Recipe Courtesy of Healing the Vegan Way


Prep time: 25 minutes, Total time: 25 minutes, Serving size: ¾ cup, number of servings: 8

½ cup chopped raw cashew pieces
3 tablespoons freshly squeezed lemon juice
2 or 3 tablespoons water
2 tablespoons nutritional yeast
2 teaspoons coconut vinegar or raw apple cider vinegar
2 garlic cloves
1 teaspoon paprika
¾ teaspoon sea salt, or to taste
¼ teaspoon freshly ground black pepper
1 tablespoon minced fresh dill, or 1 teaspoon dried
¼ teaspoon chipotle chile powder
1/8 teaspoon cayenne pepper
6 cups stemmed, rinsed, drained, and chopped curly kale (½-inch pieces)
½ cup hemp seeds or sesame seeds

1. Prepare the sauce: Place the cashews in a bowl with at least 1 cup of water. Allow to sit for 20 minutes, or up to 3 hours. Drain and rinse well. Place in a blender with the remaining sauce ingredients, including the 2 to 3 tablespoons of fresh water, and blend well.

2. Place the kale in a large bowl.

3. Pour the sauce over the kale and toss well. Garnish with the hemp seeds before serving.

Nutrition Facts per serving (90 g): Calories 195, Fat Calories 115, Total Fat 13 g, Saturated Fat 2 g, Cholesterol 0 mg, Sodium 245 mg, Total Carb 12 g, Dietary Fiber 3 g, Sugars 2 g, Protein 10 g