Vegan Creamed Spinach with Shiitakes

November 13, 2016

This vegan creamed spinach dish with shiitakes is an incredible recipe for the thanksgiving or Christmas table or a great vegetable side dish for dinner.

This vegan creamed spinach with shiitakes is going on my thanksgiving and Christmas table, and is a wonderful vegetable side dish for dinner at any time of the year.

As I mentioned in the Thyme For Mushroom Gravy post, we’re heading up to Sacramento to spend thanksgiving with Scott’s family. We’re making creamy cauliflower soupcitrus quinoa saladgarlic green beansolive oil mashed potatoessweet potatoescandied maple pecanstofu walnut stuffingcranberry saucecranberry cheesecake, mushroom gravy, and this vegan creamed spinach for thanksgiving dinner.

Scott and I have already packed our suitcase with Massel broth lest we be greeted at the door with pouts! Scott’s family (and all of their friends) are totally addicted to the products and can’t live without it ever since I introduced them to it six years ago.

I’m taking up a full supply of concentrated liquid stockbouillon cubes7 cubes, and the bouillon powder and seasoning. I use the vegetable and chicken broth the most, but I’m going to make the French onion soup for them, so I’m taking up the beef flavor as well. Nobody can believe this broth is gluten-free, vegan (dairy-free and egg-free), kosher, and low in carbs and salt.

I am so excited that Massel is now available at Wholefoods in the U.S! It’s also in other health food stores and grocers across the country. Use the store locator to find out where you can get the broth in your local area.

I always use Massel to infuse fabulous flavor into sauces, and it works wonders with this creamed spinach dish. Blending the broth with the cashews and nutritional yeast yields a savory cashew cream that you could lick out of the blender container. The addition of shiitakes and onions also makes this family favorite a bit more sophisticated and interesting. But, you could leave them out if you wish. You could also blend the cooked onions and garlic into the cashew cream for unbelievable flavor.

Either way, this vegan creamed spinach dish is a winner.

For those of you living in the U.S, I hope your thanksgiving is filled with love, laughter, fabulous conversation, and a ton of sensational food.

*I’m an ambassador for Massel, but my opinions are my own. 


Vegan Creamed Spinach with Shiitakes

This vegan creamed spinach dish with shiitakes is an incredible recipe for the thanksgiving or Christmas table or a great vegetable side dish for dinner.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8
Author Tess Masters



  1. Throw the broth, cashews, and nutritional yeast into your blender, and blast on high for 30 to 60 seconds until smooth and creamy. Set aside.
  2. In a wok, deep skillet, or pot over medium-high heat, heat 1 tablespoon of the olive oil and sauté the onion, garlic, and a pinch of salt for about 5 minutes until the onion is soft and translucent. Add the mushrooms with 2 tablespoons of the olive oil and 1 tablespoon of the tamari and sauté for a further 5 minutes, until soft.
  3. Add the spinach gradually with the remaining tablespoon of olive oil and 2 tablespoons of tamari, and sauté for another 5 minutes, until wilted.
  4. Stir in the savory cashew cream, and combine until evenly mixed through.
  5. Season with salt and pepper, and add lemon juice, to taste.  

Recipe Notes

Find more recipes using Massel broth
Photo by Trent Lanz; styling by Alicia Buszczak