vegetable medley with cashew sauce vegetable medley with cashew sauce Israeli Kitchen Finally put those frozen veggies to good use. (Photo: Sarah F. Berkowitz)

Kale, carrots and lima beans with cashew sauce

A powerhouse vegetable combo with a creamy cashew sauce on the side.

  • Yield: Serves 6
  • Prep time: 15 minutes
  • Cook time: 30 minutes

You know how it goes – the diet's going great, and then something derails you and you fall off the healthy bandwagon. When that happens, it’s time to detox and cook up a powerhouse dish of veggies that will get you back on track. Enter the king of all greens – kale.

But the thing about kale is it needs a little help in the flavor department, namely a delicious sauce to give it some oomph. This cashew cream sauce is perfect – it feels indulgent, tastes incredible, and it’s made with all wholesome ingredients. And because we know how busy you are – this recipe uses frozen vegetables to cut down on prep time.


  • 1 bag frozen chopped kale
  • 1 bag frozen sliced carrots
  • 1 bag frozen baby lima beans
  • 1 cup raw cashews
  • 1 cup almond or soy milk
  • 1/4 cup dried onions
  • 1 tablespoon no-salt seasoning


Heat non-stick pan over medium heat. Add kale, carrots and lima beans and saute until heated through.

In a food processor or high-powered blender, process cashews, soymilk, onions and seasoning until smooth.

Pour over vegetables, or serve on the side.

Adapted slightly from a recipe in Dr. Joel Fuhrman’s "Eat to Live."

Related Topics: Vegetarian

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