Creamed Spinach



  • 1 T oil
  • 2 large boxes of baby spinach
  • 1/2 cup raw cashews, soaked for 2 hours
  • 1/4 cup water
  • pinch nutmeg (optional)
  • 1 small onion, chopped finely
  • 2 garlic cloves, minced
  • 3/4 tsp sea salt
  • pepper, to taste


  1. Pulse cashews and water in a food processor or blender until smooth. Add nutmeg.
  2. Add oil to a large pan.  Sauté onions until translucent.
  3. Add in garlic and sauté for 1 more minute
  4. Add in spinach in batches and sauté until wilted.
  5. Stir in cashew cream until creaminess level desired (you may not use all of it) and top with salt and pepper.
  6. Serve warm.

Note: I like to use a little less water with my cashew cream so it is nice and thick. That way if I have any leftover I can use it as a topping for a dessert.

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