Creamy spinach (dairy-free, gluten-free, vegan recipe)
Cook time
Total time
My child-hood favorite, creamy spinach dish turned gluten- and dairy-free.
Cuisine: gluten-free, vegan
Serves: 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
  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!
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
Recipe by Nora's Ingenious Cooking at