Ingredients
Ingredients
Directions
Make the Cashew Butter: To a food processor or high-speed blender add the cashews, yogurt, miso, lemon juice, spices, and water and blend until smooth. Set aside.
Boil the potatoes: Add the cubed potatoes to a large stovetop pot filled with enough water to cover the potatoes with 2 inches of water above. Bring to a boil and cook until the potatoes are tender, about 10–15 minutes.
While the potatoes are cooking, heat a separate pan on medium heat and add the kale and onion together until the kale has wilted and the onion is slightly translucent about 6–8 minutes. If the mixture starts to stick, add 1–2 tablespoons of water to deglaze the pan. Remove from heat and set aside.
Drain the potatoes and return to the pot, on medium-low heat, add the milk and with a potato masher or a fork, mash the potatoes until they are soft and pillowy, but with small chunks still intact.
Stir in the satuééd kale and green onion mixture until well combined.
Add 4-5 tablespoons of the cashew butter, and salt, if using, to the potatoes, and stir until creamy.
Taste and adjust seasoning. If you’d like the potatoes a little thinner add more milk, or yogurt. If you’d like a bit more of a cheesy flavor add some nutritional yeast.
Remove from the heat and transfer to a serving bowl, make a well in the center and dollop with the remaining cashew butter. Garnish with sliced green onions, if using.
Chef's Notes
Substitutions
Substitute kale with cabbage, spinach, or chard.
Use three medium garlic cloves, minced, in place of green onion.
Nut-free
In place of the cashew butter, add 5-6 tablespoons of your favorite unflavored, unsweetened plant-based yogurt of your choice.
Prep Ahead
Soak and prepare the cashew butter ahead of time. Store in an airtight container in the refrigerator for up to 2 days before using in this recipe.
Storage
Store in an airtight container in the refrigerator for up to 5 days.
Ingredients
Directions
Make the Cashew Butter: To a food processor or high-speed blender add the cashews, yogurt, miso, lemon juice, spices, and water and blend until smooth. Set aside.
Boil the potatoes: Add the cubed potatoes to a large stovetop pot filled with enough water to cover the potatoes with 2 inches of water above. Bring to a boil and cook until the potatoes are tender, about 10–15 minutes.
While the potatoes are cooking, heat a separate pan on medium heat and add the kale and onion together until the kale has wilted and the onion is slightly translucent about 6–8 minutes. If the mixture starts to stick, add 1–2 tablespoons of water to deglaze the pan. Remove from heat and set aside.
Drain the potatoes and return to the pot, on medium-low heat, add the milk and with a potato masher or a fork, mash the potatoes until they are soft and pillowy, but with small chunks still intact.
Stir in the satuééd kale and green onion mixture until well combined.
Add 4-5 tablespoons of the cashew butter, and salt, if using, to the potatoes, and stir until creamy.
Taste and adjust seasoning. If you’d like the potatoes a little thinner add more milk, or yogurt. If you’d like a bit more of a cheesy flavor add some nutritional yeast.
Remove from the heat and transfer to a serving bowl, make a well in the center and dollop with the remaining cashew butter. Garnish with sliced green onions, if using.
