Creamed Spinach

A question from non-vegans considering veganism is usually, will I ever get to eat something creamy again if I give up dairy? The answer is: yes! This recipe uses softened (soaked) cashews to make a creamy sauce that turns a bag of spinach into something much more delicious and special.
Creamed spinach is a simple side that is a staple on the Thanksgiving or Christmas table for some families. We ate ours with some crispy roasted sweet potatoes and chickpeas. I’d say it is an underrated dish that brings warm creamy comfort to any dinner!
If you’re not usually too keen on spinach as a vegetable, don’t let that stop you from trying this easy and delicious dish — it takes on a whole new texture and flavor in this recipe! 
10 oz fresh spinach
1/2 cup cashews
1/2 cup water
1 Tbsp olive oil
1/2 yellow onion, diced
2 garlic cloves, minced
1 tsp lemon juice
salt and pepper
1/8 tsp nutmeg

Soak cashews overnight or for at least six hours to soften the cashews, or boil them for 10 minutes. Add cashews and water to a blender and process on high speed until silky smooth. Set aside. In a large skillet, heat olive oil over medium heat and saute onion until softened and translucent. Add garlic and saute for one more minute. Lower heat and add spinach, stirring until wilted, about 5 minutes. Pour in cashew cream, lemon juice, and season with salt, pepper, and nutmeg. Fold together, and let cook for an additional few minutes to heat through. Serve immediately.
Serves 4

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