Vegan creamed kale
1/2 c cashews
1 tsp nutritional yeast*
1/4 c + 2 T rice milk
1 garlic clove, minced
juice of half a lemon
1/4 tsp nutmeg
1/4 tsp of salt
1 bunch of kale, stems removed and chopped
1 tbsp olive oil
half a red onion
1/4 red chili flakes
Put cashews in a bowl and cover with water. Soak for 2-4 hours.
Drain cashews and put in food processor along with nutritional yeast, 1/4 c rice milk, garlic, lemon juice, nutmeg, and salt. Blend until very smooth. Add more rice milk—tablespoon at a time—if needed. set aside. You can make this a day ahead.
Bring a pot of water to boil along with a pinch of salt. Make an ice bath by filling a bowl with cold water and a few ice cubes. When it's boiling, add the kale. You made need to do this in batches. Let the kale cook for about a minute and then submerge into the ice bath. Drain kale and squeeze out excess water. Roughly chop up the kale.
Heat olive oil over low-to-medium heat. Add the onion and red chili flakes, cooking for about 5 minutes. Add the drained, chopped kale. Cook for a few minutes, then add a big tablespoon of the cashew cream along with two tablespoons over rice milk to thin. Mix well until the cream is incorporated and is warm. Add salt to taste. Remove from heat.
*You should be able to find nutritional yeast at Whole Foods or your neighborhood co-op.