Tuesday, June 14, 2011

Vegan Creamed Spinach

This recipe is a tweeked out recipe from Whole Foods that I made yesterday in the Greenwich store.
I was asked to come to the Greenwich store for a week to share my Health Starts Here creations.  The staff there was very eager to learn some tricks of the healthy eating revolution and it is great to work with them.
I ended up doing many recipes from this blog!

1/2 cup low-sodium vegetable broth
1 white onion, finely chopped
1 cup unsweetened almond milk 
1/4 cup raw cashews
2 tablespoons nutritional yeast
1 teaspoon onion powder
Pinch of freshly grated nutmeg
Pinch of red pepper flakes
4 cups chopped spinach or other dark, leafy green

Heat broth in a large skillet over medium heat. Add white onion and cook until softened, 5 to 7 minutes. Transfer to a blender or food processor, add soy milk, cashews, nutritional yeast, onion powder, nutmeg and pepper flakes and purée until smooth.

Transfer blended mixture back to skillet and bring to a simmer over medium heat. Stir in spinach and continue simmering, tossing often until spinach is just tender, about 4 minutes


  1. I made this for lunch today! Added 3/4 cups of white beans to give the sauce a little extra body and a splash of lemon juice. Delicious! Thanks for the inspiration