Creamed Kale or Creamed Green Sweet Peas


  • 2 lb kale ‐ stemmed and cut into pieces and “wilted” in the dehydrator for about 2 hours at 108F.  (Place kale in several shallow dishes and dehydrate till limp/wilted).  OR
  • Fresh or frozen and thawed green sweet peas
  • ½ cup raw cashews, soaked for 2 hours and drained
  • ½ cup nut milk
  • 2 tbsp dry onion flakes
  • 1 tbsp all‐purpose seasoning


      Blend sauce ingredients till smooth and creamy.  
      Pour over “wilted” kale  or peas and mix well.  

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