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.
- 3 to 4 bunches of spinach or about 32 ounces (906 g)
- 2 tablespoons olive oil
- 1 cup 150 g onion, finely chopped
- 4 garlic cloves peeled and minced
- 1 cup 237 ml cashew cream (recipe below)
- 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.
Cashew Cream for Creamed Spinach
- 1 cup about 150 g whole raw cashews
- 1 cup 237 ml hot water
- 1 teaspoon lemon juice
- 1 1/2 teaspoons salt
- 1/4 teaspoon ground nutmeg optional
- 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.