A Vegan Creamed Spinach that my 4-year old gobbled down and my husband had thirds of? Unbelievable, but oh so true!
Tuesday is the day we pick up our Grant Family Farms CSA (Community Supported Agriculture) produce box at the drop point here in town. In addition to the beautiful assortment of fresh herbs and lettuce, it was loaded with spinach, spinach and more spinach. I literally could not close the door to the fridge because of all the greens stuffed in it. To remedy the space issue I spent the afternoon washing, steaming and freezing spinach. When dinnertime rolled around, creamed spinach popped into my head. It would be the perfect side for the steaks we were going to grill. Here is what I threw together. It surpassed my expectations! My 4-year old gobbled it down and my husband and I had thirds!
Vegan Creamed Spinach
Add to high-powered blender and blend on high 1-2 minutes or until creamy:
1/2 cup raw CASHEWS (soaked 4-6 hours)
1/2 medium ONION
3 tablespoons Grapeseed Oil VEGENAISE® mayonnaise (contains soy protein)
1/4 cup filtered WATER
1 teaspoon NUTRITIONAL YEAST
1/4-1/2 teaspoon SALT
1/8 teaspoon BLACK PEPPER
In a medium saucepan over medium-high heat, melt:
2 tablespoons non-hydrogenated BUTTERY SPREAD such as Earth Balance (or olive oil)
When sizzling, whisk in:
1 tablespoon BROWN RICE FLOUR
Stir constantly for one minute. Whisk in the “cream” mixture and continue to whisk for one minute before stirring in:
2-3 cups steamed, chopped SPINACH (see NOTES)
Heat through and serve.
Washing Spinach: Fill both sides of a double sink with cold water. Plunge spinach into one side of sink. Agitate well then allow to sit for a minute or two while any sediment settles. Without disturbing the water, gently transer spinach to the other half of sink and agitate well. Transfer spinach in batches to a salad spinner and spin.
Steaming Spinach: Trim large stems off of washed spinach. Add to a large pot along with 1/4 cup filtered water. Cover and steam 3 minutes or until spinach is soft but not mushy. Plunge steamed spinach into ice-cold water (this step helps preserve the vibrant green). Spin in salad spinner and/or squeeze out water with hands. Transfer to cutting board and chop.