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   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
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   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Vegan Creamed Spinach   
    Categories: Spinach   
         Yield: 4 Servings   
       
         2 tb Vegan butter (28 g)   
         1 sm Onion (100 g);   
              - finely chopped   
         1 cl Garlic   
         1 lb Frozen chopped spinach   
       2/3 c  Raw cashews (45 g);   
              - soaked in hot water for   
              - 20 minutes, then drained   
     1 1/4 c  Unsweetened plant-based   
              - milk (180 ml)   
         1 c  Vegan parmesan cheese   
              - (100 g)   
       1/4 ts Ground nutmeg (0.5 g)   
       1/2 ts Sea salt (3 g); or to taste   
       1/4 ts Black pepper (1 g);   
              - freshly ground   
       
     Preparation time: 10 minutes   
     Cooking time: 15 minutes   
        
     This rich Vegan Creamed Spinach recipe is made with cashew cream for a   
     luxurious, velvety sauce. A delicious and easy plant-based side dish!   
        
     To Use Fresh Spinach:   
        
     Rinse 2 lb (900 g) of spinach thoroughly in cold water, swishing to   
     remove dirt. Drain well and repeat if needed.   
        
     Remove any thick stems or damaged leaves. Baby spinach can be left as   
     is.   
        
     Bring a large pot of salted water to a boil. Add spinach and cook for   
     30 to 45 seconds, just until wilted and bright green.   
        
     Immediately transfer to a bowl of ice water or just very cold water   
     to stop cooking and preserve color.   
        
     Drain the spinach and squeeze out as much water as possible using your   
     hands or a clean towel.   
        
     Roughly chop the spinach into small pieces--you'll have about 1 lb   
     (450 g) cooked spinach ready to use.   
        
     Prepare Cashew Cream:   
        
     In a blender, combine soaked cashews and plant-based milk. Blend until   
     completely smooth and creamy. Set aside.   
        
     In a large skillet, melt vegan butter over medium heat. Add the   
     chopped onion and saute for 3 to 4 minutes until softened. Add the   
     minced garlic and cook for another 1 minute until fragrant.   
        
     Stir in the thawed (and well-drained) frozen spinach, or pre-cooked   
     fresh spinach. Cook for 2 to 3 minutes, stirring to combine with the   
     onions.   
        
     Pour in the cashew cream. Stir well and let simmer for 2 to 3 minutes   
     until thickened.   
        
     Add nutmeg, salt, and black pepper. Stir in vegan parmesan cheese   
     until melted and smooth.   
        
     Taste and adjust seasonings if needed. Serve hot as a side dish with   
     roasted vegetables, mashed potatoes, or a main course.   
        
     Recipe by Jessica Hylton   
        
     Recipe FROM:    
       
   MMMMM   
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