At this time of year, I have a plethora of greens — mainly lettuce and spinach. I have eaten many, many salads and am a little tired of them right now. So, I decided to try something different with my spinach. I had heard of spinach gravy and was planning to make that, but ended up making a spinach sauce instead. This could easily be transformed into gravy by simply placing everything in a food processor and blending it up. I guess that’s a personal preference.
This was a very easy recipe which helped me use up lots of extra spinach in my garden. You simply saute the spinach, squeeze dry, and place in a white sauce. Easy peasy. Put it over whatever you like. I used noodles, but rice, potatoes, quinoa, or bread would work too.
About 4 cups chopped fresh spinach
Pinch of salt
1 cup cashew milk
2 tsp. onion powder
1/2 tsp. garlic powder
2 tsp. nutritional yeast
1 tbsp. flour
- Prepare whatever you plan to put the sauce over so it is ready when the sauce is done.
- Chop spinach and saute in some water. Add a pinch of salt. When done, drain in a colander and press dry.
- In the same pan, make the white sauce. Add all the ingredients and mix together with a whisk. Over low heat, stir until thickened. It won’t take long.
- Add the cooked spinach and mix well.
- Serve over rice, noodles, bread, quinoa — or anything you like.