Monday, June 24, 2013

Vegan Creamed Spinach

Vegan Creamed Spinach

Side dishes usually aren't the star of the show and most often take a backseat to the main dish. We enjoy side dishes but don't usually remember them as anything special, but this side dish will make you forget about any other side dish again. This recipe shows you how to get that classic side dish vegan and memorably delish. With its perfectly creamy exterior with spinach threw out, you will wonder how this is vegan and where has it been all your life. Serve with you main dishes and along side others. Pairs great during the holidays or just any quick family night dinner. Enjoy!

Vegan Creamed Spinach


-2 (10 ounce) packages frozen spinach, thawed and drained
-1 1/2 tablespoons hemp oil
-3 cloves garlic, minced
-1/2 cup onion, minced
-3/4 cup full fat, canned coconut milk
-Pinch freshly ground nutmeg
-1/2 cup grated Homemade Vegan Parmesan (recipe below) or Daiya wedge
-1/2 cup vegan cream cheese
-Kosher salt and freshly ground black pepper, to taste


Put the thawed frozen spinach into a colander and let it drain well. Press out as much liquid as you can from the leaves. Set aside until ready to use. 

Heat the oil in a large skillet over medium-high heat and add the onion and garlic. Cook, stirring frequently, until the onion and garlic are translucent and cooked threw, 8 to 10 minutes. 

Over medium-high heat still with the cooked onion and garlic, add the vegan cream cheese. 

Once the vegan cream cheese has been added, add in the coconut milk. Whisk and cook until the cream cheese and coconut milk have melted together. 

Add the parmesan and the pinch of nutmeg until blended as well.

Your cream sauce is ready at this point, you can add in the waiting drained spinach. 

Season with salt and pepper. Cook and blend until the spinach is hot, about 5 more minutes. Serve immediately when combined, tasting for seasoning to taste. Pair with a main dish and other sides and enjoy.

Vegan Parmesan Flavored Cheese


-1 cup raw blanched whole cashews
-1 1/2 cups water and extra for soaking
-4 Tablespoons agar agar flakes
-1/4 cup nutritional yeast
-1/4 cup vegan parmesan cheese
-1/2 teaspoon salt


Take your cashews and place them in a dish and cover with water to soak the cashews. Do this for at least 4 hours or even a a day or two. Rinse and drain the cashews when they have been soaked.

The day you want to make the cheese. Bring the 1 1/2 cups of water and agar agar flakes to a boil in a small saucepan. Cook for five minutes, whisk constantly until the agar is dissolved completely. Once done boiling, set aside to get ready to use.

Agar Agar Flakes

Put the drained cashews into a blender with all the remaining ingredients. 

Ready to Blend Soaked Cashews with Ingredients
Ready to Blend Soaked Cashews with Ingredients

Place the set boiled liquid into a measuring cup (for easy pouring). Pour in the liquid *CAREFULLY* and blend on high until very smooth. You may need to scrap down sides as needed. 

Almost Smooth Vegan Cheese Base
Blending Vegan Cheese Base
Finished Vegan Cheese Base
(At this point you can stir in other flavorings you may like. Herbs, jalapenos, cracked pepper, etc.)

Pour into a storage dish that has been lined with plastic wrap.

Prepared Container
Ready to Chill Vegan Cheese
Place in the fridge and chill until it has firmed up but spreadable. 

Set-Up Vegan Cheese

Remove the vegan cheese by pulling the plastic wrap up. You can cut sections off and shred as needed.

Ready to Shred Cheese
You can store it in an airtight glass or plastic container in the refrigerator. Serve mixed into recipes or shredded and used in anywhere you love cheese. Enjoy!

Ready to Use Vegan Cheese


No comments:

Post a Comment

Note: Only a member of this blog may post a comment.