Description
This Vegan Creamed Spinach is a rich, dairy-free twist on the classic side dish, made with fresh spinach and a creamy cashew-based sauce. It’s comforting, flavorful, and perfect for holiday dinners or an easy weeknight side.
Ingredients
- 16 oz fresh spinach
- 1 cup raw cashews (soaked 4 hours or quick-soaked)
- 3/4 cup unsweetened almond milk
- 2 cloves garlic, minced
- 1 small yellow onion, diced
- 2 tablespoons nutritional yeast
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
Instructions
- If not already soaked, soak cashews in hot water for at least 10 minutes, then drain.
- Add soaked cashews and almond milk to a high-speed blender and blend until completely smooth and creamy. Set aside.
- Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 3–4 minutes until translucent.
- Add minced garlic and cook for another 30 seconds until fragrant.
- Add fresh spinach to the skillet and cook until wilted, about 3–5 minutes.
- Reduce heat to low and pour the cashew cream into the skillet. Stir to combine.
- Add nutritional yeast, salt, pepper, nutmeg, and lemon juice. Stir well and cook for another 2–3 minutes until thick and creamy.
- Taste and adjust seasoning if needed. Serve warm.
Notes
- If using frozen spinach, thaw and squeeze out excess moisture before adding.
- For extra richness, add a tablespoon of vegan butter.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop, adding a splash of almond milk if needed.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 2.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg
