This creamed kale features tender kale in a creamy cashew sauce baked with a golden almond flour topping. Dairy-free, and gluten-free; it's perfect for holidays, weeknights, or potlucks.
Creamed Kale
This creamed kale is creamy, comforting, and completely plant-based. Tender kale is tossed in a creamy cashew sauce, then topped with a nutty almond flour topping that bakes until golden.
When you think of “creamed” anything it’s probably spinach, but other leafy greens like kale are just as delicious prepared similarly. And while I do love a good raw kale salad, it’s also a wonderful green to cook with.
And if you believe that any recipe containing the word “creamed” in the title must automatically be drowning in butter, cream or cheese then you’ll be pleasantly surprised by this dish; it’s creamy but not overly rich and doesn’t contain a speck of dairy! Instead quickly blanched ribbons of kale are tossed with a cashew and coconut milk based sauce (made in a matter of minutes in the blender), then bubble away in the oven under a golden brown topping, turning silky and tender.
Why You’ll Love This Creamed Kale
- Creamy without cream—thanks to coconut milk and cashews.
- Golden almond flour topping adds crunch and nutty flavor.
- Gluten-free, dairy-free, and vegan.
- Easy enough for weeknight meals, elegant enough for holidays.
Ingredient Notes
For the topping:
- Almond flour – Creates the nutty, golden crust.
- Tapioca flour – Helps bind the topping and gives light crispness.
- Nutritional yeast – Adds a subtle cheesy flavor.
- Olive oil – Moistens the topping for a perfect crumb.
For the cream sauce:
- Coconut milk – Light or regular; creates a silky vegan cream sauce.
- Cashews – Blend with coconut milk for a smooth, creamy texture.
- Tapioca flour – Thickens the sauce.
- Olive oil & garlic – Adds richness and depth.
For the kale:
- Kale or leafy greens – Lacinato kale works beautifully, but any tender greens are fine. Remove ribs and stems and chop finely.
How to Make Creamed Kale
- Preheat oven to 400°F (200°C). Grease an 8-inch low-sided casserole dish.
- Make the topping: In a small bowl, combine almond flour, tapioca flour, salt, pepper, nutritional yeast, and olive oil with a fork until moistened and crumbly. Add a few drops of water if needed. Set aside.
- Make the cream sauce: In a high-speed blender, combine coconut milk, cashews, salt, olive oil, garlic, and tapioca flour. Blend until creamy and smooth. Set aside.
- Cook the kale: Boil kale in salted water until tender (≈4 minutes). Drain and press gently to remove excess water. Toss kale with the cream sauce.
- Assemble the gratin: Transfer kale mixture to the prepared casserole dish and sprinkle with the topping. Place the dish on a rimmed baking sheet.
- Bake: Bake until the gratin is bubbling and the topping is golden, about 20–25 minutes. Let cool slightly before serving.
Variations & Substitutions
- Use a mix of leafy greens such as spinach, Swiss chard, or collard greens.
- Add toasted pine nuts to the topping.
- Top with vegan parmesan cheese.
Serving Suggestions
- Perfect alongside vegan mains, mashed potatoes, or lentil loaves.
- Makes a holiday-ready vegan and dairy-free side dish for Thanksgiving, Christmas, or Friendsgiving.
FAQs
Can this be made ahead of time?
Yes! You can assemble the gratin in advance and bake it when ready to serve.
Can I use frozen kale?
Yes, but thaw and drain thoroughly to remove excess water.
Final Thoughts
This vegan creamed kale is the kind of cozy side that will take you from the holidays well into winter for both special occasions and everyday meals.
More Vegan Holiday Sides:
Vegan Creamed Kale
Turn your favorite leafy green into a delicious vegan side. Enjoy vegan creamed kale for the holidays or any occasion!
Ingredients
For the topping:
- ½ cup/56g almond flour
- 2 Tablespoons/ 12g tapioca flour
- ⅛th teaspoon fine sea salt
- A pinch of freshly ground pepper
- 1 Tablespoon/5g nutritional yeast
- 1 Tablespoon/15ml extra virgin olive oil
For the cream sauce:
- 1 can/400ml light coconut milk (or regular for a richer sauce)
- 1oz/28g raw cashews
- ½ teaspoon fine sea salt
- 2 teaspoons/10ml extra-virgin olive oil
- 1 clove of garlic
- 1 Tablespoon/6g tapioca flour
For the gratin:
- 2 bunches kale (or any combination of leafy greens), ribs and stems removed, finely chopped
Instructions
- Preheat oven to 400°. Grease an 8-inch low-sided casserole dish.
- In a small bowl combine almond flour, tapioca, salt, pepper, nutritional yeast and olive oil with a fork until moistened and crumbly, adding a few drops of water if necessary. Set aside.
- Combine coconut milk, cashews, salt, olive oil, garlic and tapioca flour in a high speed blender. Blend until creamy and smooth. Set aside.
- Cook kale in a large pot of boiling salted water until tender, (about 4 minutes). Drain kale, pressing gently to remove excess water and combine with cream sauce.
- Transfer kale mixture to prepared dish and sprinkle with topping; place dish on a rimmed baking sheet and bake until gratin is bubbling, (about 20-25 minutes). Let cool slightly before serving.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 196Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 5mgSodium: 465mgCarbohydrates: 19gFiber: 3gSugar: 7gProtein: 4g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Jessica says
Made this last night. Such an easy recipe with an easy prep and it was so delicious. I will be making this often.
Sylvie says
Glad to hear that!
Robert Maggio says
Under ingredients it states "cashew", but in directions it states "cashew milk". Is there a difference?
Sylvie says
Thanks for catching that! The directions should state cashews not cashew milk and I've updated the recipe to reflect that.
Robert Maggio says
Great . Thanks for the timely response. Going to make this tomorrow night!
Tessa Simpson says
Drool, what a great idea!! Dark greens this time of year are so perfect!! And that creamy sauce...yum!!