Dairy-Free Cream Spinach Recipe | Danielle Walker

coconut milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories and soy milk is often less expensive.

nutritional yeast

🥗Healthier: nooch

💰Cheaper: dried parmesan

Dried parmesan provides a similar umami flavor.

Start with a lot of fresh spinach and cook until bright green and wilted.

Dice up onion and garlic while the spinach cooks.

Use 4 large cloves of garlic, minced.

Drain the cooked spinach in a large colander and push out extra liquid.

Turn the burner to medium heat and add ghee to the skillet.

Add diced onions and minced garlic to the skillet and sauté until fragrant.

Soak raw whole cashews in boiling water for about an hour, then rinse off the soaking water.

In a blender, combine soaked cashews with fresh water, sea salt, apple cider vinegar, lemon juice, and freshly grated nutmeg.

Blend until you achieve a thick and creamy cashew sauce.

Push out excess water from the spinach and chop it into smaller pieces for easier stirring.

Add the cashew sauce to the spinach and stir until combined, allowing it to simmer and thicken without flour or butter.

Taste the dish and adjust seasoning with extra nutmeg or salt if needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens