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Creamy spinach (dairy-free, gluten-free, vegan recipe)

May 12, 2015 By Nora Leave a Comment

I wished for a huge bowl of spinach. Not unusual this time of year. Not a big deal to make it even gluten- and dairy-free, either. I like with a lot of cream, so substituting cream was a concern in the beggining. I used to make this with coconut cream but, well, coconut cream tastes like coconut and although spinach and coconut are great together curried up a bit, sometimes I’m just in the mood for that. I tried using rice flour and coconut oil but that wsn’t creamy enough. My only solution for a long time was store-bought soy cream that I bought solely for this purpose. The store I used to go for soy cream got renewed and I had to walk much longer to get there. I couldn’t really take long walks last year and once I actually got there it turned out they run out of soy cream. That was it. Then came along my very simple one ingredient cooking cream and I finally could dig into my huge bowl of creamy spinach.

Creamy spinach (dairy-free, gluten-free, vegan recipe)

I used this new cooking cream just like the old one and the result turned out great, I think even creamier than before! I used to hate spinach as a child, but growing up something clicked in me and sometimes I just need a huge bowl, immediately.

Creamy spinach (dairy-free, gluten-free, vegan recipe)

Ingredients for 4 servings:
900g or 3 packages of 3 bunches of spinach leaves*
2 tablespoons coconut oil
1-2 cloves of garlic
2 tablespoons of rice flour
250 ml or 1 cup of cashew cooking cream
salt & pepper to taste

* Fresh spinach leaves are already available but I still had some frozen ones in the fridge. It works both ways, of course. Just don’t forget to boil and drain fresh spinach leaves first to reduce oxalic acid content!

Creamy spinach (dairy-free, gluten-free, vegan recipe)

  1. Heat coconut oil over medium heat and add pressed garlic cloves. Stir for a minute
  2. Add prepped fresh or frozen spinach leaves. Salt & pepper to taste.
  3. Once it starts boiling, add rice flour, mix well and add cashew cream, too.
  4. Let it come together in a couple of minutes, turn of heat, tastecheck for salt & pepper and you’re done!

Spinach is so low in carbs so the whole recipe contains approx. 85g of carbs. I planned this for one meal for the two us but it was too much, it turned out to make 4 servings, so 22g CH/serving. That’s still not mucg for the main meal of the day so you can still have some bread or some veggie fritters, like I did:

Creamy spinach (dairy-free, gluten-free, vegan recipe)

These fritters didn’t exactly turn out the way I planned, but much better! My first publishable, yummy, crunchy on the outside vegan veggie burgers/fritters, whatever you’d like to call them. 🙂
Interested in the ingredients? Good. 🙂 Stay tuned for my next post! 😉

Until then, don’t forget to pin this for later:

Creamy spinach (dairy-free, gluten-free, vegan recipe)

Creamy spinach (dairy-free, gluten-free, vegan recipe)
 
Print
Cook time
30 mins
Total time
30 mins
 
My child-hood favorite, creamy spinach dish turned gluten- and dairy-free.
Author: Nora |ingeniouscooking.com
Cuisine: gluten-free, vegan
Serves: 4 servings
Ingredients
  • 900g or 3 packages of 3 bunches of spinach leaves*
  • 2 tablespoons coconut oil
  • 1-2 cloves of garlic
  • 2 tablespoons of rice flour
  • 250 ml or 1 cup of
  • cashew cooking cream
  • salt & pepper to taste
Instructions
  1. Heat coconut oil over medium heat and add pressed garlic cloves. Stir for a minute
  2. Add prepped fresh or frozen spinach leaves. Salt & pepper to taste.
  3. Once it starts boiling, add rice flour, mix well and add cashew cream, too.
  4. Let it come together in a couple of minutes, turn of heat, tastecheck for salt & pepper and you're done!
Notes
See link above for the recipe of cashew cream!

* Fresh spinach leaves are already available but I still had some frozen ones in the fridge. It works both ways, of course. Just don't forget to boil and drain fresh spinach leaves first to reduce oxalic acid content!
Nutrition Information
Calories: 276 kcal/serving Carbohydrates: 22g CH/serving
3.5.3208

Related posts:

Beet & ginger fritters (gluten-free, egg-free, vegan recipe) Mushroom-cashew pâté (vegan) Colorful lentils with caramelized onions and grilled aubergines (vegan) Green pea curry with masala paste

Filed Under: dairy-free, egg-free, gluten-free, soy-free, vegan, vegetarian Tagged With: 30 min, dinner, Hungarian, lunch, pottage, spinach

Previous Post: « One ingredient dairy-free, vegan cooking cream
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I'm Nora: creative foodie, ex-PCOS patient, mom of a little baby girl, scientist, coffee lover, avid traveller to name a few things that come to mind. More about me...

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