This recipe comes from Celebrations, by Danielle Walker. This beautiful cookbook is loaded with gluten-free, dairy-free, and Paleo recipes to help those with special dietary needs celebrate special occasions year-round. The book includes menus and recipes for special occasions like New Years Eve, Game Day, Birthday, Father’s Day, Halloween, Thanksgiving, and Christmas. Danielle’s recipes are always crowd-pleasing, and I think everyone will enjoy the cocktails, birthday cakes, main entree ideas (if you eat meat), appetizers, and dairy-free salads included in the book.
This dairy-free creamed spinach tastes remarkably like the “real thing, ” but instead of using cream cheese or milk, this version is tossed in a creamy garlic cashew sauce. It’s naturally vegan and paleo friendly, and comes together in just minutes!
The original recipe calls for 3 pounds of spinach, which is a SHOCKING amount of spinach when you buy it fresh. If you don’t have a large stock pot for boiling that amount of spinach (or enough fridge space), I’m happy to report that I also tried using frozen spinach with this recipe, and it worked well! (See my notes below the recipe for details.)
I hope you’ll enjoy this Vegan & Paleo friendly creamed spinach at your next holiday meal!
Recipe Notes:
If you’d prefer to use frozen spinach, I’ve successfully used 3 (10-ounce) boxes of frozen spinach to replace the fresh spinach this recipe calls for. I think you could maybe even use 4 boxes with this amount of cream sauce, if you’d like to stretch the recipe to feed more people. Feel free to swap spinach for another leafy green, such as kale. I think the cashew cream sauce would go well over a variety of cooked veggies. For a nut-free cream sauce, try my Cauliflower Cheese Sauce or sauce from my Sweet Potato Mac n’ Cheese.
As always, if you make any modifications to this recipe, please leave a comment below letting us know what worked for you. We can all benefit from your experience! — Reader Feedback: What’s your favorite side dish at a holiday dinner? Disclosure: I bought this book myself, but thanks to Danielle for letting me share the recipe with you all! SaveSave SaveSave SaveSave
