Creamy flavorful and healthier version of creamed spinach. No cheese, heavy cream or milk. Although this recipe is dairy free, it will be hard to tell. Shhhhhh my husband still thinks he was cheating on his diet.
In a sauce pan, combine the cashews and broth. Cover and bring to a boil. Cook until the cashews are soft. Once cooked, pour the contents of the sauce pan into a blender. Add the Garlic, Nutritional yeast, peppercorns and oil. Blend until smooth. Make sure to blend really well, so you don't have cashews remaining. The goal is to make the cashew cream resemble heavy cream. The cream should be thick but easy to pour. If you need to remove the cashew cream from the blender with a spoon, add a little more broth and blend to combine. The amount of broth you need will depend on the amount of evaporation that occurred during the cooking process.
Prepare The Spinach
Wilt the spinach first. Use a pan that has at least 1 inch sides and has a lid. Coat the pan with oil and place it over medium heat. Pour out the two bags of spinach over the pan and cover with the lid.
Remove the lid and stir occasionally until spinach is wilted.
Reduce heat to low and pour your prepared cashew cream over the spinach. Stir to combine. Simmer on low for a few minutes. Add additional broth if too thick.