This Vegan Creamed Spinach is a rich, creamy, and delicious side dish that’s perfect for any meal. Made with fresh spinach and a creamy cashew sauce, it’s both nutritious and satisfying. Whether you’re vegan or simply looking for a healthier alternative to traditional creamed spinach, this recipe is sure to become a favorite.
Prep Time: 20 minutes | Cook Time: 8 minutes | Soak Time: 60 minutes | Total Time: 88 minutes
Kcal: 130 kcal per serving | Servings: 4 to 6 servings
Ingredients:
- 1 cup oat milk (or unsweetened nut milk)
- 1/4 cup water
- 1 cup raw, unsalted cashews
- 2 to 3 tablespoons lemon juice
- 1 teaspoon kosher salt, plus more if needed
- 1/2 teaspoon freshly ground black pepper
- 1 pinch ground nutmeg (optional)
- 2 1/2 pounds (4 to 5 bunches) fresh spinach, large stems trimmed off and discarded
- 1 tablespoon extra-virgin olive oil
- 1/2 cup diced shallot
- 1 large clove garlic, minced
Special Equipment:
- Blender
Directions:
Soak the Cashews:
- In a small bowl, pour the oat milk and water over the cashews, ensuring they are submerged. Soak for at least 1 hour or up to 12 hours (refrigerate if soaking for longer than an hour or so).
Make the Sauce:
- Transfer the soaked cashews and soaking liquid to a blender along with 2 tablespoons lemon juice and the salt, black pepper, and nutmeg (if using). Purée until smooth.
Wash and Wilt the Spinach:
- Wash the spinach and drain in a colander. Don’t spin dry (you want some water clinging to the spinach).
- Heat a large skillet over medium-high heat. Add half the spinach and use tongs to turn it in the pan until wilted. This will take just a minute or two. Transfer to a bowl. Repeat with remaining spinach.
Squeeze and Chop the Spinach:
- When cool enough to handle, take up handfuls of spinach and squeeze out as much of the liquid as possible. Be aggressive here.
- Set the squeezed-out spinach on a cutting board and roughly chop.
Sauté the Shallots, Garlic, and Spinach:
- Heat the olive oil in the same large skillet over medium-high heat. Add the shallots and sauté until tender and translucent, about 5 minutes. Add the garlic and sauté for 30 seconds, making sure it doesn’t brown. Add the spinach and stir just until warm.
Add the Sauce:
- Pour the cashew cream sauce over the spinach and stir well to blend. Taste and add more lemon juice and/or salt as desired. Serve warm.
Storage:
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- Store leftover creamed spinach in an airtight container in the fridge for up to 3 days.
Serving Suggestions:
- Serve as a side dish with grilled tofu or tempeh.
- Pair with a hearty grain like quinoa or brown rice for a complete meal.
Cooking Tips:
- Make sure to squeeze out as much liquid as possible from the spinach to avoid a watery dish.
- Adjust the seasoning to your taste; more lemon juice can brighten the flavor, while additional salt can enhance the overall taste.
Nutritional Benefits:
- Spinach is high in vitamins A, C, and K, as well as iron and calcium.
- Cashews provide healthy fats and protein, making this dish both nourishing and satisfying.
Dietary Information:
- Gluten-free
- Dairy-free
- Vegan
- Soy-free if using oat milk
Storage Tips:
- Store in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove or in the microwave before serving.
Why You’ll Love This Recipe:
This Vegan Creamed Spinach is a healthier and equally delicious alternative to the traditional dish. It’s rich in nutrients and has a creamy texture that comes from cashews instead of dairy. Perfect for vegans, it’s a versatile side dish that can complement a variety of main courses.
Conclusion:
Enjoy the creamy, flavorful goodness of this Vegan Creamed Spinach. It’s a perfect side dish for any meal and a great way to add more greens to your diet. The cashew cream sauce makes it rich and satisfying without any dairy, making it suitable for everyone to enjoy.
Ingredients
Method
- In a small bowl, pour the oat milk and water over the cashews, ensuring they are submerged. Soak for at least 1 hour or up to 12 hours (refrigerate if soaking for longer than an hour or so).
- Transfer the soaked cashews and soaking liquid to a blender along with 2 tablespoons lemon juice and the salt, black pepper, and nutmeg (if using). Purée until smooth.
- Wash the spinach and drain in a colander. Don’t spin dry (you want some water clinging to the spinach).
- Heat a large skillet over medium-high heat. Add half the spinach and use tongs to turn it in the pan until wilted. This will take just a minute or two. Transfer to a bowl. Repeat with remaining spinach.
- When cool enough to handle, take up handfuls of spinach and squeeze out as much of the liquid as possible. Be aggressive here.
- Set the squeezed-out spinach on a cutting board and roughly chop.
- Heat the olive oil in the same large skillet over medium-high heat. Add the shallots and sauté until tender and translucent, about 5 minutes. Add the garlic and sauté for 30 seconds, making sure it doesn’t brown. Add the spinach and stir just until warm.
- Pour the cashew cream sauce over the spinach and stir well to blend. Taste and add more lemon juice and/or salt as desired. Serve warm.
- Store leftover creamed spinach in an airtight container in the fridge for up to 3 days.