Creamed Spinach (Made Without Cream!)

Lexi's Clean Kitchen
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Servings 4
Recipe Ingredients:
  • 2 tbsp. grass-fed butter
  • 1 onion minced
  • 2 cloves garlic minced
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. sea salt more to taste
  • 1/2 tsp. black pepper more to taste
  • 1/2 tsp. paprika optional
  • 1 cup Pacific Foods Cashew Unsweetened Original Plant-Based Beverage
  • 1 tsp. arrowroot flour
  • 2 5 ounce packages organic spinach
  • 1 cup kale, de-stemmed and roughly chipped optional
  • 1 cup Parmesan cheese divided in half
  • Pre-heat the oven to 400°Fahrenheit. Grease a 9x9 baking dish with butter or oil of choice and set aside.
  • In a large saucepan, heat the butter over medium-high heat.
  • Add onion and garlic and cook until onion is translucent about 5 minutes.
  • Add spices and cook for one minute until fragrant.
  • Add arrowroot flour and stir for one minute until well combined.
  • Pour in cashew milk. Mix well. Bring sauce to a boil. Once at a boil, lower heat and let simmer until thick enough to coat the back of a spoon. Add in 1/2 cup of parmesan cheese (if using) and whisk until cheese has melted, about 30 seconds. **Make sure the mixture has thickened a good amount before adding spinach.
  • In batches, add spinach (and kale if using) to the sauce until the greens start to wilt. Taste and adjust seasoning as needed. Take off heat.
  • Pour spinach/kale mixture into a greased 9x9 casserole dish and top with remaining parmesan cheese. Bake for 20 minutes or until bubbly and the cheese on the top is a golden brown.
  • Serve warm!