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GoFarm Blog

Vegan Creamed Kohlrabi and Spinach


  • 2 large kohlrabi bulbs

  • 3 garlic cloves

  • ½ red onion

  • ½ raw cashews

  • 1 cup cashew milk

  • 3 tablespoons vegan butter

  • 1 tablespoon nutritional yeast

  • 6 cups spinach

  • salt & pepper to taste


  1. Preheat the oven to 450 F.

  2. Cut the leaves and core off of the kohlrabi. Then cut each one in half and peel the tough skin using a potato peeler and a paring knife for the very tough areas. Slice into thin half circles.

  3. Slice the onion and mince the garlic.

  4. Add 1 tablespoon of butter to a large, oven-proof skillet over medium-high. Once hot, add a layer of the sliced kohlrabi and sear each side for 2 minutes. You will have to work in batches, adding another tablespoon of butter as needed. Remove each batch when it is done, put into a large bowl, and set aside.

  5. Put the remaining butter into the same frying pan and heat to medium-high. Add the onions and garlic and cook for 3-5 minutes or until soft. Then add these to the bowl with the kohlrabi.

  6. Pour the cashew milk into the hot pan. Add the nutritional yeast, salt, and pepper. Cook on medium heat for about 3 minutes as it thickens up. Add the spinach to the pan and when it is wilted, add in the kohlrabi, onions, and garlic.

  7. Chop cashews and place on top of the mixture. Then put the skillet into the oven for 10-15 minutes and serve right away.


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