Collard Wraps With Herbed Cashew Spread & Roast Pep

Name: Collard Wraps With Herbed Cashew Spread & Roast Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups raw cashews, soaked overnight in water and drained; 1 fresh garlic clove; 3 tablespoons fresh lemon juice; 14-½ teaspoon sea salt (or to taste); black pepper; water; 6 sun-dried tomatoes packed in oil (removed from oil); 2 teaspoons herbes de provence; ¼ cup fresh basil, loosely chopped; 4 -6 medium collard greens; 3 roasted red peppers (you can roast your own or use jarred); 2 cups fresh arugula (but nice if you want more of a green bite!) (optional)

Servings: persons

1 ½ cups raw cashews, soaked overnight in water and drained
1 fresh garlic clove
3 tablespoons fresh lemon juice
14-½ teaspoon sea salt (or to taste)
black pepper
water
6 sun-dried tomatoes packed in oil (removed from oil)
2 teaspoons herbes de provence
¼ cup fresh basil, loosely chopped
4 -6 medium collard greens
3 roasted red peppers (you can roast your own or use jarred)
2 cups fresh arugula (but nice if you want more of a green bite!) (optional)

1
Place the cashews, garlic, lemon, sea salt, and pepper in a food processor or high speed blender.
2
Process until the mixture is a thick paste.
3
With the motor running, drizzle in water till the mixture is the texture of light, fluffy ricotta.
4
It may not take much water at all, depending on how much water the cashews absorbed!
5
Season to taste, and then pulse in the sun dried tomatoes, herbes de provence, and the basil.
6
To prep the collards: you can either a) blanch them in boiling water for one minute each, then submerge in cool water and pat down with paper towels, or you can b) marinate them for 3-4 hours in a mixture of 1 tbsp olive oil, 2 tbsp fresh lemon juice, and a pinch of sea salt, wiping the marinade off before you get to wrapping.
7
If you don't mind the taste of raw collards, you can skip this step!
8
Trim down the inner spine of the collard leaves.
9
Spread them with 1/4 the cashew mixture each, and then top that with 1/4 of the red peppers and arugula, if using.
10
Wrap them up and serve!

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 ½ cups raw cashews, soaked overnight in water and drained, 1 fresh garlic clove, 3 tablespoons fresh lemon juice, 14-½ teaspoon sea salt (or to taste), and more.

Yes, Collard Wraps With Herbed Cashew Spread & Roast Peppers falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Collard Wraps With Herbed Cashew Spread & Roast Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions