From: tara@starburst.umd.edu

Name: From: tara@starburst.umd.edu
Yield: 4 servings
Ingredients: Source: Simply Vegan BARBARA'S KALE SAUCE ==================== Ingredients: ------------ 1 1/2 cup soymilk (preferably plain, but vanilla will do) 4-6 tblsp nutritional yeast 1/2-1 tblsp margerine (totally optional- there's no difference in taste I have found, and who needs the added fat?) 1/2 tsp each: dill, thyme, basil 1 1/2 tsp garlic powder 1/2 tsp salt 1/2 tsp pepper (opt) 3 tsp flour (whole wheat will do; this is a rough amount. Use to thicken, so the amount varies considerably on how you like it) 4 medium/large leaves of kale Instructions: ------------- Add everything except the kale and flour to a saucepan and stir. Steam kale (or if you're making pasta, cook it in the boiling water before you add the pasta) for about 1-3 minutes, depending on how crunchy you like it. Remove and cut up in small pieces. Add to the sauce. Heat the sauce, and when it is fairly warm, start adding flour slowly, so that it doesn't clump. Whisk or stir constantly! When you have enough flour added, remove from heat, or serve immediately. I've found that this tends to burn quickly if left on a warm burner. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

chefs-mate July 26, 2026

Servings: 4 servings Difficulty: Intermediate

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A creamy, savory vegan sauce infused with earthy kale and rich nutritional yeast.

From: tara@starburst.umd.edu (Tara McDermott) recipe image

This comforting Barbara’s Kale Sauce is a delightful vegan alternative to traditional cheese sauces, offering a creamy texture without the dairy. The base of soymilk is enriched with nutritional yeast, providing a deep, savory umami flavor that mimics cheese perfectly. Fresh kale adds a vibrant green hue and a nutritious crunch, while a blend of dill, thyme, and basil brings aromatic complexity. A touch of garlic powder and pepper enhances the profile, making it perfect for drizzling over steamed vegetables, pasta, or roasted potatoes. The sauce thickens gently with flour, creating a luscious coating that warms the soul. It’s an easy, weeknight-friendly dish that proves plant-based cooking can be both indulgent and healthy. Serve it immediately while hot for the best texture and flavor experience.

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From: tara@starburst.umd.edu

Author: chefs-mate Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 4 servings

Description

This comforting Barbara's Kale Sauce is a delightful vegan alternative to traditional cheese sauces, offering a creamy texture without the dairy. The base of soymilk is enriched with nutritional yeast, providing a deep, savory umami flavor that mimics cheese perfectly. Fresh kale adds a vibrant green hue and a nutritious crunch, while a blend of dill, thyme, and basil brings aromatic complexity. A touch of garlic powder and pepper enhances the profile, making it perfect for drizzling over steamed vegetables, pasta, or roasted potatoes. The sauce thickens gently with flour, creating a luscious coating that warms the soul. It’s an easy, weeknight-friendly dish that proves plant-based cooking can be both indulgent and healthy. Serve it immediately while hot for the best texture and flavor experience.

Ingredients

Source: Simply Vegan BARBARA'S KALE SAUCE ==================== Ingredients: ------------ 1 1/2 cup soymilk (preferably plain, but vanilla will do) 4-6 tblsp nutritional yeast 1/2-1 tblsp margerine (totally optional- there's no difference in taste I have found, and who needs the added fat?) 1/2 tsp each: dill, thyme, basil 1 1/2 tsp garlic powder 1/2 tsp salt 1/2 tsp pepper (opt) 3 tsp flour (whole wheat will do; this is a rough amount. Use to thicken, so the amount varies considerably on how you like it) 4 medium/large leaves of kale Instructions: ------------- Add everything except the kale and flour to a saucepan and stir. Steam kale (or if you're making pasta, cook it in the boiling water before you add the pasta) for about 1-3 minutes, depending on how crunchy you like it. Remove and cut up in small pieces. Add to the sauce. Heat the sauce, and when it is fairly warm, start adding flour slowly, so that it doesn't clump. Whisk or stir constantly! When you have enough flour added, remove from heat, or serve immediately. I've found that this tends to burn quickly if left on a warm burner. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

Directions

Combine soymilk, nutritional yeast, margarine (if using), dill, thyme, basil, garlic powder, salt, and pepper in a saucepan. Stir well to dissolve the yeast.
Steam kale leaves for 1-3 minutes until desired tenderness is reached. Remove from heat and chop into small pieces.
Add the chopped kale to the saucepan mixture.
Heat the sauce over medium-low heat until fairly warm.
Gradually sprinkle in flour while whisking or stirring constantly to prevent clumping. Adjust the amount of flour based on desired thickness.
Once the sauce reaches the desired consistency, remove from heat immediately to prevent burning.
Serve warm.

Note

Margarine is optional; the sauce works well without it for a lower-fat option.

Use whole wheat flour for a heartier texture, though all-purpose flour works too.

Adjust the amount of flour to control thickness; add slowly to avoid lumps.

This sauce burns easily, so remove from heat as soon as it thickens.

Great served over pasta, steamed vegetables, or roasted potatoes.

Keywords: vegan, kale, sauce, soymilk, nutritional yeast, dairy free, creamy, plant based, herbs, dill, thyme, basil, garlic, pasta sauce, quick dinner, healthy, comfort food, vegetarian, easy recipe, homemade

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From: tara@starburst.umd.edu

From: tara@starburst.umd.edu

Description

Ingredients

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