This is a revision for two of my old recipes: one for Creamed Spinach and the other for Spinach Gratin, combined and converted to gluten-free, low-carb, and vegan.
Smoked salt used to be a staple in my seasoning cabinet. It was easy and quick to add a touch of smoky flavor when I didn’t want to mess with bacon (which was most of the time). After discovering that it contained propylene glycol I quit using it.
This recipe came to life after I re-discovered a liquid smoke seasoning, Wright’s Liquid Hickory Smoke, that my Mom used when I was growing up. Yes, it has been around even longer than me! I had just lost track of it. There was a bottle of it in the pantry where Don and I stayed in Aspen last summer. And the bottle that I found on the shelf at my local HEB here in Georgetown, Texas is now in my spice cabinet. Smoky good flavor is back!
And almost too good to be true – Product Description:
This product is produced by burning hickory chips and condensing the smoke into a liquid form. The liquid is then scrubbed and filtered to remove all impurities – it looks like liquid gold. Gluten-free? Oh, Yes!
This creamy sauce is savory and versatile enough to stand in for the jar of Alfredo sauce that I usually keep in the cabinet and is a lot more nutritious. We like this sauce with pasta or veggies. This makes enough to cover a small chopped up cabbage for savory baked cabbage, one of our favorites.
Note: After making it a second time I have decided that this sauce is so rich that half of this recipe is enough for one pound of spinach. I plan to make the recipe and freeze half next time. In the meantime I have been having measured servings for breakfast!
Ingredients for Creamy Sauce:
1/2 cup (70g) dry, raw cashews, soaked
1/2 cup coconut milk, from a can
1/2 cup cooked navy beans
Seasoning for Creamy Sauce:
1-2 tablespoon(s) nutritional yeast flakes
1 teaspoon sea salt
1/8 – 1/4 teaspoon Wright’s Liquid Smoke
1/2 teaspoon garlic powder or granules
1 pound spinach, steamed (or kale, Swiss chard, broccoli, or other greens)
Steam or simmer the greens in very little water. Remove the lid, lower the heat, and allow most of the moisture to evaporate.
Add the cashews and coconut milk to a blender jar. Blend on medium speed for several minutes until the cashews are completely pulverized and the mixture looks like cream. Scrape down the sides as necessary.
Add the beans and continue blending until the beans are completely creamed into the nut mixture. Gradually add in the seasonings while the blender is running starting with the yeast flakes.
Pour the sauce into the pan containing the cooked greens. Stir together over low heat until all heated through before serving. The sauce thickens when heated.
Calculations were based on using full-fat coconut milk.
Recipe Totals for 6 servings:
Calories: 898 Net Carbs: 38 Fiber Grams: 28
Per Individual Serving:
Calories: 150 Net Carbs: 6.3 Fiber Grams: 4.6
This post is linked to:
Wellness Weekend April 19-23, 2012
at Ricki Heller’s Blog – Diet, Dessert, and Dogs.