This creamed spinach recipe will satisfy vegans and non-vegans alike.
Simply Recipes / Katie Morford
Confession: Im not a hugecreamed spinachfan.
So when tasked with developing a vegan spin on standard creamed spinach, I was eager to explore.
Simply Recipes / Katie Morford
It has that luscious quality you look for in creamed spinach, just without the dairy.
What Makes It Creamy?
The spinach starts with a cream sauce built on a base of cashews soaked in oat milk.
Simply Recipes / Katie Morford
Cashews are naturally a bit sweet, not unlike heavy cream.
If you need a good shortcut, use frozen spinach instead.
Save any extra to enjoy the next day tossed with pasta and a shower of vegan Parmesan cheese.
Simply Recipes / Katie Morford
Consider it vegan alfredo!
Wash the spinach and drain in a colander.
Dont spin dry (you want some water clinging to the spinach).
Simply Recipes / Katie Morford
Heat a large skillet over medium-high heat.
Add half the spinach and use tongs to turn it in the pan until wilted.
This will take just a minute or two.
Simply Recipes / Katie Morford
Transfer to a bowl.
Repeat with remaining spinach.
Set the squeezed-out spinach on a cutting board and roughly chop.
Simply Recipes / Katie Morford
Heat the olive oil in the same large skillet over medium-high heat.
Add the shallots and saute until tender and translucent, about 5 minutes.
Add the garlic and saute for 30 seconds, making sure it doesnt brown.
Simply Recipes / Katie Morford
Add the spinach and stir just until warm.
Pour the cashew cream sauce over the spinach and stir well to blend.
Taste and add more lemon juice and/or salt as desired.
Simply Recipes / Katie Morford
Store leftover creamed spinach in an airtight container in the fridge for up to 3 days.
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Simply Recipes / Katie Morford
Simply Recipes / Katie Morford