)
- 1/3c cashews; soaked at least two hours
- 1/2c almond milk; or non-dairy milk of choice
- 1/4c arrowroot starch
- 2 cloves garlic
- 3T Sriracha (if you don’t like Sriracha, sub with seasoning of choice; Italian spices are good, too!)
- 1T miso paste (optional, but great flavor)
- 1/4c nutritional yeast
- 1/2t lemon juice
- 1T onion powder
- 1 bunch of kale, washed; chopped and lightly steamed.
Place cashews and almond milk in a food processor or high powered blender and process till smooth. Begin adding your other ingredients and blend, blend, blend. Then be sure to taste! Add more nutritional yeast to kick up the cheesey taste or more seasoning/ garlic to enhance the cheese’s flavor. If it’s too thick or you’d prefer a runnier sauce, add a bit more almond milk or water. Once you’ve reached the consistency/taste you desire.
Put your lightly steamed kale in a large serving bowl and pour the cheese sauce over the top. Now the fun part… begin to massage the cheese sauce into the kale using your hands! Massage away until the cheese is all over the kale and your hands. Store the kale in the fridge for an hour or two to soften and soak up that flavor. Warm before serving. [though it’s not too shabby when it’s cold.]