
This dish has been a staple for me in the winter months. It is a true comfort food and pairs well with any meat, chicken or fish dish! It is a great side dish to make for a dinner party since it can be made ahead of time and easily reheated quickly.Â
I’ve served this to many people and they can’t believe there isn’t any cream in it. In fact, they claimed it is the BEST creamed spinach they’ve had!!Â
The secret ingredient? A cashew cream sauce with caramelized onion, garlic, lemon and nutmeg!Â
This sauce is very versatile, I’ve used it as a pasta carbonara sauce and it works perfectly paired with some peas and pancetta. It was adapted from the Against All Grain Cookbook and I just love it and have used it for years!Â
Ingredients:
3lb of spinach
3 tbsp extra virgin olive oil
1 cups raw cashews, unsaltedÂ
1/2 yellow onion, slicedÂ
4 cloves of garlic plus 3 moreÂ
1 cup unsweetened nut milkÂ
Juice from 1 lemon
1tsp apple cider vinegarÂ
1 1/2 tsp fine sea salt
1/4 tsp nutmegÂ
Directions:
Place cashews in a glass bowl and cover with boiling water for 30 minutes.Â
While cashews are soaking, heat 1 tbsp olive oil in a pan on medium heat. Sauté onion and 4 cloves of garlic until onion is caramelized.Â
Drain cashews and place them in a blender with the sautéed onion and garlic, nut milk, lemon, vinegar, 1/2 tsp salt and nutmeg. Blend on high until sauce is fully smooth with no chunks. Add additional nut milk if needed to help blend it thinner. Place sauce aside. It can also be made a few days ahead and kept in the fridge.Â
Sauté spinach by heating 2 tbsp olive in a large stove top pan. Sauté 3 cloves of finely chopped garlic in the pan. Add spinach and remaining salt in batches until it is fully wilted. Use tongs to turn frequently to avoid garlic from burning.Â
Use a fine mesh sieve or a paper towel lined colander to drain the water out of the cooked spinach. Chop it into smaller pieces and return it to the pan. Add the cashew cream sauce to the spinach and mix thoroughly. Enjoy!Â
Makes 10-12 side servings.
Comments