Emily Wylie from Whole Foods at The Domain share a recipe with nondairy milk and cashews that combine to create a creamy sauce for or any other of your favorite leafy greens.
The recipe for creamed kale baked potato is as follows. It serves four and you can add black beans for even more protein!
4 baked potatoes
1/2 cup low-sodium vegetable broth
1 white onion, finely chopped
1 cup unsweetened plain soymilk or other nondairy beverage
1/4 cup raw cashews
2 tablespoons nutritional yeast (optional)
1 teaspoon onion powder
1 teaspoon mellow white miso
Pinch grated nutmeg
Pinch crushed red chile flakes
4 cups chopped kale or other dark, leafy green
-Heat broth in a large skillet over medium heat.
-Add chopped onion and cook until softened, 5 to 7 minutes.
-Transfer to a blender or food processor, add soymilk, cashews, nutritional yeast, onion powder, miso, nutmeg and chile flakes and purée until smooth.
-Transfer blended mixture back to the skillet and bring to a simmer over medium heat.
-Stir in kale and continue to cook, tossing often until kale is just tender, about 5 minutes.