Anti Inflammatory Vegan Creamed Spinach
Total time1 hr 5 min
Prep time15 min
Cook time20 min
4.6(13)
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Learn more →Ingredients
4 servings
For the cashew cream
- ¾ cup raw cashews
- 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
- 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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