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Vegan and flour-free, these vegan creamed nettles are the perfect spring side dish that’s also full of goodness.

Vegan creamed nettles are one of my top favorite dishes to make in the springtime, when nettles are abundant and begging to be harvested. If you enjoy creamed spinach, then creamed nettles will quickly win your heart.

A Little Introduction To Nettles

I’m including a super short introduction to nettles, because I have already covered all the benefits of nettles in this longer article here. But for now, here’s a short summary.

Stinging nettles are typically a wild edible, but many gardeners and herbalists grow them since they keep on giving, all throughout spring and summer. They are a deep green chlorophyll-packed green that has stingers on its leaves and stems, so be careful to wear gloves! These stingers are not actually harmful to us, and in fact have bene used in herbalism to promote circulation in arthritic hands (people actually touch them on purpose!) That said, you probably don’t want to eat them raw. Blending or cooking them releases the stingers and make them edible.

How To De-stem Nettles

Click the video to see how you can take the nettle leaves off the stem.

Using gloves, hold on to the stem with one hand, then pull the leaves off with your other hand.

Vegan Bechamel

Béchamel is a french sauce typically made with butter and flour. It’s made with a roux or flour and butter, after which milk is typically added. I’m currently not doing flour these days, or butter, and wanted to formulate a creamy sauce that has similar characteristics but in vegan form. You’ll be pleasantly surprised that this béchamel works really well as a vegan, and flour-free alternative.

The secret is in cashews. Cashew milk, in particular, when heated through and left to simmer becomes quite thick, almost like a cream sauce made with flour. This vegan cream of mushroom soup uses this technique and it’s delicious.

This Recipe Is

Creamy & Silky smooth
Comforting & Warming
Done in under 10 minutes
And the perfect side dish this spring

Vegan Creamed Nettles Recipe

1/2 cup raw cashews
2 cups water
a pinch or two of salt
2 garlic cloves, crushed
4 large handfuls of nettles, washed, and de-stemmed (they cook down)
Freshly ground black pepper and flaky salt, optional

Prepare the nettles: First, plunge the nettles in boiling water for about 3 minutes until they wilt and turn bright green. Drain, give them a good chop so they’re easier to chew, and set aside.

Make the cashew béchamel: Blend the cashews, water, salt and garlic in a high speed blender until completely smooth (you can also use a regular blender or food processor in a pinch, but it won’t be as smooth)

Add the nettles and the béchamel to a heavy bottom pot (like cast iron) and bring to a simmer. Simmer for about 5 minutes until the sauce begins to thicken. Sprinkle generously with black pepper and flaky salt, and serve.

Vegan Creamed Nettles (No Flour)

Andreea Fegan of www.LittleBitesOfJoy.com

Vegan and flour-free, these vegan creamed nettles are the perfect spring side dish that's also full of goodness.

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Ingredients

1/2 cup raw cashews
2 cups water
pinch or two of salt
2 garlic cloves, crushed
4 large handfulls of raw nettles washed, and de-stemmed (they cook down)
Freshly ground black pepper and flaky salt, optional

Instructions

Prepare the nettles

First, plunge the nettles in boiling water for about 3 minutes until they wilt and turn bright green. Drain, give them a good chop so they're easier to chew, and set aside.

Make the cashew bechamel

Blend the cashews, water, salt and garlic in a high speed blender until completely smooth (you can also use a regular blender or food processor in a pinch, but it won't be as smooth)
Add the nettles and the béchamel to a heavy bottom pot (like cast iron) and bring to a simmer. Simmer for about 5 minutes until the sauce begins to thicken.
Sprinkle generously with black pepper and flaky salt, and serve.

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