Morning made simple

This dairy-free take on a classic side dish swaps spinach for kale and creamy vegan cashewmilk for heavy cream. Blanching kale softens the cell walls, making it no longer necessary to massage the kale to achieve the desired texture.


  • 2 bunches of kale
  • ½ cup Forager Project Unsweetened Cashewmilk
  • 1 tablespoon vegan butter
  • 2 teaspoons flour
  • 1 teaspoon salt
  • 1 clove of garlic, minced
  • A dash of red pepper flakes (optional)
  • Half a lemon


  • Bring a large pot of salted water to boil. Blanch kale in boiling water for 1 minute and 30 seconds. Rinse with cold water to stop cooking.
  • Chop blanched kale into 1 inch strips. Wrap cut kale in a kitchen towel and squeeze out as much liquid as possible. Set drained kale aside.
  • In a saucepan over medium heat, add ½ cup Forager Unsweetened Cashewmilk, 1 tablespoon vegan butter and 2 teaspoons of flour, whisk until butter melts and mixture is combined.  Bring to a simmer for 2-3 minutes, until thickened. Toss in minced garlic, red pepper flakes (if using), chopped kale, and 1 teaspoon of salt. Let simmer for 5 minutes until the kale is coated in the creamy sauce.
  • Transfer creamed kale to plates and finish with a squeeze of fresh lemon juice.
Creamed Kale