Vegan Creamed Spinach
Creamed spinach is one of those steakhouse classics that can feel completely off-limits when you're cooking without dairy — but this version proves that's simply not the case. The secret is a silky cashew cream made by soaking raw cashews and blending them with water until perfectly smooth, which gives the sauce a richness that rivals any heavy cream original. A full pound of fresh baby spinach wilts down into that luscious base, seasoned with garlic, nutmeg, nutritional yeast, and a bright finish of lemon juice that keeps everything from feeling heavy. The nutritional yeast adds a subtle savory depth that makes the dish feel complete and satisfying without any cheese in sight. It comes together in one skillet and serves four, making it an easy side for a weeknight dinner or an impressive addition to a holiday spread. If you've ever doubted that plant-based comfort food could genuinely deliver, this is the dish that will change your mind.
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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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