Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons butter
  • 1 onion, minced
  • 2 cloves garlic, minced
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt, more to taste
  • 1/2 teaspoon black pepper, more to taste
  • Optional: 1/2 teaspoon paprika
  • 1 cup Unsweetened Cashew Milk (see notes for alternatives)
  • 1 teaspoon arrowroot flour
  • 2 5-ounce packages of organic spinach
  • Optional: 1 cup kale, de-stemmed and roughly chopped
  • 1 cup parmesan cheese, divided in half (can omit for dairy-free)

Instruction

  • Pre-heat the oven to 400°F. Grease a 9×9 baking dish with butter or oil of choice and set aside.
  • In a large saucepan, heat the butter over medium-high heat.
  • Add onion and garlic and cook until onion is translucent about 5 minutes.
  • Add spices and cook for one minute until fragrant.
  • Add arrowroot flour and stir for one minute until well combined.
  • Pour in cashew milk. Mix well. Bring sauce to a boil. Once at a boil, lower heat and let simmer until thick enough to coat the back of a spoon.
  • Add in 1/2 cup of parmesan cheese (if using) and whisk until cheese has melted, about 30 seconds. Make sure the mixture has thickened a good amount before adding spinach.
  • In batches, add spinach (and kale if using) to the sauce until the greens start to wilt. Taste and adjust seasoning as needed. Take off heat.
  • Pour spinach/kale mixture into a greased 9×9 casserole dish and top with remaining parmesan cheese. Bake for 20 minutes or until bubbly and the cheese on the top is a golden brown.
  • Serve warm!