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vegan kale gratin

vegan creamy kale gratin

5 from 2 ratings

Ingredients

  • ½ cup (65 g) raw cashews, not salted or roasted! that would be bad!
  • 1 cup water
  • 1 clove garlic
  • 2 tsps dijon mustard
  • 7 oz (200 g) kale, chopped with the toughest stems removed (I used purple kale)
  • 2 Tbsp veggie stock or white wine

Instructions 

  • Kale can be a little bit tough, so to soften it up the first step is to part-braise it. In a frying pan, heat up about a tablespoon of oil and chuck in the kale. Stir fry for about 30 seconds then pour in the veg stock or white wine- quickly cover and allow to steam for about 3-5 minutes. Open the lid to stir a couple of times while it cooks. You want to get it a little bit reduced, but not completely cooked.
  • Now put the kale into a baking dish- I used a pyrex bowl- and leave it to one side.
  • To make the cashew cream, I recommend using a hand blender but you could use a normal blender or food processor. Blend the cashews, water, garlic and mustard until very soft and creamy. With a good blender on high speed, you shouldn't have any grainy bits remaining.
  • Reserve one tablespoon of the cashew cream and dilute it with 2 tablespoons water. Set aside.
  • Pour the rest of the cashew cream over the kale and mix it together. Sprinkle some polenta over the top and then bake for 10 minutes.
  • Remove from the oven and pour the reserved cashew cream over the top. Place back in the oven for another 15 minutes.