The best healthy vegan creamed spinach recipe ready in a few minutes but delivers in flavor like a boss. It definitely has to show up on your Thanksgiving and Christmas dinner table.
Preheat your largest skillet over medium low heat. Add about a tablespoon of water or a light drizzle of olive oil and saute 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 (you can totally skip this step but believe or not, nutmeg and spinach have a thing going on, use it).
WFPB & PlantriciousTo make this recipe compliant make sure to use whole wheat pastry flour (not all purpose) and sautee in water or veggie stock instead of oil.
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Notes
The fresh spinach can be replaced with 1/2 lb of frozen spinach, thawed out and squeezed very well.
To keep this recipe WFPB & Plantricious compliant make sure to use whole wheat pastry flour (not all purpose) and sautee in water or veggie stock instead of oil.