We love bringing you reimagined classics, and this garlicky vegan creamed spinach is not any exception! It’s simple, elegant, and the good facet to your vacation desk and past.
Spinach and garlic simmer till buttery and tender in a creamy, flavorful cashew-miso sauce. The result’s extremely savory, nourishing greens which might be lighter than your common creamed spinach! Plus, simply 20 minutes and 8 substances required. Allow us to present you the way it’s carried out!
This dairy-free dream dish begins off with a creamy, savory sauce made by mixing cashews with miso paste and dietary yeast for cheesiness, salt and pepper for taste, and lemon juice to steadiness it out.
Subsequent, we sauté spinach with garlic and (optionally available) crimson pepper flakes to create a subtly spicy, flavorful base.
After cooking, the spinach shrinks down A LOT and we stir within the cashew-miso sauce.
The combination turns into thick and saucy and the spinach will get melt-in-your-mouth tender. Prime with crispy fried onions (optionally available, however well worth the effort) and put together for spinach-haters to have their minds modified.
We hope you LOVE this vegan creamed spinach! It’s:
Creamy
Garlicky
Savory
Fast & simple
Wealthy but mild
& SO scrumptious!
It pairs properly with practically any most important or alongside different sides. For a consolation meals feast, pair it with our Instant Pot Mashed Potatoes and Vegan Lentil Nut “Meatloaf.” You received’t be dissatisfied.
Extra Scrumptious Greens Recipes
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Servings 4 (~1/2-cup servings)
CREAM SAUCE
- 1/2 cup uncooked cashews*
- 1 cup water
- 1 tsp white miso paste (or sub chickpea miso // discover our information to miso here)
- 1/2 Tbsp nutritional yeast
- 1 Tbsp lemon juice
- 1/4 tsp every sea salt and black pepper
SPINACH
- 2 Tbsp vegan butter (or olive oil)
- 5 cloves garlic, peeled and minced (5 cloves garlic yield ~3 Tbsp)
- 1/4 tsp crimson pepper flakes (optionally available)
- 16-20 oz. recent child spinach (or loosely chopped if utilizing bunches)
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CREAM SAUCE: In a high-speed blender, mix collectively all of the substances for the sauce till utterly easy. Will probably be liquidy, that’s okay — it should thicken when cooked!
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SPINACH: Add the vegan butter (or olive oil), garlic, and crimson pepper flakes (optionally available) to a Dutch oven (or giant pot) and convey to low-medium warmth. Prepare dinner till the butter is melted and the garlic is aromatic — about 1-2 minutes.
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Add the spinach, a number of handfuls at a time, stirring often. Because it begins to wilt it should shrink and make area to maintain including extra.
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As soon as all of the spinach is wilted, add within the cream sauce and convey to a simmer. Proceed cooking, stirring often, till the sauce has thickened and the spinach may be very tender — about 5 minutes. Style and modify as wanted, including extra lemon juice for brightness or salt to style.
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Serve heat, garnished with crispy fried onions or shallots (optionally available). It’s scrumptious served with mashed potatoes and Vegan Lentil Nut “Meatloaf.” If not vegan, it will pair properly with turkey or salmon.
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Leftover spinach will maintain in a sealed container within the fridge for 3-4 days. Reheat on the stovetop over medium warmth, including just a little water as wanted to skinny.
*If nut-free, you may sub 10-oz. (283 g) silken tofu + 2 Tbsp (30 ml) olive oil rather than the cashews and water.
*We didn’t discover soaking the cashews mandatory. If not utilizing a strong blender, you may soak the cashews to assist them break down higher.
*We haven’t examined with frozen spinach, however it ought to work. We’d counsel one 10-ounce bag of frozen spinach, including it after sautéing the garlic. As soon as it loosens up and is heat, you may add within the cream sauce. Tell us if the feedback when you attempt it!
*Vitamin data is a tough estimate calculated with out optionally available substances.
Serving: 1 serving Energy: 174 Carbohydrates: 11.4 g Protein: 7.1 g Fats: 12.6 g Saturated Fats: 5.3 g Polyunsaturated Fats: 1.5 g Monounsaturated Fats: 3.9 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 310 mg Potassium: 783 mg Fiber: 3.5 g Sugar: 1.8 g Vitamin A: 10620 IU Vitamin C: 35 mg Calcium: 127 mg Iron: 4.3 mg
