This tasty side dish uses a smooth cashew sauce to coat tender collard greens. The sauce is flavored with onion, garlic, and a little vinegar. You can heat the cashews in the microwave instead of soaking them overnight, which saves time.
Active time: 25 minutes | Total time: 35 minutes
Vegan Creamed Greens
Ingredients
- 1 ¼ cups raw cashews (about 163 g)
- 6 garlic cloves, divided
- ⅔ cup water
- 1 ¼ cups unsweetened almond milk (about 305 g)
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 tbsp olive oil
- 1 yellow onion, diced
- 2 lb collard greens, ribs removed and sliced thin
- 1 tsp apple cider vinegar
Directions
- Put the cashews and 3 garlic cloves in a microwave‑safe bowl. Add the water, cover, and microwave on high for 5 minutes. Drain.
- Blend the softened cashews, the 3 garlic cloves, almond milk, salt, and pepper until completely smooth (about 1‑2 minutes).
- Heat a large pot over medium heat. Add olive oil, then the diced onion. Cook, stirring occasionally, until the onion is soft, about 5 minutes.
- Finely chop the remaining 3 garlic cloves and add them to the pot. Cook for another 30 seconds until fragrant.
- Add the sliced collard greens and a splash of water. Turn the heat up to medium‑high, cover, and cook, stirring now and then, until the greens are tender, 12‑15 minutes.
- Stir the cashew cream into the pot, coating the greens evenly. Add the apple cider vinegar, mix, and serve while warm.
Serves: 8 (about ¾ cup per person)
Nutrition (per serving): 200 calories, 14 g fat, 15 g carbs, 6 g fiber, 8 g protein, 334 mg sodium. Also provides potassium, iron, vitamin A, vitamin C, and calcium.