This Easy Healthy Cashew Creamed Spinach Recipe is a creamy, dairy-free dream made with raw cashews, fresh spinach, and nutrient-rich ingredients. Get that rich, creamy sauce without the heavy cream—perfect for holiday meals or your next favorite side dish!
Why You’ll Love This Vegan Creamed Spinach Recipe
This isn’t just another spinach recipe. It’s the creamy spinach you’ve been dreaming of—vegan, wholesome, and deeply satisfying. Whether you’re prepping for holiday meals, searching for the perfect side to your main dish, or just want something easy and cozy, this dish checks all the boxes.
- Made with fresh spinach or baby spinach
- Creamy and rich without dairy products or heavy cream
- Quick to make with a short cooking process and pantry-friendly ingredients
- Ideal for special occasions, weekday meals, or storing in an airtight container for the next day
And thanks to the cashew cream sauce, you’ll still get that indulgent, creamy texture without any guilt.
Ingredients
Here's what you’ll need to bring this vegan creamed spinach to life:
Fresh Spinach or Baby Spinach
Choose vibrant green, tender leaves. Avoid soggy or limp spinach. You can use chopped spinach or frozen spinach (just squeeze out the excess water after thawing).
Raw Cashews
Soaked for creaminess and blended into a luscious base. The heart of our cashew cream sauce, delivering protein and a smooth, creamy consistency.
Aromatics: Chopped Onion & Garlic
Use chopped onion (yellow or white) and fresh garlic to create a base full of depth and umami flavor.
Seasonings
- Nutritional yeast for a cheesy, nutty finish and a Vitamin B12 boost
- Sea salt and black pepper to taste
- Optional: Red pepper flakes for a little heat
- A splash of lemon juice to brighten the whole dish
Olive Oil
Used to sauté the aromatics—choose a good quality extra virgin olive oil for richness.
Plant-Based Milk
Unsweetened oat milk, almond milk, or cashew milk helps blend the cashews and gives body to the sauce. You can also use a little vegetable broth or cup water to thin the sauce to your liking.
Step-by-Step Instructions
1. Sauté the Aromatics
In a large skillet or large pan, heat olive oil over medium heat. Add the chopped onion and cook until soft and golden. Toss in the garlic and sauté for another minute until fragrant.
2. Add the Spinach
Add fresh spinach or baby spinach in batches. Stir frequently to wilt evenly and cook off any excess water. This stage brings out that delicious spinach taste without overcooking it.
3. Make the Cashew Cream Sauce
In a high-speed blender (or immersion blender for convenience), combine raw cashews, plant milk, nutritional yeast, lemon juice, and seasoning. Blend until ultra-smooth for that ideal creamy sauce. Add as much liquid as needed for blending.
4. Combine Everything
Pour the cashew cream sauce over the spinach mixture and stir gently. Simmer on medium-low heat until it thickens and clings to the spinach, forming a beautiful, velvety finish.
Variations & Substitutions
- Frozen Spinach: Thaw and drain well to avoid a watery dish.
- Sunflower Seeds: Use instead of cashews for nut-free option.
- Miso Paste: A spoonful can add deep umami flavor to the sauce.
- Coconut Cream: For an ultra-rich twist—note this alters the flavor.
- Vegan Parmesan Cheese: Stir in for extra savory depth.
Top Tip for Best Results
For the best results, soak raw cashews in hot water for 15–30 minutes before blending. This ensures a smooth, creamy consistency without graininess.
Helpful Hint
Don’t overcook the spinach. Once it’s wilted and vibrant, remove from heat. Overcooking dulls the color and flavor.
Frequently Asked Questions (FAQs)
Q1: Can I use frozen spinach instead of fresh spinach?
Absolutely! Just make sure to squeeze out all the excess water before adding to the pan.
Q2: Do I need a high-speed blender?
While a high-speed blender gives the smoothest results, soaking cashews well allows even standard blenders to create a rich creamy sauce.
Q3: How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days. Reheat gently to maintain that silky creamy texture.
Q4: Can I freeze vegan creamed spinach?
Yes, though the texture may change slightly. Freeze in portions for easy reheating on special occasions or busy nights.
Q5: What can I serve this with?
This makes a perfect side for pasta, grains, roasted vegetables, or holiday mains. It’s also delicious stuffed in baked potatoes!
Q6: Can I make it ahead of time?
Definitely. The flavors deepen by the next day, making it a fantastic make-ahead option for your holiday table or Sunday meal prep.
Whether you're a seasoned food blogger, a fan of Danielle Walker recipes, or someone seeking a dairy-free alternative to traditional recipes, this vegan version of creamed spinach hits all the right notes.
It’s rich, comforting, and flexible enough for any meal—from a weekday dinner to your holiday dinner spread.
Don’t forget to save this recipe card and share it with a friend—it might just become their new favorite side dish too.
Easy Healthy Cashew Creamed Spinach Recipe (Vegan + Delicious!)
Ingredients
- 1 tablespoon Olive oil For sautéing the aromatics
- 1 small Yellow onion chopped Adds sweetness and depth
- 3 cloves Garlic minced Boosts aroma and flavor
- 6 cups Fresh spinach or baby spinach Can also use frozen, well-drained
- 1 cup Raw cashews soaked in hot water for 20 minutes Base of the creamy sauce
- ¾ cup Unsweetened oat milk or almond/cashew milk For blending cashew cream
- 3 tablespoons Nutritional yeast Adds cheesy umami flavor
- 1 tablespoon Lemon juice Brightens the dish
- ¼ teaspoon Sea salt or to taste Enhances all the flavors
- ¼ teaspoon Black pepper or to taste Adds subtle heat
- Optional pinch Red pepper flakes For a gentle kick of spice
- Optional splash Vegetable broth or cup water To thin sauce if needed
Instructions
- Sauté the Aromatics
- In a large skillet or large pan, heat olive oil over medium heat. Add the chopped onion and cook until soft and golden. Toss in the garlic and sauté for another minute until fragrant.
- Add the Spinach
- Add fresh spinach or baby spinach in batches. Stir frequently to wilt evenly and cook off any excess water. This stage brings out that delicious spinach taste without overcooking it.
- Make the Cashew Cream Sauce
- In a high-speed blender (or immersion blender for convenience), combine raw cashews, plant milk, nutritional yeast, lemon juice, and seasoning. Blend until ultra-smooth for that ideal creamy sauce. Add as much liquid as needed for blending.
- Combine Everything
- Pour the cashew cream sauce over the spinach mixture and stir gently. Simmer on medium-low heat until it thickens and clings to the spinach, forming a beautiful, velvety finish.
