Dairy Free Creamed Spinach
By: Rachel Lerner, Personal Web Nutrition
With this recipe for Dairy Free Creamed Spinach, learn how to make a delicious side dish that everyone will love. Full of healthy flavor, this dairy and gluten free recipe is ideal when you need to cook gluten-free.
Notes
Instead of fresh spinach, you can substitute frozen chopped spinach defrosted and water squeezed out.
Rachel Lerner is a holistic health coach who specializes in food intolerances and allergies, and is the Founder of Personal Web Nutrition, a company that designs custom nutrition services to accommodate an individual’s needs and lifestyle.
Ingredients
- 8 ounce fresh spinach, cleaned
- 1/3 cup cashews, very finely ground
- 3/4 cup water
- 1/2 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 3 to 4 drops hot pepper sauce, or ¼ teaspoon freshly ground black pepper
Instructions
- Steam spinach over boiling water until it wilts, about 3 minutes. Drain in colander, pressing out and reserving the excess liquid. Place spinach on cutting board and chop coarsely.
- Measure the excess spinach steaming liquid and add water to equal ¾ cup. Place cashews and ¼ cup of the water in a blender and process until smooth.
- Add mustard, onions, salt, hot pepper sauce (or pepper) and remaining ½ cup water. Process until smooth.
- Pour into 3 quart saucepan and bring to boil, stirring constantly, over medium high heat. Cook for 3-4 minutes, until thickened.
- Stir in the spinach and cook another 2 minutes to heat through.