Vegan Creamed Spinach Without Cream

This steakhouse favourite is easily made vegan with the addition of cashews and some umami boosters. The results will convert even the most ardent of dairy-lovers!

5 from 3 votes

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Servings 4

Prep Time 5

Total Time 45

Ingredients

100 g (⅔ cup) raw, unsalted cashews soaked in boiling water for at least 1 hour or in cool water overnight
1-2 shallots finely diced
2 cloves garlic grated or very finely minced
1 kg (2 lb) full-leaf spinach trimmed, washed and drained (see note 1)
1 ½ tsp plain (all-purpose) flour
250 ml (1 cup) unsweetened cashew milk (see note 2)
1 tsp white miso paste
¼ tsp nutmeg freshly-grated (see note 3)
1 tbsp nutritional yeast flakes

Instructions

Drain the cashews and add them to the jar of a blender along with 120ml (½ cup) cold water. Blend on high for 1-2 minutes until very smooth. Transfer the cashew cream to a small bowl and set aside (see note 4).
Heat 2 tablespoons of olive oil in a large saucepan over medium-low heat until shimmering. Add the shallots and garlic along with a generous pinch of salt. Cook, stirring frequently, until the shallots begin to soften - about 2 minutes.
Add the spinach - working in batches if your pot is not large enough - and cook, stirring constantly, until the spinach is wilted and has significantly reduced in size, only a few minutes.
Once the spinach has wilted, sprinkle the flour over the spinach and stir to incorporate. Then, stirring constantly, add 4 tablespoons (¼ cup) of the cashew cream along with the cashew milk. Add the miso paste and stir to incorporate.
Bring the mixture to a gentle simmer, cover, and cook until thickened and creamy - about 30 minutes. Then, grate in the nutmeg and stir in the nutritional yeast flakes. Taste to adjust for seasoning, adding salt and pepper where needed. Serve immediately.

Video

Notes

Full-leaf spinach is a bit heartier than baby spinach and stands up to the longer cooking time a bit better. However, if you can only find baby spinach at your supermarket, that will work just fine in this recipe. Obviously, baby spinach does not need to be trimmed.
If you don't have or can't find cashew milk, any other non-dairy nut milk willd do (such as almond milk).
Use whole nutmeg grated on a Microplane grater. Pre-ground nutmeg quickly loses any flavour and will not add anything to your finished dish.
You won't use the entirety of the cashew cream in this recipe, however, stored in an airtight container it will last in the refrigerator for a week or two. Use it in place of cream in a range of different recipes.

Nutrition

Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.

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