Vegan Creamed Spinach from the Slow Cooker

Published on September 21, 2014 by Jill McKeever

If you're a creamed spinach fan and you've missed eating it. You will certainly want to give this recipe a try. I found no problem stuffing it in my pie hole.

1 (10 oz.) bag frozen chopped spinach, thawed
1 cup silken tofu
1 cup unsweetened plain soymilk
1 teaspoon Dijon mustard
1/4 cup nutritional yeast
2 teaspoons tamari
1 teaspoon turmeric
1/4 teaspoon ground black pepper

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