Vegan Creamed Spinach

Instructions

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1. 1 In a small bowl, pour the oat milk and water over the cashews, ensuring they are submerged. Soak for at least 1 hour or up to 12 hours (refrigerate if soaking for longer than an hour or so).
2. 2 Transfer the soaked cashews and soaking liquid to a blender along with 2 tablespoons lemon juice and the salt, black pepper, and nutmeg (if using). Purée until smooth.
3. 3 Wash the spinach and drain in a colander. Don’t spin dry (you want some water clinging to the spinach). Heat a large skillet over medium-high heat. Add half the spinach and use tongs to turn it in the pan until wilted. This will take just a minute or two. Transfer to a bowl. Repeat with remaining spinach.
4. 4 When cool enough to handle, take up handfuls of spinach and squeeze out as much of the liquid as possible. Be aggressive here. Set the squeezed-out spinach on a cutting board and roughly chop.
5. 5 Heat the olive oil in the same large skillet over medium-high heat. Add the shallots and sauté until tender and translucent, about 5 minutes. Add the garlic and sauté for 30 seconds, making sure it doesn’t brown. Add the spinach and stir just until warm.
6. 6 Pour the cashew cream sauce over the spinach and stir well to blend. Taste and add more lemon juice and/or salt as desired. Serve warm. Store leftover creamed spinach in an airtight container in the fridge for up to 3 days. Love the recipe? Leave us stars below!