Vegan Creamed Spinach
Ingredients
- 1 cup oat milk
- 1/4 cup water
- 1 cup unsalted cashews
- 3 tablespoons lemon juice
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 pinch ground nutmeg
- 2 1/2 pounds fresh spinach
- 1 tablespoon extra-virgin olive oil
- 1/2 cup shallot
- 1 clove garlic
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- In a small bowl, pour the oat milk and water over the cashews, ensuring they are submerged. Soak for at least 1 hour or up to 12 hours (refrigerate if soaking for longer than an hour or so).,Simply Recipes / Katie Morford
- Transfer the soaked cashews and soaking liquid to a blender along with 2 tablespoons lemon juice and the salt, black pepper, and nutmeg (if using). Purée until smooth.
- Wash the spinach and drain in a colander. Don’t spin dry (you want some water clinging to the spinach).,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. Transfer to a bowl. Repeat with remaining spinach.,Simply Recipes / Katie Morford,Simply Recipes / Katie Morford
- When cool enough to handle, take up handfuls of spinach and squeeze out as much of the liquid as possible. Be aggressive here.,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 sauté until tender and translucent, about 5 minutes. Add the garlic and sauté for 30 seconds, making sure it doesn’t brown. 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. Serve warm.,Store leftover creamed spinach in an airtight container in the fridge for up to 3 days.,Love the recipe? Leave us stars below!,Simply Recipes / Katie Morford,Simply Recipes / Katie Morford
Source
Original recipe: View Original