There’s something about creamed spinach paired with something smoky and some good corn bread. Maybe it’s a texture contrast thing, I don’t know. However, this cashew take on the classic is surprisingly creamy, and a tinge more flavorful if I do say so myself! In fact, I don’t even miss the real thing anymore!

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“Popeye was right about spinach: dark green, leafy vegetables are the healthiest food on the planet. As whole foods go, they offer the most nutrition per calorie.”

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(Cashew) Creamed Spinach

• 2 cups raw cashews

• 1.5 cups filtered water (boiling)

• 1 large yellow onion, diced

• 1 Tbs avocado oil (or cooking oil of preference, or vegan butter works too!)

• 3 cloves garlic

• 6 cups spinach

• 2 tsp sea salt

• 1 cup vegetable stock

• 1.5 tbs. nutritional yeast flakes

• 1.5 tbs. Sweet White Miso

1. Soak the cashews with the filtered water and allow to soak for at least 30 minutes (or overnight in the fridge, with cold water to maintain optimal nutrients).

2. When the cashews are ready, prepare the remainder by bringing a large skillet to medium heat and sautéing the onions in avocado oil for 5-6 minutes, then add the garlic, spinach, and sea salt. Cook for another 3 minutes or until the greens begin to wilt. Remove from heat when finished.

3. Afterwards, add the soaked cashews and its liquid into a high-speed blender. Add the vegetable stock, nutritional yeast, and miso, then blend until silky smooth.

4. Finally, transfer the cashew mixture into the skillet, over the greens, and stir until evenly combined.

5. When ready, transfer the creamed spinach and kale into a serving dish or share as is.

6. Enjoy!

NOTE:

It will thicken as it cools so don’t worry if it’s a little liquid at first! All will make sense haha!