This is the plantable kitchens favorite Thanksgiving side dish. Your friends and family won't believe it's vegan AND good for you! You may need to double the recipe, because you will be eating it before your guests arrive.
- 3/4 cup of cashews, soaked in boiling water for 30 minutes
- 3 x 1lb bags of spinach or 48oz of spinach
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, minced
- 2 garlic cloves, minced
- 1 cup water
- 1 tsp lemon juice
- 1 tsp apple cider vinegar
- 1 1/2 tsp sea salt
- 1/4 tsp nutmeg, Ground
- 1 tbsp nutritional yeast
Make cashew cream:
Drain cashews from water and blend in a high speed blender with the lemon juice, apple cider vinegar, sea salt, nutmeg and nutritional yeast.
In large pot, bring water to boil. Add the spinach. Cook until bright green and wilted, about 2 minutes. Pour the spinach into a colander and apply pressure to the top to remove all of the liquid. Transfer the spinach to a cutting board and coarsely chop it. If there’s still a lot of liquid coming out, place a towel over the top and apply pressure to soak up any remaining water.
Heat the olive oil in a sauté pan. Add the onion and garlic and sauté for 5 minutes. Add the spinach and cook for 5 minutes more.
Stir the cashew cream into the spinach mixture, then remove from the heat.