Dairy Free Creamed Spinach
This version of creamed spinach uses a garlic cashew cream sauce, and your guests will never know it’s free of dairy.
.svg){kind=icon}
Ingredients
1 cup whole raw cashews
3 pounds spinach, stems trimmed
2 TBSP ghee, extra-virgin olive oil, or grass-fed unsalted butter*
½ yellow onion, minced
4 cloves garlic, minced
1 cup water
1 tsp freshly squeezed lemon juice
1 tsp apple cider vinegar
1½ teaspoons fine sea salt
¼ tsp ground nutmeg
150 grams whole raw cashews
1362 grams spinach, stems trimmed
2 TBSP (15 ml) ghee, extra-virgin olive oil, or grass-fed unsalted butter*
½ yellow onion, minced
4 cloves garlic, minced
236 ml water
1 tsp (5 ml) freshly squeezed lemon juice
1 tsp (5 ml) apple cider vinegar
1½ (7.5. ml) teaspoons fine sea salt
¼ tsp (1.25 ml) ground nutmeg
.svg)
Instructions
- 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.
- 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 ghee 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.
Nutritional Info
Storage
Notes
*For dairy-free, vegetarian, and WFPB, use olive oil. Ghee is IBD-AID Phase III.
Support our Mission
Your donation will help us to enhance the well-being and health outcomes of patients with IBD.
Donate
Comments