Serves 4

1 tablespoon extra-virgin olive oil
1 small leek, white part only, sliced into rounds
3 cups thinly sliced kale leaves
Pinch coarse salt
1 cup raw cashews (soaked overnight)
½ teaspoon garlic powder
1 tablespoon fresh lemon juice.

Heat oil in a pan over medium heat. Add leek and kale and season with salt. Cook, covered, stirring occasionally, until tender, 3 to 4 minutes. Let cool slightly, about 5-10 minutes. Transfer to a food processor. Add raw cashews and puree until smooth.
Season with garlic powder and lemon juice.