Creamy Herb Potato and Kale Stew! Cashew cream is that awesome, dependable friend ready to liven up any party, and it’s totally on with this irresistible stew.
Wholesome, rich, and full of herbaceous flavor, this Creamy Herb Potato and Kale Stew is sure to please even the pickiest of eaters. Hearty potatoes and nourishing kale bath in a velvety broth that boasts all your favorite fall herbs. It’s seriously one of the best potato stews you’ve ever spooned into your mouth.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
This stew has been a long time in the making. We started this beauty last fall, then put it aside to give it a rest. I am so glad that we did because that little rest made all the difference in the world. So, this stew has got to be up there as one of our absolute favorites! Yes, it’s that yummy! We were all fighting over the leftovers and calling dibs. It’s just so incredibly satisfying and downright delicious.
Soup or Stew
We were really debating this one. It is really a close call between calling this recipe a really thick soup or just landing on a very saucy stew. Ultimately, as you can see, we landed on calling it a saucy stew.
Break out a nice hunk of crusty bread (or our Gluten Free Quinoa Flatbread) because you are in for a feast on this one!
You gotta give this one a try!
Tips for Success:
- Mushrooms: You can use just about any type of mushroom you like. We tried both sliced Baby Bella mushrooms and Baby White Button mushrooms in multiple kitchen tests. Chopped mushrooms work equally well too.
- Russet Potatoes: We used Russet potatoes. You can use other white, general purpose potatoes. 2 lbs. of peeled potatoes came to approximately 6 cups of 1-inch cubed peeled potatoes. We weighed the potatoes after we peeled them.
- Size of the Cubed Potatoes: We wanted this dish to have a rustic feel so we cut the potatoes on the larger size, 1-inch. You can cut the potatoes into smaller bite-size pieces (1/2 inch); however, you will need scale back the cooking time in Step 6 to ensure the potatoes are not falling apart.
- Cayenne Pepper: The cayenne pepper adds just this tiny hit of flavor on the backend of the palate perfectly adding some nice dimension to this stew. You can leave it out, but we recommend adding it.
- Fresh Baby Kale: We loved using fresh baby kale. It is very tender and cooks fast. Chopping the baby kale into small pieces creates a better mouth feel in this stew. Regular kale works perfectly well in this stew as well; however, you will need to chop the kale into small pieces and cook the stew longer to get the kale perfectly tender. Additionally, add the baby kale at the end to ensure that you do not scoop up any baby kale with the one cup of stew mixture, thereby accidentally turning your lovely stew into a pale shade of green.
- Kale Substitutes: You can pretty much use your favorite greens in this recipe with the understanding that the flavor, texture, and cooking times will be influenced accordingly. We suggest sticking to tender greens like baby spinach, etc.
- Cashew Substitutes: You can leave the cashews out with the understanding that the stew will not be as rich, thick, creamy, and flavorful. Simply blend up about 1 ½ cups of the stew (gathering more potatoes) with the plant milk in a high-speed blender. Taste test to reach the satisfactory seasonings.
- Sea Salt Amount: Our family was completely divided over the amount of sea salt that this stew needed to be perfectly seasoned. We gave a range, but mostly landed on 1 ¼ teaspoons of sea salt.
- Stew Flavor: Sometimes kale can neutralize herbs and spices. After the baby kale has been wilted in the stew, taste test and ramp up any spices and herbs as needed. Adding a tiny extra pinch of the thyme, rosemary, and sage at the very end really pops those flavors.
- Sauciness: This stew has a generous amount of thick gravy. We were torn between calling it a thick soup or a stew. We felt that ‘stew’ was the best fit for this recipe. We had family members who went crazy with crusty bread dipping and felt that ‘stew’ was the best choice. The stew will continue to thicken up as it sits as typical of a cashew based stew.
- Bay Leaf and Kale: Don’t forget to remove the bay leaf as you don’t want to accidentally get the bay leaf into the high-speed blender when scooping up 1 cup of stew mixture. For this same reason, we suggest adding the kale later in the recipe.
Leftovers and Freezing:
Leftovers will generally keep for 4-5 days in the refrigerator. Store in a covered container. Reheating can be done on the stovetop, or in the microwave.
This dish can be frozen; however, it is best if served immediately after making. If frozen, thaw overnight in the refrigerator for best results.
Pantry Products Used:
- Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
- Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.
- Dried Thyme Crushed Leaves: We use Penzeys French Thyme. It has amazing flavor. If you can’t find dried crushed thyme leaves, you can use ground thyme, but use half the amount.
- Dried Powdered Rosemary: We use Penzeys Dried Spain Powdered Rosemary. It has amazing flavor. You can use dried rosemary and crush it into a powder; however, use about half the amount. Start on the low side and build up.
- Dried Rubbed Sage: We used Penzeys Albanian Rubbed Sage. It has fantastic flavor. You can used dried sage powder; however, you may want to cut back on how much you use until you get a feel for the flavor.
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Kitchen Products Used:
- Large, deep ceramic/enamel lined Dutch oven, or similar large stock pot
- High-Speed Blender
We certainly hope you give this deliciousness a try.Print
Wholesome, rich, and full of herbaceous flavor, this Creamy Herb Potato and Kale Stew is sure to please even the pickiest of eaters.
- ½ cup [raw] cashews *
- 1 medium yellow onion, fine dice
- 8 oz. sliced mushrooms *
- 2 Tablespoons reduced-sodium tamari *
- 1 Tablespoon minced garlic
- 2 cups reduced-sodium vegetable broth *
- 2 cups water
- ½ teaspoon distilled white vinegar
- 2 lbs. Russet potatoes, peeled, cut 1-inch cubes *
- 1 ½ teaspoons garlic powder
- 1 teaspoon onion powder
- 2 Tablespoons dried minced onions
- ¼ teaspoon dried powdered rosemary *
- ½ teaspoon dried crushed thyme leaves *
- ¼ teaspoon dried rubbed sage *
- ½ teaspoon dried parsley
- 1 teaspoon dried ground mustard powder
- ¼ teaspoon sweet paprika
- Pinch turmeric (optional)
- Large pinch cayenne pepper *
- 1 bay leaf
- ½ to 1 ¼ teaspoons sea salt (+/-) *
- 1/8 teaspoon black pepper (+/-)
- ½ cup unsweetened plain plant milk
- 2 cups chopped fresh baby kale
- Place the cashews in a small bowl, cover with boiling water, set aside for 15 to 20 minutes. Then drain, discard the water and use in Step 7.
- In the meantime, place the Spice/Herb Ingredients (except bay leaf) into a small bowl, mix to combine, set aside.
- In a large, deep, ceramic/enamel lined Dutch oven or similar sized stock pot, add the onions, sauté over medium-high heat for 7 to 9 minutes until the onions start to soften. (If needed to prevent sticking, add a splash of vegetable broth or water).
- Add the sliced mushrooms and tamari, sauté over medium heat to allow the mushrooms to reduce, about 4 to 5 minutes.
- Add the minced garlic and sauté for one minute, stirring constantly.
- Then add all the remaining Base Ingredients (except the soaked cashews) and the Spice/Herb Mix, stir well to combine; turn heat to high to bring the mixture to a boil, then immediately reduce the temperature to a simmer. Tuck in the bay leaf. Simmer with a very low boil until the potatoes are tender, approximately 15 to 20 minutes.
- REMOVE the bay leaf from the stew. Drain the cashews, discard the water. Place the drained cashews into a high-speed blender with ½ cup of plant milk and one cup of the stew mixture. Be sure to include some potatoes, mushrooms, and some broth in the one cup of stew mixture. Blend on high until smooth and emulsified. Then add the blended mixture to the stew. Stir well to incorporate into a thick creamy stew.
- Add the chopped fresh baby kale, simmer for 5 to 7 minutes or until the kale wilts into the desired texture. Then taste test, ramp up any additional spices and herbs as needed.
- Serve with a generous hunk of crusty bread.
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: 4 to 6
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