 8 ounces fresh spinach*, cleaned
1/3 cup cashews, very finely ground
¾ cup water
½ tablespoon Dijon mustard
2 tablespoons finely minced onion
½ teaspoon salt
3-4 drops hot pepper sauce or
¼ teaspoon freshly ground black pepper
Steam spinach over boiling water until it wilts (about 3 minutes). Drain in colander, pressing out and reserving the excess liquid. Place spinach on cutting board and chop coarsely. Measure the liquid and add water to equal ¾ cup. Place cashews and ¼ cup of the water in a blender and process until smooth. Add mustard, onions, salt, hot pepper sauce (or pepper) and remaining ½ cup water. Process until smooth. Pour into 3 quart saucepan and bring to boil, stirring constantly, over medium high heat. Cook for 3-4 minutes, until thickened. Stir in the spinach and cook another 2 minutes to heat through.
Servings: 2
GF, WF, SF, DF
* Alternative: substitute frozen chopped spinach defrosted and water squeezed out. |
