Dairy-Free Creamed Spinach

This easily made creamed spinach recipe is a perfect side dish for your Thanksgiving or Christmas holiday table. It´s dairy-free, yet rich and creamy thanks to the fresh cashew milk made with the NutraMilk. Not only do cashews add flavor and a rich creamy texture, but also loads of healthy nutrients such as zinc, copper, magnesium and antioxidants such as ¨Zeaxanthin¨ which promotes eye health; as well fiber and the important macronutrients: plant-protein and heart- healthy fats. We love to make heathy and delicious recipes!

INGREDIENTS

For creamed spinach

• 1 lb fresh baby spinach
• 2 cups cashew milk made with the NutraMilk
• 5 tsp onion powder
• 3/4 tsp garlic powder
• 1 tbsp. nutritional yeast
• 2 tbsp. gluten free all purpose flour*
• 1 pinch nutmeg optional

For cashew milk

• 1 cup (150g) cashews
• 1/8 teaspoon Pink Himalayan salt (optional)

INSTRUCTIONS

For cashew Milk

• Start by making fresh cashew milk with the NutraMilk:
  • Place cashews in the NutraMilk container.
  • Press Butter cycle, set for 3 minutes.
  • Press Start.
  • Open the container lid, add water and replace lid.
  • Press Mix (do not change the default Mix time).
  • Press Start.
  • Press Dispense.
  • Press Start and open spigot to fill your storage container, set aside 2 cups for this recipe.

• Preheat your largest skillet over medium low heat. Add about a tablespoon of water or a light drizzle of olive oil and sauté the spinach with a pinch of sea salt until wilted. Toss often and as soon as the spinach releases its water transfer to a colander to drain well.
• Meanwhile in a medium sauce pan whisk together the cashew milk, flour, nutritional yeast, onion and garlic powders until combined. Season with the sea salt and bring to a simmer whisking continuously until thick and creamy, approximately 5 minutes or so.
• Remove the cream sauce from heat and gently fold in the sautéed spinach. Taste and adjust seasonings with more sea salt. Add a little pinch of freshly grated nutmeg to taste. Enjoy!

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Veggie Society.