Vegan Creamed Spinach Recipe

Vegan Creamed Spinach Recipe

Vegan Creamed Spinach Recipe

This rich, vegan creamed spinach has an elegant Steakhouse-style presentation--sans butter, cream and cheese. Plant-based recipes can be as simple and delicious as their artery-clogging counterparts. Easy prep, and done within 10 minutes. Make this with other leafy greens as well, such as swiss chard, mustard, collard or beet greens and kale.
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Sides and Snacks
Servings 6 servings

Ingredients
  

  • 14 ounce white beans cannellini, navy, garbanzo or or other
  • 1/4 cup cashews substitute walnut or almonds
  • 1/2 Sweet Onion loosely chopped, substitute 2 tsp. onion powder
  • 2 cloves of garlic substitute 2 tsp. garlic powder
  • 2 Tbsp. nutritional yeast flakes
  • 2 tsp. apple cider vinegar substitute lemon juice
  • 1 tsp. sea salt
  • pepper to taste
  • dash of nutmeg or red pepper flakes optional
  • 10-15 ounces fresh spinach frozen ok

Instructions
 

  • Blend all ingredients except spinach until creamy and smooth.
  • Transfer cream to a skillet. Turn on low heat. Add spinach by the handfuls, stirring constantly, adding more spinach as each batch wilts. If sticking occurs, either reduce the heat or splash with water. Remove from heat as last batch cooks. If using a cast iron skillet, remove from heat before it's finished as it will continue to cook.
  • Alternately, sauté spinach on low heat in a little water before adding the cream. As the volume decreases, add the cream sauce. Remove from heat.

Notes

Sticky Blender Solution: Did you know that your blender will wash itself? Yep. Just fill it 2/3 water and a drop of dish soap. Blend until clean.
The volume of this dish depends on how you cook the spinach. If you use the second method, or substitute frozen spinach, the spinach is evenly cooked. If significantly reduced, you may need to hold back some of the sauce (or add more spinach). This is why I prefer the first method, as some of the spinach leaves remain large and fresh looking. Cooking in cast iron skillets is a bit "touchy."  but it can work. A stainless steel skillet would be easier. Either way, keep the heat low and stir constantly.

Vegan Creamed Spinach Recipe

This rich, vegan creamed spinach has an elegant Steakhouse-style presentation--sans butter, cream and cheese. Plant-based recipes can be as simple and delicious as their artery-clogging counterparts. Easy prep, and done within 10 minutes. Make this with other leafy greens as well, such as swiss chard, mustard, collard or beet greens and kale.
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Sides and Snacks
Servings 6 servings

Ingredients
  

  • 14 ounce white beans cannellini, navy, garbanzo or or other
  • 1/4 cup cashews substitute walnut or almonds
  • 1/2 Sweet Onion loosely chopped, substitute 2 tsp. onion powder
  • 2 cloves of garlic substitute 2 tsp. garlic powder
  • 2 Tbsp. nutritional yeast flakes
  • 2 tsp. apple cider vinegar substitute lemon juice
  • 1 tsp. sea salt
  • pepper to taste
  • dash of nutmeg or red pepper flakes optional
  • 10-15 ounces fresh spinach frozen ok

Instructions
 

  • Blend all ingredients except spinach until creamy and smooth.
  • Transfer cream to a skillet. Turn on low heat. Add spinach by the handfuls, stirring constantly, adding more spinach as each batch wilts. If sticking occurs, either reduce the heat or splash with water. Remove from heat as last batch cooks. If using a cast iron skillet, remove from heat before it's finished as it will continue to cook.
  • Alternately, sauté spinach on low heat in a little water before adding the cream. As the volume decreases, add the cream sauce. Remove from heat.

Notes

Sticky Blender Solution: Did you know that your blender will wash itself? Yep. Just fill it 2/3 water and a drop of dish soap. Blend until clean.
The volume of this dish depends on how you cook the spinach. If you use the second method, or substitute frozen spinach, the spinach is evenly cooked. If significantly reduced, you may need to hold back some of the sauce (or add more spinach). This is why I prefer the first method, as some of the spinach leaves remain large and fresh looking. Cooking in cast iron skillets is a bit "touchy."  but it can work. A stainless steel skillet would be easier. Either way, keep the heat low and stir constantly.
Healthy Horseradish Sauce

Healthy Horseradish Sauce

horseradish sauce

Healthy Horseradish Sauce

Healthy horseradish sauce is awesome-sauce. Use it on sandwiches or as a dip for roasted veggies. No oil, no nuts, high fiber with great flavor and texture.
Prep Time 5 mins
Total Time 5 mins
Course Sauce

Ingredients
  

  • 1 can white beans cannellini, navy, garbanzo OR 1 cup cashews or walnuts
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp Dijon mustard
  • 1/2 tsp sea salt
  • 1 tbsp Horseradish or more if you prefer spicy
  • 1/2 cup Plant Milk unsweetened

Instructions
 

  • Drain and rinse the beans. Combine all ingredients in a high speed blender. Puree until creamy.

Notes

Should you make vegan cream sauce with beans or nuts? Nuts will make this sauce much richer. But they are also expensive and higher in calories. If all you want is the flavor, go with the beans. Or split the difference and use both.
Try this sauce next time you make crispy air-fried vegetables with no oil.
horseradish sauce

Healthy Horseradish Sauce

Healthy horseradish sauce is awesome-sauce. Use it on sandwiches or as a dip for roasted veggies. No oil, no nuts, high fiber with great flavor and texture.
Prep Time 5 mins
Total Time 5 mins
Course Sauce

Ingredients
  

  • 1 can white beans cannellini, navy, garbanzo OR 1 cup cashews or walnuts
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp Dijon mustard
  • 1/2 tsp sea salt
  • 1 tbsp Horseradish or more if you prefer spicy
  • 1/2 cup Plant Milk unsweetened

Instructions
 

  • Drain and rinse the beans. Combine all ingredients in a high speed blender. Puree until creamy.

Notes

Should you make vegan cream sauce with beans or nuts? Nuts will make this sauce much richer. But they are also expensive and higher in calories. If all you want is the flavor, go with the beans. Or split the difference and use both.
Try this sauce next time you make crispy air-fried vegetables with no oil.

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