Healthy Vegan Creamed Spinach
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.
Servings 4 people
- 1 lb fresh baby spinach
- 2 cups cashew milk plain unsweetened
- 2.5 tsp onion powder
- 3/4 tsp garlic powder
- 1 tbsp nutritional yeast
- 2 tbsp whole wheat pastry flour (or all purpose flour)
- 1 pinch nutmeg optional
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 & Plantricious To 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.
- 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.
Calories: 66kcal | Carbohydrates: 10g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Sodium: 171mg | Potassium: 698mg | Fiber: 4g | Sugar: 1g | Vitamin A: 10633IU | Vitamin C: 32mg | Calcium: 118mg | Iron: 3mg