Recipe created by Almond Breeze Australia
DIRECTIONS
INGREDIENTS
- 3-4 cups shredded kale
- 1 tbsp olive oil
- 2 cloves garlic, minced
- Salt to taste
- 1 cup cashews, soaked overnight
- 1/2 cup Original Almond Breeze
- 1/4 cup olive oil
- 220g zucchini, cut into strips (this can be done with a peeler or vegetable spiraller)
METHOD
- Heat oil in a large fry pan on medium to low heat. Add garlic and kale and saute for five minutes until soft. Season with salt
- Combine cashews, almond milk, garlic, salt and olive oil in a blender and pulse until smooth
- Add zucchini to the fry pan with the kale and cook gently until soft
- Toss the sauce in with the zucchini and kale and top with salt, pepper and parmesan cheese if desired
Serves 2
Prep Time 20 minutes