Short answer, I’m curious about creating creamless, potentially vegan creamed spinach. I know there are recipes out there that use cauliflower, cashew cream, etc. but I’m curious about the emulsifying properties of soy specifically.
It’s part of a larger interest with cooked greens I’ve posted about elsewhere in this forum. Regarding emulsification, creamed spinach is an interesting cooked green permutation with creamy, almost pudding like texture and savory elements not unlike saag (at least the Americanized palak versions I’ve run across) and Filipino laing but cream isn’t always a critical element in other cooked green applications so I was curious how the dish could be prepared in other ways.