This recipe is from Vegan Casseroles by Julie Hasson.  It makes a delicious side or try it over toasted bread (your favorite) for breakfast or brunch.  Delish! 

 

One of my favorite dishes growing up was creamed spinach.  I haven’t had the dairy version in years, but this is a perfect re-creation, with a combination of baby kale, chard, and spinach, bathed in a creamy cashew sauce.  I adapted the original recipe from Whole Foods Market.  Feel free to substitute chopped kale for the baby greens blend.

 

• 1 cup plain unsweetened soymilk or other nondairy milk

• ¼ cup raw unsalted cashews, (soaked for at least 2 hours and drained in not using a high speed blender)

• 2 tablespoons nutritional yeast flakes

• 1 teaspoon granulated onion

• 1 T white miso paste

• 2 teaspoons olive oil

• 1 large shallot, finely minced

• 2 cloves garlic, pressed or minced

• 6 cups mixed baby greens (such as kale, chard, and spinach) or chopped kale or other dark, leafy greens

 

Combine the soymilk, cashews, nutritional yeast, granulated onion, and miso in a blender and puree until smooth and silky.

 

Heat the oil in a large, non-reactive skillet over medium-high heat.  Add the shallot and garlic and cook until they just turn golden.  Add the cashew cream mixture to the skillet and bring to a simmer.  Stir in the greens, folding them into the sauce until they begin to wilt.  Continue to simmer, stirring often, until the greens are tender, for about 5 minutes.  If the sauce is too thick, you can thin it with a little bit of water.