3
Jan

Celebrations Sneak Peak: Creamed Spinach

creamed-spinach

 

This recipe is from page 279 in my new cookbook Celebrations, but I’m sharing it for free with you here today! Ps – if you like this one, you MUST try the dairy-free Spinach Artichoke Dip from the New Years chapter of the book when you get your copy!

Creamed spinach used to be one of my and my dad’s favorite holiday side dishes, but it was so full of dairy cream and cheese that I was always left feeling heavy. I remember eating dinner at a certain chicken restaurant where we would get a rotisserie chicken plate that always included this side dish, corn bread, mac-n-cheese, and mashed potatoes and gravy.

Ten Speed - Celebrations, Danielle Walker

This version uses a garlic cashew cream sauce, and your guests will never know it’s free of dairy. It’s been years since I could eat creamed spinach again, but now we’re able to enjoy it at holidays or even just as a great side dish with dinner during the week.

 

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Celebrations Sneak Peak: Creamed Spinach



AUTHOR:

SERVES: 10

Ingredients:

  • 1 cup (about 150g) whole raw cashews
  • 3 pounds spinach, stems trimmed
  • 2 tablespoons ghee, extra-virgin olive oil or grass-fed unsalted butter
  • 1⁄2 yellow onion, minced
  • 4 cloves garlic, minced
  • 1 cup water
  • 1 teaspoon freshly squeezed lemon juice
  • 1 teaspoon apple cider vinegar
  • 1 1⁄2 teaspoons fine sea salt
  • 1⁄4 teaspoon ground nutmeg

Instructions:

  1. Place the cashews in a bowl and cover them with boiling water. Soak for 1 hour.
  2. Bring a large pot of water to a boil and add the spinach. Cook until bright green and wilted, about 2 minutes. Pour the spinach into a colander and apply pressure to the top to remove all of the liquid. Transfer the spinach to a cutting board and coarsely chop it. If there’s still a lot of liquid coming out, place a towel over the top and apply pressure to soak up any remaining water.
  3. Heat the ghee in the same pot over medium-high heat. Add the onion and garlic and sauté for 5 minutes. Add the spinach and cook for 5 minutes more.
  4. Meanwhile, drain the cashews and add them to a blender with the water, lemon juice, vinegar, salt, and nutmeg. Blend on high for about 1 minute, until very smooth.
  5. Stir the cashew cream into the spinach mixture, then remove from the heat. Serve immediately.

*make it ahead – This dish can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Return the mixture to a skillet over medium-low heat and stir until heated through.



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