If you're a creamed spinach lover but you're not eating dairy, no need to wonder what other dishes you'll be able to eat. You can have this.
Creamed spinach is usually made with dairy-based cream and cheese, which is not an option for folks avoiding dairy. This recipe uses cashew cream and spinach. The cashew cream is a game-changer for this recipe and other dishes that rely on a creamy base.
It's also easy to prepare at a moment's notice. Soaking the cashews takes up most of the prep time, and you can make the cashew cream ahead to cut 20 minutes of soaking time. I've stored cashew cream in the refrigerator for up to 2 weeks, so even making a few days ahead will save you time. And you'll always have a cream sauce on hand to use with this recipe and others.
To make this nut free, replace the cashews with an equal amount of sunflower seeds and soak them in the same way.
Creamed Spinach {dairy-free}
Ingredients
- 32 ounces spinach about 4 bunches of spinach
- 2 tablespoons olive oil
- 1 cup onion, finely chopped
- 4 garlic cloves peeled and minced
- 1 cup cashew cream (recipe below)
Instructions
- Chop the spinach into bitesize pieces and set aside.
- Heat a saucepan or stockpot over medium-low heat and add the olive oil.
- Add the onions and sauté for a few minutes, or until the onions are starting to soften.
- Add the garlic and sauté for another minute or so.
- Add the spinach to the onion mixture and cook while stirring occasionally, for a few minutes, or until the spinach is wilted.
- Turn the heat off and blend in the cashew cream. Add more salt to taste.
- Serve hot or warm. Store leftovers in the refrigerator for a few days.
Nutrition
Cashew Cream for Creamed Spinach
Ingredients
- 1 cup cashews about 150 g whole raw cashews
- 1 cup hot water
- 1 teaspoon lemon juice
- 1 teaspoons salt
- ¼ teaspoon ground nutmeg optional
Instructions
- Place the cashews in a bowl and cover them with hot water. Soak them for 20 minutes or so.
- Drain the cashews, and add them to a high-speed blender.
- Add the water, lemon juice, salt, and nutmeg to the blender and blend at a high speed for about 1 minute, or until creamy and smooth.
- Store in the refrigerator for up to 2 weeks.
Nutrition
Sandra says
This is easy and I really liked it. Made me want to eat LOTS more spinach!
Erica says
Great to hear!
Ute Isabell says
I decided to give dairy free eating a go because it might help with my chronic Epstein Barr and insomnia issues - and the first thing to appear in my inbox is this recipe!! I made it tonight (home made bone broth insted of water) and husband and I enjoyed it immensely. Thank you!
Erica says
Great to hear! Love the addition of broth. Best wishes 🙂