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
Heat coconut oil over medium heat and add pressed garlic cloves. Stir for a minute
Add prepped fresh or frozen spinach leaves. Salt & pepper to taste.
Once it starts boiling, add rice flour, mix well and add cashew cream, too.
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!