Low Sodium Vegan Creamed Spinach

Total time1 hr 5 min

Prep time15 min

Cook time20 min

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Ingredients

4 servings

For the cashew cream

¾ cup raw cashews
Freshness Guaranteed Whole Cashews Unsalted SOUTHERN GROVE Deluxe Whole CASHEWS Unsalted Alesto Selection Cashews President's Choice Unsalted Dry-Roasted Cashews Planters Unsalted Cashews
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¾ cup water

For the spinach

2 tbsp olive oil
1 small yellow onion, finely diced
4 cloves garlic, minced
1 lb fresh baby spinach
2 tbsp nutritional yeast
½ tsp onion powder
¼ tsp ground nutmeg
½ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper, plus more to taste
1 tsp lemon juice

Instructions

1
Place the cashews in a bowl and cover with boiling water. Soak for 30 minutes, then drain and rinse.
2
Transfer the drained cashews to a blender with ¾ cup fresh water. Blend on high until completely smooth and no grit remains, about 1–2 minutes. Set aside.

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