This Garlicky Kale is a vibrant bowl of leafy green magic that's rich, creamy, and bursting with garlic flavor, without a drop of dairy or oil, and it's ready in 20 minutes. It's the perfect side dish to our Lentil Loaf or Vegan Shepherd's Pie.
Quick Look at This Recipe
- 🕗 Prep Time: 10 minutes
- 🔥 Cook Time: 10 minutes
- ⏰ Total Time: 20 minutes
- 🍽️ Servings: 3
- ⭐ Difficulty: Easy – saute the kale, make the sauce, and combine
- 🧀 Diet: 100% whole food, plant-based vegan, gluten-free, oil-free, soy-free
- 🙏 Daniel Fast recipe
Summarize and save this recipe with AI:
This Garlicky Kale meets Vegan Creamed Kale in one simple, whole-food recipe that transforms humble kale into the star of the plate. Whether you’re serving it as a side or stirring it into your main, this dish comes together fast and satisfies like nobody’s business.
Why You'll Love This Vegan Creamed Kale
- It brings together two favorite food worlds: the bold, aromatic punch of garlic and the lush, velvety texture of a plant-based cream sauce.
- Perfect for busy weeknights, dinner parties, holidays, or whenever you want a side dish that earns its place on the table.
- Takes only 20 minutes to make!
Health Benefits of Kale
- Rich in Antioxidants: Kale is rich in antioxidants, including vitamin C, beta-carotene, and flavonoids, which help combat oxidative stress and potentially lower the risk of chronic diseases.
- Supports Heart Health: The fiber, potassium, and phytonutrients in kale contribute to heart health by helping to lower cholesterol levels, reduce blood pressure, and improve overall cardiovascular function.
- Boosts Immune System: The high vitamin C and beta-carotene content in kale support the immune system, helping your body fight off illnesses more effectively.
What's In This Vegan Creamed Kale
- Kale (preferably lacinato or dinosaur kale): Offers hearty leaves that hold up well to cooking, giving you a sturdy base and leafy texture.
- Garlic: Fresh garlic delivers that garlicky punch we all crave; chopping allows it to sauté and release its full aroma.
- Cashews: When blended, these create the creamy base of the sauce, turning kale into creamed kale without any dairy.
A full list of ingredients with exact amounts can be found in the recipe card below.
How to Prepare
- Step 1: In a large skillet, add a splash of water (about 1-2 tablespoons) and chopped garlic. Sauté over medium heat for 4-5 minutes, stirring frequently, until the garlic is fragrant and lightly golden.
- Step 2: Add the chopped kale to the skillet and stir to combine with the garlic.
- Step 3: Cover the skillet and let it cook for about 2-3 minutes. This will help the kale wilt down and turn a bright, vibrant green.
- Step 4: Give the kale and garlic a stir after the kale has wilted.
- Step 5: In a blender, combine the soaked or boiled cashews, low-sodium vegetable broth, coconut aminos, garlic powder, onion powder, and black pepper. Blend until smooth and creamy.
- Step 6: Pour the cream sauce over it. Stir well to coat the kale evenly in the creamy goodness. Cook for an additional 1-2 minutes, allowing the flavors to meld together and the sauce to warm through. Enjoy immediately!
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Tips for Success
- Soaking Cashews: You can either soak cashews overnight in water to soften or, if you’re short on time, boiling the cashews in a small pot with water for 3 to 5 minutes will work, too.
- Cream Sauce: If the sauce is too thick, add more broth to thin it out. You may also need to scrape down the sides of the blender to ensure everything is well-mixed.
- Adding Extra Flavor: Feel free to add a squeeze of lemon juice, lemon zest, red pepper flakes for a spicy kick, or nutritional yeast for an extra flavor boost!
Pairings for This Garlicky Kale
- Enjoy this vegan creamed kale with our air fryer tempeh or air fryer tofu and roasted vegetables or garlic mashed potatoes.
