Paleo Creamed Spinach
This Paleo + Whole30 Creamed Spinach is the creamy, dreamy + completely dairy-free. It's simple to make and even simpler to eat. It'll be a sure fire crowd favourite!
Servings: 8
Ingredients
- 3 lbs frozen spinach, thawed
- 2 tbsp olive, coconut or avocado oil
- 1 medium onion
- 2 cloves garlic
- 2 tsp salt
- 1 1/2 cup cashews
- 1 1/2 cup chicken stock
- 1/2 cup almond flour optional
Instructions
- Preheat the oven to 350f or 175c.
- Place the cashews into a bowl and cover with boiling water. Leave to sit for 5 minutes.
- Before making the sauce, remove all of the water from the defrosted frozen spinach. This can be done by pressing the spinach into a seive or by putting the spinach into a kitchen towel, gathering the edges of the towel and squeezing until all of the liquid is removed. Put the spinach into a bowl and set aside.
- Heat a pan over medium heat on the stove and add the oil, onion, garlic and 1 tsp of salt. Sautee the onion + garlic until transluscent, roughly 5 minutes.
- To make the cream sauce, drain the cashews and add them to a blender or food processor. Add the sauteed onions, garlic, chicken stock and the additional teaspoon of salt. Blend until smooth, scraping the sides as needed.
- Take the bowl of drained spinach and using a fork, break apart the clumps of spinach. Add the cashew cream sauce and mix thoroughly.
- Pour the spinach mixture into a 9x13 baking dish. Sprinkle the almond flour over the top if desired. Bake for 25-30 minutes or until golden brown + warmed through.