Want to know what gets me dozens upon dozens of Instagram messages?
Pictures of my kids’ dinner.
Raising toddlers on a whole foods, vegan diet could be the best parenting choice I’ve made. Vivienne and Margot eat everything from dragon’s tongue beans and tempeh to sautéed mushrooms and raw radishes.
My inbox is full of you’re-so-lucky-my-toddler-would-spit-that-in-my-face messages.
It’s also full of messages from people warning me that it won’t always be like this. “All they’ll want when they’re 4 is chicken nuggets.” Not if they don’t know what chicken nuggets are, Lucinda.
I didn’t “get lucky” with them, I trained them this way—just like I trained them not to sleep unless I’m next to them on a floor bed.
When I first started learning about the gut microbiome, I vowed (and forced my husband to vow) to go completely vegan right along with the girls.
I don’t want to spend their entire childhood telling them they can’t have mama’s food. I remember longing for my parents’ Milano cookies circa 1990—to the point of sneaking into the pantry after hours to get my hands on one—or five.
I know I’m going to mess my kids up; I just don’t want to mess them up with food.
I want to share all my food.
I want us to enjoy cooking, and eating, and (someday, maybe) even the cleanup.
I want this plant-based lifestyle to be one that brings joy—not resentment.
But I have a confession to make:
I make a creamy cabbage and (vegan) sausage dish almost every week, and I use heavy cream.
I love heavy cream, and if it’s wrong, I don’t want to be right.
But, actually, I need to make this right because my daughters want whatever is in my bowl these days, and telling them no just makes them plow me over and scratch me with their unmanicured talons.
The thing is, it’s only one recipe with heavy cream I can’t seem to quit, and I can make it vegan. I have made it vegan—for my kids—and it’s great. Ok, it’s better than great. My aunt says the vegan version is better than the dairy version.
Is it laden with heavy cream? No.
Is showing my two-year-olds that they can indulge in something rich and nutritious that does not give them diarrhea more important than the glorious taste of cream?
Maybe. Er, yes.
So here’s my vegan cashew creamy cabbage recipe that you should absolutely not knock until you try.
WARNING: Cashew cream requires some prep.
I hate it when I start a recipe only to find I should have started it thirty two days before I actually did. (Relax. It’s just an overnight soak, not 32 days—that was just for dramatic effect) So, you’ve been warned. It’s annoying, but it’s the best way.
ANOTHER WARNING: a high-powered blender is ideal for making cashew cream. If you have a regular blender, you’ll be ok—just be sure to take breaks so you don’t burn it out and delay your dinner.
ONE LAST WARNING: Cashew cream is creamiest if you use a plant-based milk as your liquid. However, even unsweetened plant-based milks tend to be a little on the sweet side. I uses a homemade oat milk with nothing but oats. If you don’t yet have a fancy plant-milk-maker, just hang around here a little longer. No, but really, taste test your milk to make sure it’s not sweet. If it is, just use water.
YOU’RE WELCOME: I made this a one-pot/pan/wok meal. So make sure you heed the order of operations.
Ingredients:
Cashew cream ingredients:
1 cup Raw cashews
1 cup of unsweetened plant-based milk (water will do just fine)
1/2 teaspoon of salt
Cabbage ingredients:
6 vegan sausages
One large head of cabbage or two small heads of cabbage. (You can use purple or green. I like to mix them)
One large sweet onion
2 teaspoons of salt
3 Tablespoons of avocado oil or plant-based butter.
I make this meal in a wok because it’s the largest pot we have, but any enormous pot with a cover will do.
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Cashew Cream:
Soak 1 cup of cashews in water overnight .
Add them to the blender with 1 cup of water or unsweetened nondairy milk and a pinch of salt, and blend high until creamy and irresistible.
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Creamy Cabbage:
On medium heat, add 1 tablespoon of avocado oil or plant-based butter to your pot, pan, or wok. Add your vegan sausages and turn them until crispy on all sides. You don’t need to heat them all the way through because you’ll finish cooking them with your cabbage.
Set sausages aside.
Thinly slice your onions and cabbage. How thinly you slice is up to you. Thicker slices take a little longer to soften, but they make for a heartier meal. There’s no wrong way to do this. You can use the whole cabbage or if you’re not into that super cruciferous center, you can discard it.
Add another tablespoon of avocado oil or vegan butter to your pot/pan/wok; add your onions and stir occasionally until they are on the cusp of turning brown.
Stir in your cabbage. You may want to add a bit more oil to fully coat the cabbage. (I said this was a vegan meal, not a low-cal meal.)
Add a teaspoon of salt and a cup of water to your onion and cabbage mixture, and cover it for 10 minutes, stirring occasionally. If your cabbage starts to stick or burn, add 1/4 more of water at a time.
Pour your cashew cream over your cabbage and stir well.
Add 1/2 tablespoon of avocado oil or plant-based butter and more water if it is looking dry (The fat content in this meal is totally worth it. I promise.).
Cover your pot/pan/wok and turn the heat down to medium/low. Let this simmer for 10 minutes, stirring occasionally.
Slice your sausages into rounds and stir them into your cabbage mixture.
Let simmer for an additional 15-20 minutes, continuing to stir occasionally.
Don’t stress if some bits burn and stick to the pan, it adds great flavor.
Add more salt to taste. (I like this dish very salty, but I know some of us are trying to keep high blood pressure in check, so you do you.)
Serve in bowls to your whole family—yes, even the toddlers.