Vegan Creamed Spinach
User Reviews
5
Vegan Creamed Spinach
Description
Vegan Creamed Spinach starts by soaking cashews to soften them, then cooking fresh spinach just until wilted and bright green before draining thoroughly to avoid excess liquid. Onion and garlic are sautéed in olive oil to develop flavor, then the spinach is added and cooked further. The soaked cashews are blended with water, lemon juice, apple cider vinegar, salt, and ground nutmeg until perfectly smooth, creating a creamy and flavorful sauce without dairy.
The cashew cream is stirred into the cooked spinach mixture, resulting in a dish that mimics traditional creamed spinach with a rich, silky texture and a subtle tang from the lemon and vinegar. The sautéed aromatics complement the spinach’s earthiness, making an enjoyable side dish that works well alongside various main courses.
This dish is best served immediately to maintain its creamy texture and bright flavor. The steps to squeeze out moisture from the spinach and blend the cashew sauce carefully ensure the creamed spinach does not become watery. The lemon and vinegar add brightness that balances the richness of the cashew base, creating a satisfying vegan alternative to classic creamed spinach.
Ingredients
- 1 cup cashews about 150g, whole
- 3 pounds spinach , stems trimmed
- 2 tablespoons extra virgin olive oil
- 1/2 yellow onion , minced
- 4 cloves garlic , minced
- 1 cup water
- 1 teaspoon lemon juice
- 1 teaspoon apple cider vinegar
- 1.5 teaspoons salt fine sea salt
- 1/4 teaspoon ground nutmeg
Instructions
- Place the cashews in a bowl and cover them with boiling water. Soak for 1 hour.
- Bring a large pot of water to a boil and add the spinach. Cook until bright green and wilted, about 2 minutes. (If using frozen spinach, it might take a few more minutes to thaw.) Pour the spinach into a colander and apply pressure to the top to remove all of the liquid. Transfer the spinach to a cutting board and coarsely chop it. If there’s still a lot of liquid coming out, place a towel over the top and apply pressure to soak up any remaining water.
- Heat the olive oil in the same pot over medium-high heat. Add the onion and garlic and sauté for 5 minutes. Add the spinach and cook for 5 minutes more.
- Meanwhile, drain the cashews and add them to a blender with the water, lemon juice, vinegar, salt, and nutmeg. Blend on high for about 1 minute, until very smooth.
- Stir the cashew cream into the spinach mixture, then remove from the heat. Serve immediately.
Make It Ahead
- This dish can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Return the mixture to a skillet over medium-low heat and stir until heated through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 131 kcal
% Daily Value*
| Calories | 131kcal | 7% |
| Carbohydrates | 9g | 3% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Sodium | 459mg | 19% |
| Potassium | 857mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 12760IU | 255% |
| Vitamin C | 39.2mg | 44% |
| Calcium | 143mg | 14% |
| Iron | 4.6mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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