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JuicyChef’s Vegan Creamed Callaloo

Chef's Note:


Ingredients

Ingredients:
3 cloves of garlic, minced
1 inch piece of ginger, peeled and grated
1 tbsp onion powder
1 ½ tbsps nutritional yeast
2 tbsps vegan butter (or vegetable oil)
1 heaped tbsp all purpose flour
1 kg/ 2 lbs callaloo, leaves removed from stems and roughly torn, tender part of stalk roughly chopped
1L/ 4 cups homemade cashew milk (substitute with other plant based milk)

Method

Method:
1. Melt butter in a large skillet and add garlic and ginger and sauté for a couple minutes until fragrant.
2. Add flour and mix into a “roux”.
3. Pour in cashew milk, bring to a boil, and then reduce heat and simmer until the sauce begins to thicken.
4. Add onion powder and nutritional yeast. Taste and season with salt and pepper if needed.
5. Next add prepped callaloo and mix into the creamy sauce and cook for a couple minutes until the callaloo is cooked through and ready to serve.