Recipe: Delicious Vickys Zesty Creamed Spinach, Gluten, Dairy, Egg & Soy-Free

Vickys Zesty Creamed Spinach, Gluten, Dairy, Egg & Soy-Free. This is the easiest and best tasting cream spinach recipe I have found. We absolutely love it and I always have to double it as nothing is leftover. This creamed spinach gratin recipe is a tradition in my home during Thanksgiving.

I really love this Gluten Free Creamed Spinach Gratin Recipe which I adapted from Ina Garten's Barefoot Contessa. Try our dairy-free recipe for a creamy, flavorful vegetarian side dish of spinach that is healthier than traditional butter-and-cream-based versions. Place spinach in a medium-sized bowl and cover to. You can cook Vickys Zesty Creamed Spinach, Gluten, Dairy, Egg & Soy-Free using 9 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Vickys Zesty Creamed Spinach, Gluten, Dairy, Egg & Soy-Free

1. You need 4 tbsp of sliced toasted almonds.
2. You need 360 grams of fresh spinach leaves.
3. Prepare 240 ml of coconut or almond milk.
4. You need 75 grams of onion, finely diced.
5. Prepare 2 tsp of sunflower spread/butter.
6. Prepare 1 1/2 tsp of grated orange zest.
7. Prepare 1 1/2 tsp of grated lemon zest.
8. It's 1 pinch of ground nutmeg.
9. It's 1 of salt & pepper to taste.

This Paleo & Vegan Creamed Spinach is dairy-free, made with a creamy cashew garlic sauce. Creamed spinach is a classic holiday side dish, and this healthy recipe has all the flavor you love without all of the This beautiful cookbook is loaded with gluten-free, dairy-free, and Paleo recipes. Dairy Free Egg Free Nut Free Desserts Recipes. Salt and freshly ground black pepper.

Vickys Zesty Creamed Spinach, Gluten, Dairy, Egg & Soy-Free instructions

1. To toast almonds, dry fry them in a pan until slightly golden and you can smell the nutty aroma.
2. Put the spinach in a large pan with a few tablespoons of water. Put the lid on and steam the spinach over a medium heat until the leaves have wilted.
3. Squeeze the excess water out of the spinach and roughly chop.
4. Put the milk and zests in a small saucepan and simmer, stirring frequently, until the liquid has reduced by half.
5. Melt the butter in a frying pan and fry off the onion until translucent.
6. Add the spinach to the onion pan and cook until all the liquid has evaporated away.
7. Add the reduced milk mixture to the spinach & onion and stir in.
8. Season with a pinch of nutmeg, some salt & pepper and cook until thickened.
9. Serve in a bowl, garnished with the toasted almonds.
10. Goes great with turkey, chicken, ham, steak and fish.

Add the chopped spinach and warm through. Add the salt, pepper, nutmeg and the heavy cream. And, in case you're not familiar with using jarred, full-fat coconut milk in place of heavy cream as a substitute-no fear, it does not taste like coconut. Horseradish and ground mustard put zip into this easy make-ahead recipe. MORE+ LESS Simple to make and delicious to eat.

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