Baked Creamed Spinach

This is definitely supposed to be a side, but I enjoyed it as a lunch today. I might try the recipe again with kale since, spoiler alert, I still have a lot of kale in the house...



Direct from Contentedness Cooking | Serves: 6| Time: ~30 min.


Ingredients

1 cup #cashews, soaked in hot water for at least 15 minutes

1 1/4 cups veggie broth (go with homemade to reduce sodium)

1 tbsp tahini

1 tsp EVO

1 lb #spinach

1 red onion

An additional 1/2 cup cashews

1/4 cup nutritional yeast

S&P, to taste

1 clove garlic, minced


Instructions

Preheat oven to 390°F.


Blend soaked cashews, broth and tahini together. Set aside.


Wash the spinach and chop the onion. Add EVO to a pan and fry the onions and the spinach briefly.


While the spinach and onions are cooking, make the topping by simply putting the additional cashews, nutritional yeast, S&P and garlic in the bowl of a blender or food processor. Pulse until crumbled.


Put the spinach-onion mixture in a baking dish, distribute the cheese sauce. Garnish with the topping and bake for around 10 minutes.



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