Vegan Creamed Spinach
This vegan creamed spinach is a rich, flavourful side dish that’s easy to make and surprisingly healthy. Ready in just 30 minutes with only one pot to clean, it’s the perfect addition to your Sunday dinner lineup. It’s comforting, creamy, and completely dairy-free!
Servings 4
Ingredients
- ¼ cup soaked cashews
- 1 tablespoon olive oil
- ½ medium yellow onion
- 4 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 pound frozen spinach
- 1 cup plant-based milk
- 1 teaspoon salt
Optional Toppings
- Plant-based yogurt
- Cashew cream
- Toasted slivered almonds
- Toasted pine nuts
- Toasted chopped pecans
Instructions
- Soak the cashews for the cashew cream. For the best texture and nutritional value, soak raw cashews overnight in cold water for 8 to 12 hours. If you're short on time, you can soak them in hot water for about 30 minutes. For a super quick fix, boil them for 15 minutes.
- Add olive oil in a large skillet and heat it over medium heat. Toss in the chopped onion and garlic, and let it cook until fragrant, about 3-5 minutes. Add in one tablespoon of flour. Using a wooden spoon, stir the flour until it browns slightly, at least 2 minutes. This is to cook out the raw flour flavour.
- Add frozen or fresh (see instructions above) spinach, plant-based milk and salt. Give it a good stir and bring the mixture to a boil. Reduce the heat to low and let it cook for about 15 to 20 minutes, until the mixture begins to thicken, stirring occasionally.
- Meanwhile, drain the cashews and add them to a blender with the plant-based milk. Blend on high for about 1 minute, until very smooth. Stir the cashew cream into the spinach mixture, then remove from the heat.
- Serve as is or choose from one of the toppings mentioned above.
Notes
- Storing Instructions: This dish will last for up to 3 days when stored in an airtight container in the refrigerator. To reheat it, return it to a skillet over medium-low heat and stir until heated through, or microwave it in short intervals.
- Serving Suggestions: Serve with a swirl of plant-based yogurt, extra cashew cream, sprinkled with toasted pine nuts, pecans or slivered almonds.
Nutrition
Calories: 152kcal | Carbohydrates: 13g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 697mg | Potassium: 563mg | Fiber: 4g | Sugar: 3g | Vitamin A: 13529IU | Vitamin C: 12mg | Calcium: 241mg | Iron: 3mg