Vegan "Creamed" Spinach - Thermomix Recipe

"This is adapted for the Thermomix from - If you haven't checked that site out yet - do so. She has wonderful recipes and tips."
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Ready In:


  • 30 g cashews
  • 12 teaspoon fennel seed
  • 12 teaspoon coriander seed
  • 50 g onions, peeled and quartered
  • 20 g olive oil
  • 14 teaspoon paprika
  • 14 teaspoon nutmeg
  • 14 teaspoon turmeric
  • 1 teaspoon salt
  • 1 tablespoon rice flour
  • 120 g almond milk, unsweetened (see recipe 503083)
  • 400 g Baby Spinach, washed


  • Place cashews, fennel and coriander seed into TM bowl. Mill 10-30 seconds/speed 9 or until desired consistency is reached. Tip out and set aside.
  • Place the onion in TM bowl. Chop 5 seconds/speed 6. Scrape down sides.
  • Add the olive oil to TM bowl. Cook 1 minute/100 degrees/speed 1.
  • Return the nut/spice mixture to TM bowl. Add remaining spices and rice flour to TM bowl. Cook 2 minute/90 degrees/speed 2.
  • Add 100 ml almond milk. Cook 2 minutes/90 degrees/speed 5.
  • Add spinach to TM bowl, push down into bowl as necessary. Cook 4 minutes/100 degrees/speed 1. I usually push about half of the spinach down under the blades and let the rest stay on top of the mixture, so the leaves just wilt. That way I end up with a nice creamy spinach base with a few leaves showing through.

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Although I am a US citizen, I have spent most of my adult life living outside of the States. I've raised my family all over the world - and I have to say that my four kids are pretty terrific! I am always looking for recipes that only call for basic ingredients. Because I don't live in the US, I often can't find packages or this, or jars and cans of that, even certain spices can be tricky. My favorite cookbooks are the New Joy of Cooking, and anything by Nigela Lawson. My passions are cooking and eating - big surprise there. I have no pet peeves, I don't keep any peeves around long enough to make them into pets. I especially love baking, but I'm trying to get away from that - the carbs are starting to stick to my hips a little too easily. I took a Sushi making course recently. It was a lot of fun; I now know that I need to GO OUT for Sushi, not make it myself.
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