Creamy Cashew Kale & Chickpeas
This creamy cashew kale with chickpeas recipe is packed with healthy greens and fiber. It’s vegan and naturally gluten-free!
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 2 1x
- Category: Mains
- Cuisine: Vegan
Ingredients
Scale
- 1/2 cup raw cashews, soaked in warm water for at least 20 minutes
- 1/2 cup hot water
- 1 cup reduced sodium vegetable broth
- 1 clove garlic
- 1 large onion, thinly sliced
- 1–2 carrots, julienned (or medium bell pepper, diced)
- 1 1/2 cups cooked chickpeas (or one 15-ounce can, rinsed and drained)
- 1 bunch kale, central stems removed and leaves thinly sliced, or a 10oz package of chopped kale or other hardy greens
- 1 teaspoon crushed red pepper
- 1/2 teaspoon salt
- Freshly ground black pepper, to taste
- 2 to 4 tablespoons fresh basil or cilantro, minced (optional)
Instructions
- Drain the cashews and place in high speed blender or food processor with the broth and garlic. Blend until completely smooth, and set aside.
- Heat a large nonstick skillet or dutch oven over medium-low heat and cook the onion and carrots (or pepper) for 5-7 minutes, until softened. Stir in the chickpeas. Increase heat to high, and add the greens and 2-3 tablespoons of water, stirring to combine everything. If using kale for the greens,cover and cook for 5 minutes, or until it’s tender.
- Stir in the cashew sauce, crushed red pepper, salt and pepper. Cook, uncovered, for 2-3 minutes, until sauce thickens. If using, garnish with basil/cilantro before serving.
Notes
Adapted from Cara’s Cravings via FatFree Vegan Kitchen
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