vegan creamed spinach

This healthy Creamed Spinach recipe is made with a creamy garlic cashew sauce to keep it dairy-free. It has all the flavor you love, without the cheese!&nbsp;

Vegan Creamed Spinach

whole cashews ((about 150 grams))

spinach (, stems trimmed)

extra virgin olive oil

yellow onion (, minced)

garlic (, minced)

water

lemon juice

apple cider vinegar

fine sea salt

nutmeg

Place the cashews in a bowl and cover them with boiling water. Soak for 1 hour.

Bring a large pot of water to a boil and add the spinach. Cook until bright green and wilted, about 2 minutes. (If using frozen spinach, it might take a few more minutes to thaw.) Pour the spinach into a colander and apply pressure to the top to remove all of the liquid. Transfer the spinach to a cutting board and coarsely chop it. If there’s still a lot of liquid coming out, place a towel over the top and apply pressure to soak up any remaining water.

Heat the olive oil in the same pot over medium-high heat. Add the onion and garlic and sauté for 5 minutes. Add the spinach and cook for 5 minutes more.

Meanwhile, drain the cashews and add them to a blender with the water, lemon juice, vinegar, salt, and nutmeg. Blend on high for about 1 minute, until very smooth.

Stir the cashew cream into the spinach mixture, then remove from the heat. Serve immediately.

This dish can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Return the mixture to a skillet over medium-low heat and stir until heated through.

Make It Ahead

This Easy Indian Style Creamed Spinach curry is a deliciously easy side dish recipe made with fresh baby spinach, coconut milk, and a few spices ready in 20 minutes.

Indian Style Creamed Spinach

olive oil

cumin (jeera) seeds

onion (finely chopped)

garlic

ginger (grated)

green chilies (finely chopped)

tomato (finely chopped)

turmeric

garam masala

salt (adjust

oz fresh baby spinach ((about 7-8 cups))

full-fat coconut milk (Or heavy cream)

juice of half lime

Bring a large pot of water to a boil. Add the spinach and blanch for 1-2 minutes until wilted.Drain the spinach and put it in a bowl of ice-cold water. This helps the spinach leaves retain their green color.This step makes it easier to work with the spinach since there&#39;s so much volume/bulk before it cooks down.

Then finely chop the blanched spinach. You can also leave it as it is or even run it in a blender to get a smooth texture.

Heat oil in a pan/Kadai, add cumin seeds, let the cumin sizzle.

Then add onions, minced ginger, and garlic, green chili, and fry until onions turn light brown.

Next add diced tomato, turmeric powder, garam masala powder, salt, and cook for 1-2 minutes till the tomatoes are mushy.

Add the blanched spinach and stir in the full-fat coconut milk or heavy cream on a medium flame for 3-4 minutes. The sauce will thicken up as it cooks.

Squeeze some fresh lime juice and serve Indian creamed spinach curry hot with naan, rice, and onion slices.

Pretty good. I used heavy cream. Note: It says "lime" in the ingredients but "lemon" in the instructions -- I used lime.  It's not clear from the instructions if the lemon/lime is meant to be applied to each serving or as part of the cooking process.

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Top 2 vegan creamed spinach recipes from across the web

The most viewed vegan creamed spinach recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Vegan Creamed Spinach

Indian Style Creamed Spinach

The most viewed vegan creamed spinach recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine