½cupcashews70g, soaked in water for at least 10 minutes
¼cupwater60ml
1tablespoonlemon juice
1teaspoonCoconut Aminos
1garlic clovepeeled and left whole
⅛teaspoonsal
Instructions
First make the sauce by draining and discarding the soaking water from the cashews and placing the cashews into your blender, along with the (fresh) water, lemon juice, Coconut Aminos, garlic and salt. Blend until super creamy and smooth and transfer the sauce into a small bowl and set aside for now.
If you’re using a Vitamix to make the sauce, or any other wide-bottomed blender, you will have to add a bit more water for the blades to pick up the mixture and really blend it until it’s creamy and smooth. Just add a little water at a time until the blades catch the mixture.
Steam the greens in either your Instant Pot or in a regular pot.
If you use your Instant Pot, add about 1/2 cup of water (120ml) to your IP and place a steamer basket or the IP trivet on the bottom of the pot. Place the greens in the basket or on the trivet and lock the lid into place, making sure the nozzle is on the sealing position.
Use the steam function and set the timer for 1 minute. As soon as the timer goes off (like really, AS SOON as the timer goes off), use the quick release method and take out your greens immediately.
If using a regular pot on the stove to steam your greens, add about a cup of water (235ml) to the pot and place your steamer basket in the pot. Place your greens in your steamer basket and cover the pot with a lid. Turn the heat to medium and cook for about 4 minutes, until the greens are nice and soft (this is 4 minutes TOTAL cooking time).
Whichever method you used, transfer your steamed greens to a strainer and extract any excess water and then place your greens in a mixing bowl. Add however much Lemon Garlic Sauce you like and gently toss the greens so they get coated in the sauce. Save the rest of the sauce for another batch of greens.