Vegan creamed spinach

Ingredients for 2 servings:

• 400 g spinach, frozen
• 1 garlic clove(s)
• 1 small onion(s)
• 50 g cashew nuts
• 250 ml vegetable stock
• 2 pinches of nutmeg
• 1 tsp salt, optional
• 1 tbsp nutritional yeast, optional

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

gluten-free, without soy

Finely chop the onion and garlic. Soak the cashew nuts. Sauté the onion and garlic in a saucepan. When the onions have reached the desired color, reduce the heat to medium and add the spinach to the pan. Thaw the spinach, stirring occasionally. Prepare the vegetable broth powder as directed on the package. Rinse the cashew nuts once. Place the cashew nuts and vegetable broth in a blender and process until smooth. Alternatively, you can also use an immersion blender, but in this case, the cashew nuts should have already been soaked for a few hours. Refine the mixture with nutritional yeast and, if desired, lemon juice. If the mixture is too thick, add a little more broth, and if it is too runny, thicken it with cashew nuts. Blend everything thoroughly after each adjustment. Now stir the mixture into the spinach and season to taste. Bring everything to a boil briefly, making sure the spinach is completely thawed. For two servings, one serving has 233 calories. The spinach can now be used for other purposes, for example, with potatoes or cheese, or served with pasta for a vegan option.