Cashew Creamed Spinach
- Prep Time: 2 hours
- Cook Time: 5 minutes
- Total Time: 2 hours and 5 minutes
- Yield: 4 servings 1x
- Category: Side
- Method: Cook
- Diet: Vegan
Ingredients
Scale
- 1 tbsp olive oil
- 20 cups of baby spinach (2 large boxes)*
- 1/2 cup raw cashews, soaked for 2 hours
- 1/2 cup vegetable stock
- pinch nutmeg
- 1 small onion, chopped finely
- 3 garlic cloves, minced
- 3/4 tsp sea salt
- pepper, to taste
Instructions
- Pulse cashews and vegetable stock in a food processor or blender until well combined. Add in pinch of nutmeg.
- Add olive oil to a large pan. Add in onions and sauté until translucent.
- Add in garlic and sauté for 1 more minute
- Add in spinach and sauté until wilted. You may need to add the spinach in waves depending on the size of your pot. It should wilt very quickly though.
- Stir in cashew-stock mixture until creaminess level desired is reached (you may not use all of it) and top with salt and pepper.
- Serve warm.
*This seems like a lot but it wilts A LOT. I can easily eat half a batch in one sitting.
Find it online: https://www.thehealthymaven.com/cashew-creamed-spinach/