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Creamed Spinach {dairy free}

November 11, 2017 by Erica 4 Comments

Creamed Spinach

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

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.

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As featured in
Cooking for the Specific Carbohydrate Diet by Erica Kerwien - Comfy Belly
Cooking for the Specific Carbohydrate Diet

Creamed Spinach {dairy free}

This recipe is pretty basic, but feel free to add more to it. I can see adding mushrooms while the onions are cooking.
Frozen spinach will work in a pinch, and baby spinach works well also.
The batch I made for the photos show the stems and onions cut rather big, but if you prefer, trim the stems off and mince the onions so they are less visible in the dish. Another option is to add the onions to a food processor and pulse a few times. You can also pulse the spinach in a food processor to mince it as well.
Servings: 4 servings
Calories: 179kcal

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)
US Customary - Metric

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.
  • Serve hot or warm. Store leftovers in the refrigerator for a few days.

Nutrition

Calories: 179kcal | Carbohydrates: 13g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Sodium: 181mg | Potassium: 1336mg | Fiber: 6g | Sugar: 3g | Vitamin A: 21267IU | Vitamin C: 68mg | Calcium: 239mg | Iron: 6mg

 

 

Print Recipe
As featured in
Cooking for the Specific Carbohydrate Diet by Erica Kerwien - Comfy Belly
Cooking for the Specific Carbohydrate Diet

Cashew Cream for Creamed Spinach

Servings: 32 tablespoons
Calories: 22kcal

Ingredients

  • 1 cup cashews about 150 g whole raw cashews
  • 1 cup hot water
  • 1 teaspoon lemon juice
  • 1 1/2 teaspoons salt
  • 1/4 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

Calories: 22kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 110mg | Potassium: 27mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg

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Filed Under: Dairy Free, Egg Free, Gluten-Free, Lactose Free, Low Carb | Keto, Low Sugar, Paleo, Plant-based, Sauces & Dressings, Specific Carbohydrate Diet (SCD), Vegetarian Tagged With: cashews, spinach

Previous Post: « Pumpkin Custard {dairy free}
Next Post: Rustic Mushroom Spaghetti Squash Sauté »

Reader Interactions

Comments

  1. AvatarSandra

    December 1, 2017 at 4:56 am

    This is easy and I really liked it. Made me want to eat LOTS more spinach!

    Reply
    • EricaErica

      December 1, 2017 at 8:10 am

      Great to hear!

      Reply
  2. AvatarUte Isabell

    November 12, 2017 at 12:18 pm

    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!

    Reply
    • EricaErica

      November 12, 2017 at 1:22 pm

      Great to hear! Love the addition of broth. Best wishes 🙂

      Reply

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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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EricaWelcome! I’m a cookbook author and writer. I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible. One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share the love of health and good food.

You’ll find recipes for digestive health and clean eating. My recipes are some combination of grain free, gluten free, dairy free, sugar free, healthy carbs and low carb. Read More →

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