Vegan Oven-Baked Kale Gratin
This cheesy, crispy, craveable baked kale recipe is going to be the side dish you make whenever you want comfort + health in equal measure. Adapted from Bon Appetit.
Equipment
- High Speed Blender
Ingredients
- 2 pounds curly or tuscan kale (about 4 bunches) de-stemmed and torn into large pieces
- 1 ½ cups raw cashews
- 1 ½ cups water
- 3 cloves garlic peeled, divided
- 1 sprig rosemary about 4-5 inches long, leaves only, chopped
- 1 lemon zested, divided
- 1 ¼ teaspoon salt plus more for seasoning
- 1 ¼ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon freshly ground black pepper plus more for seasoning
- ¼ teaspoon dried chile flakes
Toppings
- 5 slices vegan cheese torn into large pieces (I like Violife Provolone or Daiya Swiss style)
- ½ cup regular or gluten free panko bread crumbs
- 1 teaspoon extra virgin olive oil
Instructions
- Preheat oven to 350°Fahrenheit (180°Celsius).
- Place cashews and water in a blender. Grate 2 of the cloves of garlic into the blender. Add rosemary, onion powder, garlic powder, half the lemon zest, 1 ¼ teaspoon (6ml) salt, black pepper and red pepper flakes. Blend until smooth and taste. The cream should taste saltier than you would otherwise make as the kale is unseasoned. If not, add more salt (I add ¼ teaspoon (1ml) extra for 1 ½ teaspoon (6ml) total). I like a little squeeze of lemon juice in there too. Set aside.
- Heat a large oven-proof skillet over medium heat without oil. Add ⅓ of the kale and cover with a lid for one minute to start the wilting process.
- Uncover and stir until wilted by half, about 1-2 minutes more, then push that kale to the side and repeat the process with the remaining kale. You are only wilting it enough to get it all in the skillet - it's okay if some of the kale is barely wilted as it will cook in the oven. Remove from heat.
- In a small bowl, grate the remaining clove of garlic, and then mix in panko, remaining lemon zest, olive oil and a pinch of salt and pepper.
- Pour the cashew cream over the kale. Top the kale with the torn cheese and then sprinkle with bread crumb mixture.
- Bake until cashew cream is bubbling, cheese is melted and crumbs are golden brown, about 50-55 minutes. Remove from the oven, let cool for a moment and serve.