Easy Healthy Cashew Creamed Spinach Recipe (Vegan + Delicious!)
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!
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.