5-Minute Creamy Cashew Kale Sauce


The best thing about this recipe? No dishes!! You can just eat it right out of the spaghetti squash… WIN!

I love cooking, like really, really love it, but I hate the part after the cooking is done…. That whole clean up thing just kills it. This recipe is so simple and so easy and uses so few dishes, you’ll thank me later when you’re trying to find something to do with all that spare time you now have. You’re welcome.

I just signed up for a class in the evenings to get my Project Management Professional (PMP) certification (for my job that pays the bills), it’s an online course for two hours, twice a week for 6 weeks. Which means on Tuesdays and Thursdays, I have about an hour from when I get home from work to make something quick and delicious before I have to park it in front of my computer for two hours.

This recipe is perfect for busy weeknights like mine. However, it does require a little pre-work, you’ll want to soak your cashews in the morning before you head out for work (or whatever fun things occupy your day) so they’re ready when you get home.

I’ve been obsessed with cashews lately, they’re so yummy and versatile, just think about it, it goes from savory to sweet… Cashew chicken to vegan cheesecake… I mean, who does that?! Pretty amazing right? If you soak cashews in water and then blend it, it becomes this creamy rich base that you can season any way you’d like. Maybe spaghetti squash isn't your thing, this sauce would be great over zoodles or sweet potato noodles. DO IT!

Ingredients:

1 ½ Cups of Kale

1 ½ Cups Cashews (soaked 2 hrs to overnight)

1 Cup of Water

1 Head of Roasted Garlic

3 Tbsp Olive Oil + 2 Tbsp

1 ½ Tsp Salt

1 Tsp Pepper

½ Tsp Chili Flakes (more or less based on desired heat)

¾ Cup Parmesan

1 Whole Spaghetti Squash

Recipe:

  1. Preheat oven to 350 degrees

  2. Slice spaghetti squash in half length wise and remove seeds and strings

  3. Drizzle with 2 tbsp olive oil and salt and pepper, place on a lined baking sheet cut-side down.

  4. Cut the top off a head of garlic and place in a piece of tin foil, drizzle with olive oil, salt and pepper. Wrap tin foil tighly and place on baking sheet with the spaghetti squash.

  5. Bake garlic and spaghetti squash for 35 minutes.

  6. Rinse cashews and place in a blender, add kale, water, olive oil, salt and pepper, chili flakes, roasted garlic, and parmesan and blend on high until a thick sauce forms, add more water to blend if needed.

  7. No need to cook the sauce, just drizzle it right over the spaghetti squash, it’ll warm it right up (and the smell of parmesan will fill the air). Enjoy!

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