| Prep: 15 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 310 | 23g | 4g | 20g |
| sugars | fibre | protein | salt |
| 5g | 6g | 10g | 0.35g |
Why I Love Spanish Creamy Vegan Spinach
Had Cornelius Gallagher – the acclaimed chef with a flair for creative vegan dishes never blessed us with his tastefully curated mix of perfectly seasoned veggies, I might never have stumbled upon the ingredients for this Creamy Vegan Spinach recipe that now resides at the top of my list of comforting, plant-based favorites.
Just the name Creamy Vegan Spinach makes me salivate a bit. It’s a wonderfully creative spin on traditional Spanish spinach dishes, like the classic “espinacas con garbanzos”. However, it’s the creaminess and savory depth that sets it apart, making it a go-to choice for a comfort dish on a chilly Bostonian evening.
How it All Started
The first time I tasted something similar was during a summer trip to Valencia with Laura. I had the pleasure of eating a sumptuous traditional dish that was bursting with the beautiful essence of spinach, layered with an inexplicably delightful creaminess. Since then, I’ve been keen to recreate that taste in my home kitchen – and I wanted to do it in a vegan-friendly way. After much experimentation, this recipe was born!
Pair it Up, Live it Up
The rich textures and robust flavors of the Creamy Vegan Spinach pairs beautifully with a surprisingly broad range of dishes. As a lover of New England seafood, I often serve it alongside a simple, pan-seared fillet of cod. The refreshing bitterness of the spinach and its creamy texture complement the delicate, flaky fish in a soothing symphony of flavors.
And for my vegetarian friends – this spinach dish works wonders when teamed with roasted Brussels sprouts or a refreshing chickpea salad. In fact, it’s a sumptuous companion to Irish soda bread, a beloved recipe from my grandmother.
In my cooking journey, the Creamy Vegan Spinach dish has become more than just a recipe. It’s a testament to how food bridges gaps and brings cultures together at the dining table – joining the warmth of my Irish heritage with the romantic essence of Spain. Every bowl of it reminds me of that beautiful summer in Valencia with Laura, the adventures we had, and the love we solidified over shared meals. It’s this personal connection that makes me love it all the more.
So here’s to the love of world flavors, to shared meals, and to the beloved Creamy Vegan Spinach. Whatever you pair it with, I’m sure this dish will fill your mealtime with layers of flavor and an abundance of joy!
What You’ll Need
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 2 lbs fresh spinach leaves
- 1 cup vegetable broth
- 1 cup almond milk
- 1 cup cashews, soaked for 3 hours or overnight
- 1/4 cup nutritional yeast
- 1/4 cup lemon juice
- Salt and pepper to taste
Method
Step One
Start by heating the 2 tablespoons of olive oil in a large skillet over medium heat. Add the large, finely chopped onion to the skillet and sauté until it becomes soft and translucent.
Step Two
Add the 4 cloves of minced garlic to the skillet and sauté for another minute until the garlic is fragrant but not browned.
Step Three
Add the 2 lbs of fresh spinach leaves to the skillet. Cook, stirring often, until the spinach has wilted down. This should take about 5-7 minutes.
Step Four
Pour in the 1 cup of vegetable broth and let it simmer for a couple of minutes. The spinach should soak up most of the broth.
Step Five
While the spinach is cooking, prepare your creamy sauce. In a high-speed blender, add the 1 cup of soaked cashews, 1 cup of almond milk, 1/4 cup of nutritional yeast, and 1/4 cup of lemon juice. Blend until the sauce is creamy and smooth.
Step Six
Pour the creamy sauce over the spinach in the skillet. Stir well to combine and cook for an additional 2-3 minutes so that the spinach can absorb the creamy sauce.
Step Seven
Season the creamy vegan spinach with salt and pepper to taste. Serve hot.
