Warm & Creamy Green Goddess Cabbage

Makes around 4 servings, 100% Vegan!

You will need a knife, wooden spoon, cutting board, large pan or pot, and a blender or food processor.

Ingredients:

1 head of green cabbage

⅔ cup of raw cashews soaked for at least 30 min in warm water (rinse & drain)

½ cup olive oil

½ cup nutritional yeast (also have extra as topping)

1 ripe avocado

Juice of one lemon (make sure there are no seeds!)

Fresh Parsley (⅓ cup chopped, but add to your liking!)

2 cloves of garlic peeled & cut in half

Prep:

Soak cashews for 30min in warm water, drain and rinse.

Wash and dry your cabbage and cut in half down the middle, then in half again (quartered). From here cut into ¼ inch slices so that the cabbage slices look like short fettuccine noodles. They don’t have to be perfectly uniform!

In your pot or pan add around 3 inches height of water and steam the cabbage for 5 - 10 minutes. You do not want it too mushy! Fork tender, but still a little bite.

For the sauce you want to add the soaked cashews, lemon juice, olive oil, nutritional yeast, avocado, parsley, garlic, and salt and pepper to taste. Feel free to get creative here adding any other herbs, like basil, if you have them on hand, or maybe some onion powder or extra seasonings you may love. I also added some Adobo seasoning because I put it on literally everything..

Tip: Add just a splash water if the sauce isn’t blending, you can also add extra lemon juice or olive oil for it to mix easier, just base it off flavor!!

This should blend up into a nice thick and creamy sauce. As the cabbage is steamed and fork tender (again, not too soft!) go ahead and drain it. From here put steamed cabbage and sauce into the pan and mix well. I topped mine with flaky salt, more pepper, pickled onions and more nutritional yeast flakes. Absolutely delicious, especially when served warm! This tastes like a creamy fettuccine alfredo, but all plant based! :)