Plant Based Creamed Spinach

Plant Based Creamed Spinach

By October 14, 2014


  • Prep Time : 15 minutes
  • Cook Time : 15 minutes
  • Yield : 2 servings



Heat ¼ cup of the Vegetable Broth in a pan and add onions and sauté until soft and translucent, then add the garlic and sauté for about ½ minute more. Set aside. To complete the sauce, add the cashews (drained), remaining vegetable stock, white wine, nutritional yeast and other spices into a blender and blend at high speed until the consistency is creamy and smooth. If you desire a thinner consistency add more of the vegetable stock. Set aside. In a large sauté pan, add the 1/8 cup of Vegetable Stock and the all of the spinach leaves and sauté until the greens become soft. After the liquid has disappeared then add the White Béchamel Sauce, Sea Salt and Pepper to taste and mix gently. Remove from heat and serve immediately or add the creamed spinach over brown rice to serve as a meal.
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