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.

Prep:
65 minutes
|
Cook:
12 minutes
10
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Dairy Free Creamed Spinach
Dairy Free Creamed Spinach

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

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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

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Dietary Therapies
SCD
mSCD
IBD-AID P2
MED
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free
Vegetarian
Vegan
Egg Free
Soy Free
Recipe PDF

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.
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Nutritional Info

Storage

Notes

*For dairy-free, vegetarian, and WFPB, use olive oil. Ghee is IBD-AID Phase III.

This recipe was originally published in  
Against all Grain: Celebrations
Used with permission from 
Danielle Walker - Against all Grain

Comments

Somebody in the kitch - view from the back while preparing healthy foods. Cutting board with various healthy foodsPink Milkshake and fruits on a white table and pink backgroundWoman stirring in a pot with vegetables.on the stove

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