- Pair this with one of our holiday entrées, like our vegan shepherd's pie, vegan Swedish meatballs, or stuffed delicata squash.
- This garlicky kale side also pairs well with some of our "date night" dishes like portobello steaks and cauliflower steaks.
Recipe FAQs
Absolutely! You can substitute other leafy greens like spinach, Swiss chard, or collard greens. Just adjust the cooking time as needed, since different greens wilt at different rates.
Yes! If you’re allergic to cashews or looking for alternatives, you can use sunflower seeds, hemp seeds, or silken tofu. Note that the flavor and creaminess may vary slightly.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
While it's best fresh, you can freeze it. Store in an airtight container for up to 2 months. Reheat on the stovetop, adding a splash of vegetable broth to loosen it up.
In the world of greens-side dishes, this Garlicky Kale meets Vegan Creamed Kale hybrid is a serious contender. It delivers bold flavor, creamy texture, and nutritional power.
More Leafy Greens to Try
If you tried this Garlicky Kale or any other recipe on our website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below! We love to get your feedback for improvement.
Garlicky Kale
Equipment
- 1 bullet blender to make the cream sauce
Ingredients
- 6 to 8 cups chopped kale (preferably lacinato or dinosaur kale)
- 5 cloves garlic, chopped
- ½ cup raw cashews, soaked in water overnight or quick-boiled to soften
- ½ cup low-sodium vegetable broth
- 1 Tablespoon coconut aminos
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ⅛ teaspoon black pepper
Optional add-ons:
- crushed red pepper flakes for a spicy kick
- nutritional yeast for a cheesy flavor
- fresh lemon juice and lemon zest for fresh citrus flavor
Instructions
- In a large skillet, add a splash of water (about 1-2 tablespoons) and chopped garlic. Sauté over medium heat for 4-5 minutes, stirring frequently, until the garlic is fragrant and lightly golden. This water sauté method keeps it oil-free while bringing out the rich garlic flavor.
- Add the chopped kale to the skillet and stir to combine with the garlic. Cover the skillet and let it cook for about 2-3 minutes. This will help the kale wilt down and turn a bright, vibrant green. Keep an eye on it, as you want it to retain its beautiful color!
- While the kale is cooking, prepare your cream sauce. In a blender, combine the soaked or boiled cashews, low-sodium vegetable broth, coconut aminos, garlic powder, onion powder, and black pepper. Blend until smooth and creamy.
- Once the kale is bright green, pour the cream sauce over it. Stir well to coat the kale evenly in the creamy goodness. Cook for an additional 1-2 minutes, allowing the flavors to meld together and the sauce to warm through. Enjoy immediately!
Notes
- Soaking Cashews: You can either soak cashews overnight in water to soften or, if you’re short on time, boiling the cashews in a small pot with water for 3 to 5 minutes will work, too.
- Cream Sauce: If the sauce is too thick, add more broth to thin it out. You may also need to scrape down the sides of the blender to ensure everything is well-mixed.
- Adding Extra Flavor: Feel free to add a squeeze of lemon juice, lemon zest, red pepper flakes for a spicy kick, or nutritional yeast for an extra flavor boost!
- Leftovers/Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, store in an airtight freezer-safe container for up to 2 months. Reheat on the stovetop, adding a splash of vegetable broth to loosen it up.
Gigi & Sersie says
This is sooo yummy. A double batch of this is appropriate.
Yvonne says
Hello
I gave this a 5 star rating even though I haven't made it yet, as it reads as being very delicious.
My question is about the cashew sauce. Can I substitute a different nut in place of the cashews.
Thank you for your help and for the various recipes you post.
Blessings
Gigi & Sersie says
Hi Yvonne - great question. Tahini is your best substitute, but you'll probably want to add a little more coconut aminos to cut the slight bitterness. Let us know how it turns out and if you have any more questions. God bless.