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Plant Based Smokey Gouda Sauce
| Prep Time | 15 minutes |
| Cook Time | 2 minutes |
| Servings |
4-6 servings
|
Ingredients
- 1 bunch leafy greens
Sauce
- 1/2 cup cashews soaked in water for at least 10 minutes
- 1/4 cup Water
- 1 tablespoon lemon juice
- 1 teaspoon coconut aminos
- 1 clove garlic peeled and left whole
- 1/8 teaspoon salt
Ingredients
Sauce
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Instructions
- First make the sauce by draining and discarding the soaking water from the cashews and placing the cashews into your blender, along with the (fresh) water, lemon juice, Coconut Aminos, garlic and salt.
- Blend until super creamy and smooth and transfer the sauce into a small bowl and set aside for now. (Note: If you’re using a Vitamix to make the sauce, or any other wide-bottomed blender, you will have to add a bit more water for the blades to pick up the mixture and really blend it until it’s creamy and smooth. Just add a little water at a time until the blades catch the mixture.)
- Now it’s time to steam the greens. Add about
1/2 cup of water to your Instant Pot and place a steamer basket or the Instant Pot trivet on the bottom of the pot. Place the greens in the basket or on the trivet and lock the lid into place, making sure the nozzle is on the sealing position. - Use the steam function and set the timer for 1 minute. As soon as the timer goes off (like really, AS SOON as the timer goes off), use the quick release method and take out your greens immediately.
- Transfer your steamed greens to a strainer and extract any excess water and then place your greens in a mixing bowl.
- Add however much Lemon Garlic Sauce you like and gently toss the greens so they get coated in the sauce. Save the rest of the sauce for another batch of greens.
Recipe Notes
A true modern hippie, Molly lived in a teepee as a wee one, then moved into an adobe house that her parents built by hand. They didn’t have indoor plumbing growing up, so it was outhouse city until she moved away for college. While she still has the free spirit, she also has a love affair with her Instant Pot, Netflix and indoor plumbing.
Molly holds a certificate in plant-based nutrition from Cornell University in conjunction with the T. Colin Campbell Foundation. For over a decade she has been working in the plant-based field, and is overjoyed that so many people are turning to a Whole Food Plant Based diet. She would love to help you on your journey too!
You can join Molly’s community through her Facebook group “Clean Food Dirty Girl” and her email on her blog!
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This is one of the easiest recipes ever, and quite tasty. I did not have coconut amino acids so I used soy sauce. The cashew sauce is delicious.