Last Updated on November 11, 2024 by Christin Gillespie
This Vegan Creamed Spinach with Crispy Chickpeas recipe is a healthy side dish to serve up on any occasion. It’s easy to make, created with good-for-you ingredients, & is full of flavor.
During the holiday season, I am always looking for ways to upgrade the classics in a healthy plant-based way & this Vegan Creamed Spinach with Crispy Chickpeas recipe is definitely next level.
We’ve got the typical organic baby spinach, but the secret sauce is the cauliflower cashew base. It’s super creamy, garlicky, & straight-forward to make.
Not only is the version packed with nutrition, but it’s also topped with crispy chickpeas.
Needless to say, this vegan take is a tad untraditional, but it’s totally tasty!
Why You’ll Love This Vegan Creamed Spinach Recipe
- Comfort Food at its Finest: Super cozy, without the added nonsense. This healthy vegan side dish recipe has it all.
- Balanced Meal: With the protein & carbs from the chickpeas, as well as the veggies, this is a well-rounded side dish that’s satisfying & nutritious.
- Great for Get Togethers: This Vegan Creamed Spinach with Crispy Chickpeas recipe is the ultimate healthy side dish to serve up on any special occasion.
Ingredients
- Organic Baby Spinach: Duh?! Fresh or frozen both will do!
- Organic Cauliflower Cashew Sauce: A must-add ingredient to make this vegan creamed spinach.
- Organic Additions: Fresh garlic, onion powder, garlic powder, nutritional yeast, sea salt, and black pepper, are used.
- Organic Crispy Chickpeas: To top it off, we’ll be roasting up some chickpeas to add the perfect amount of crispy texture, fiber, & plant protein!
How To Make
- Bake Chickpeas. Preheat the oven to 425 degrees F. Add the drained chickpeas to a baking tray lined with parchment paper. Toss with the oil & seasonings. Bake for 20 – 25 minutes, flipping halfway.
- Cauliflower Cashew Sauce. Add the sauce ingredients to a high-speed blender. Blend until smooth & creamy.
- Sauté. Heat a large skillet over medium-high heat, add the baby spinach a few handfuls at a time, until it’s all wilted, 2 – 3 minutes.
- Make it Creamy. Once the spinach is wilted, stir in the cauliflower cashew sauce. Cook until the sauce has thickened a bit, for about 5 minutes.
- Serve. Once the creamed spinach is done, garnish with crispy chickpeas & serve.
Tips for Making this Healthy Vegan Side Dish Perfectly
- Drain Chickpeas: Drain your chickpeas before adding to the pan to ensure that they get crispy.
- Baking: Don’t forget to toss the chickpeas half way while roasting. This ensures that everything gets baked to perfection.
- Soak Cashews: Be sure to soak your organic raw cashews in hot water for about 10 minutes to soften.
- Organic Baby Spinach: Fresh or frozen will both work.
Storing & Reheating
Although this Vegan Creamed Spinach with Crispy Chickpeas recipe is best fresh, it will work for leftovers & meal prep!
Fridge Storage. Transfer to the creamed spinach & chickpeas to separate air-tight glass containers. Refrigerate for up to 4 days.
Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the creamed spinach & chickpeas to the oven. Reheat for 10 – 15 minutes, until warmed through.
More Healthy Vegan Recipes You’ll Love
- Portobello Steaks & Asparagus over Cauliflower Mashed Potatoes
- Creamy White Bean & Butternut Squash Soup
- Lentil Mushroom Stew over Cauliflower Mashed Potatoes
- Vegan Baked Potato Soup
- Portobello Steaks over White Bean Mash
Sharing Is Caring!
If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!
Xoxo.
Christin.
Print
Vegan Creamed Spinach with Crispy Chickpeas
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- Yield: 4 – 6 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
This Vegan Creamed Spinach with Crispy Chickpeas recipe is a healthy side dish to serve up on any occasion. It’s easy to make, created with good-for-you ingredients, & is full of flavor.
Ingredients
Always opt for organic ingredients.
SPINACH
- 16-oz baby spinach
CASHEW CREAM
- ½ cup raw cashews, soaked in hot water for 10 minutes
- 1 cup cauliflower florets, steamed
- 2 tsp nutritional yeast
- 1 tsp fresh lemon juice
- 2 garlic cloves
- ¾ cup spring water
CRISPY CHICKPEAS
- 1 (15-oz) can chickpeas, drained
- 1 tsp avocado oil
- ½ tsp garlic powder
- ½ tsp onion powder
- Sea salt & black pepper, to taste
Instructions
- Bake Chickpeas. Preheat the oven to 425 degrees F. Add the drained chickpeas to a baking tray lined with parchment paper. Toss with the oil & seasonings. Bake for 20 – 25 minutes, flipping halfway.
- Cauliflower Cashew Sauce. Add the sauce ingredients to a high-speed blender. Blend until smooth & creamy.
- Sauté. Heat a large skillet over medium-high heat, add the baby spinach a few handfuls at a time, until it’s all wilted, 2 – 3 minutes.
- Make it Creamy. Once the spinach is wilted, stir in the cauliflower cashew sauce. Cook until the sauce has thickened a bit, for about 5 minutes.
- Serve. Once the creamed spinach is done, garnish with crispy chickpeas & serve.
Notes
Drain Chickpeas: Drain your chickpeas before adding to the pan to ensure that they get crispy.
Baking: Don’t forget to toss the chickpeas half way while roasting. This ensures that everything gets baked to perfection.
Soak Cashews: Be sure to soak your organic raw cashews in hot water for about 10 minutes to soften.
Organic Baby Spinach: Fresh or frozen will both work.
Storing & Reheating: Transfer to the creamed spinach & chickpeas to separate air-tight glass containers. Refrigerate for up to 4 days. To reheat, preheat the oven to 350 degrees F. Transfer the creamed spinach & chickpeas to the oven. Reheat for 10 – 15 minutes, until warmed through.
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