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TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Vegan Creamed Spinach
 Categories: Spinach
      Yield: 4 Servings
 
      2 tb Vegan butter (28 g)
      1 sm Onion (100 g);
           - finely chopped
      1 cl Garlic
      1 lb Frozen chopped spinach
    2/3 c  Raw cashews (45 g);
           - soaked in hot water for
           - 20 minutes, then drained
  1 1/4 c  Unsweetened plant-based
           - milk (180 ml)
      1 c  Vegan parmesan cheese
           - (100 g)
    1/4 ts Ground nutmeg (0.5 g)
    1/2 ts Sea salt (3 g); or to taste
    1/4 ts Black pepper (1 g);
           - freshly ground
 
  Preparation time: 10 minutes
  Cooking time: 15 minutes
  
  This rich Vegan Creamed Spinach recipe is made with cashew cream for a
  luxurious, velvety sauce. A delicious and easy plant-based side dish!
  
  To Use Fresh Spinach:
  
  Rinse 2 lb (900 g) of spinach thoroughly in cold water, swishing to
  remove dirt. Drain well and repeat if needed.
  
  Remove any thick stems or damaged leaves. Baby spinach can be left as
  is.
  
  Bring a large pot of salted water to a boil. Add spinach and cook for
  30 to 45 seconds, just until wilted and bright green.
  
  Immediately transfer to a bowl of ice water or just very cold water
  to stop cooking and preserve color.
  
  Drain the spinach and squeeze out as much water as possible using your
  hands or a clean towel.
  
  Roughly chop the spinach into small pieces--you'll have about 1 lb
  (450 g) cooked spinach ready to use.
  
  Prepare Cashew Cream:
  
  In a blender, combine soaked cashews and plant-based milk. Blend until
  completely smooth and creamy. Set aside.
  
  In a large skillet, melt vegan butter over medium heat. Add the
  chopped onion and saute for 3 to 4 minutes until softened. Add the
  minced garlic and cook for another 1 minute until fragrant.
  
  Stir in the thawed (and well-drained) frozen spinach, or pre-cooked
  fresh spinach. Cook for 2 to 3 minutes, stirring to combine with the
  onions.
  
  Pour in the cashew cream. Stir well and let simmer for 2 to 3 minutes
  until thickened.
  
  Add nutmeg, salt, and black pepper. Stir in vegan parmesan cheese
  until melted and smooth.
  
  Taste and adjust seasonings if needed. Serve hot as a side dish with
  roasted vegetables, mashed potatoes, or a main course.
  
  Recipe by Jessica Hylton
  
  Recipe FROM: 
 
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