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As a relatively new vegan cook, I found myself in a rut, a chickpea rut to be exact! But after spending a lot of time with meat free blogs, creative cookbooks, and good old trial and error, I have branched out into the art of cooking with raw cashews! The raw cashew can be wonderfully versatile, unbeknownst to me who has always thought that unless the food in question was roasted and salted within an inch of its life, it was useless! Behold, the raw cashew transformed into a delicious “cheese” sauce, sauteed with onions and mixed with fresh kale to create a delicious wilted kale appetizer or entree depending on how you choose to serve it! There are a few variations to this recipe so I’ll include them all to inspire your creativity!

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Start with your ingredients:

As much kale as you can get your hands on – 4 cups of destemmed and chopped kale per recipe of sauce

1 chopped onion – one per recipe of sauce so if doubling, add more onion!

1 cup raw cashews

1 cup water

3 garlic cloves / 3 tablespoons pre chopped garlic

1/4 cup nutritional yeast flakes

salt & pepper to taste – I don’t usually add any

* 12 ounces mushrooms

* 1 tablespoon pine nuts for topping

* 1/2 tablespoon turmeric

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Cooking steps :

* Saute the pine nuts in olive oil on low heat and set aside

Saute the onion(s) in olive oil

Blend together the cashews, water, garlic and yeast flakes (mushrooms are optional but add creaminess) (add turmeric here too if wanted)

Add sauce to onions and mix in completely over low heat

Add kale by the pinch to the mix and stir stir stir

As the kale wilts, it gets much smaller so add slowly

Serve either hot or cold, with pine nuts or not, or reheated and crisped up in a little oil

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ENJOY! And *happy cooking*

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