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Garlicky Vegan Creamed Spinach Recipe

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4.2 from 81 reviews

This Garlicky Vegan Creamed Spinach is a rich and creamy plant-based side dish made with a cashew-based sauce, fresh baby spinach, and a flavorful blend of garlic, miso, and nutritional yeast. It’s simple to prepare in under 20 minutes and perfect for pairing with mashed potatoes, vegan lentil nut meatloaf, or even turkey or salmon for non-vegans. Topped with crispy fried onions or shallots for added texture and flavor, this recipe is a delicious and nutritious alternative to traditional creamed spinach.

Ingredients

Cream Sauce

  • 1/2 cup raw cashews
  • 1 cup water
  • 1 tsp white miso paste
  • 1/2 Tbsp nutritional yeast
  • 1 Tbsp lemon juice
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper

Spinach and Seasoning

  • 2 Tbsp vegan butter (or olive oil)
  • 5 cloves garlic, peeled and minced (about 3 Tbsp)
  • 1/4 tsp red pepper flakes (optional)
  • 16-20 oz. fresh baby spinach (or loosely chopped if using bunches)

Garnish

  • Crispy fried onions or shallots (optional)

Instructions

  1. Make the Cream Sauce: In a high-speed blender, combine the raw cashews, water, white miso paste, nutritional yeast, lemon juice, sea salt, and black pepper. Blend until the mixture is completely smooth and liquidy. Don’t worry about the thin texture as it will thicken when cooked.
  2. Sauté Garlic and Butter: Heat the vegan butter or olive oil over low to medium heat in a Dutch oven or large pot. Add the minced garlic and red pepper flakes if using. Cook until the butter melts and the garlic becomes fragrant, about 1-2 minutes.
  3. Add the Spinach: Gradually add the fresh baby spinach in batches, stirring occasionally. Allow each batch to wilt down before adding more. This will help fit all the spinach into the pot.
  4. Simmer with Cream Sauce: Once all spinach is wilted, pour in the prepared cream sauce. Bring the mixture to a simmer, stirring occasionally. Cook until the sauce thickens and the spinach is very tender, around 5 minutes. Taste and adjust seasoning by adding more lemon juice or salt as needed.
  5. Serve and Garnish: Serve the creamed spinach warm, topped with crispy fried onions or shallots if desired. This dish pairs beautifully with mashed potatoes, vegan lentil nut meatloaf, or for non-vegans, complements turkey or salmon dishes.
  6. Storage and Reheating: Store any leftovers in an airtight container in the refrigerator for 3-4 days. When reheating, warm on the stovetop over medium heat, adding a splash of water as needed to loosen the sauce.

Notes

  • If you don’t have a high-speed blender, soak the cashews in hot water for at least 2 hours or overnight for a smoother blend.
  • Red pepper flakes add a subtle heat but can be omitted for a milder flavor.
  • Use fresh baby spinach for the best texture and flavor, but loosely chopped bunch spinach works as a substitute.
  • The creamy sauce can also be used as a base for other greens like kale or Swiss chard.
  • For added richness, try using vegan butter instead of olive oil.
  • Adding crispy fried onions or shallots on top not only enhances flavor but adds a pleasant crunch.
  • This recipe is naturally gluten-free, vegan, and dairy-free.

Find it online: https://justsosavory.com/garlicky-vegan-creamed-spinach-recipe/