Creamed Spinach
Ingredients:
- 907.2 g (2 lbs) fresh spinach
- 3 tbsp vegan butter
- 80 g (1/2 small) onion
- 6 g (2 cloves) garlic
- 16 g (2 tbsp) all-purpose flour
- 240 ml (1 cup) unsweetened oat milk
- 60 ml (1/4 cup) full-fat coconut cream
- 1/4 cup grated vegan parmesan
- 0.6 g (1/4 tsp) ground nutmeg
- 3 g (1/2 tsp) salt
- 0.5 g (1/4 tsp) black pepper
Features:
Soy-Free
Refined Sugar-Free
Nut-Free
Nutrition:
.svg){kind=small}
.svg){kind=small}
Squeezing the spinach as dry as possible — whether fresh and wilted or thawed from frozen — is essential, or the finished dish will be watery instead of creamy. A clean kitchen towel works well for wringing out the excess liquid.
Instructions:
- Wilt the Spinach: If using fresh spinach, wilt it in batches in a large pot over medium heat with just the water clinging to the leaves, about 2-3 minutes per batch. Drain well, cool slightly, and squeeze out excess liquid, then roughly chop. If using frozen spinach, squeeze it very dry.
- Sauté the Onion: In the same pot, melt the vegan butter over medium heat. Add the onion and cook for 3-4 minutes, until softened.
- Add the Garlic: Add the garlic and cook for 30 seconds, until fragrant.
- Make the Roux: Sprinkle the flour over the onion and garlic, stirring constantly, and cook for 1 minute to remove the raw flour taste.
- Build the Sauce: Gradually whisk in the oat milk and coconut cream, and cook, stirring frequently, for 3-4 minutes, until the sauce thickens enough to coat the back of a spoon.
- Season: Stir in the vegan parmesan, nutmeg, salt, and pepper until melted through.
- Add the Spinach: Fold in the chopped spinach and cook for 2-3 minutes, until heated through and well coated in the sauce. Taste and adjust seasoning before serving.
Storage: Refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop, adding a splash of oat milk if the sauce has thickened too much.
Tip: Squeeze the spinach as dry as you can before adding it to the sauce — this is the single biggest factor in getting a creamy, not watery, final dish.
Swap: Swap vegan parmesan for nutritional yeast for a lighter, more savory flavor. Cashew cream can replace the coconut cream for a milder taste.
A roux of butter and flour thickens the sauce into a proper cream base rather than a thin, milky liquid. A touch of nutmeg is a classic addition to cream sauces with spinach — it's subtle, but it rounds out the richness of the dish.
Creamed Spinach
Ingredients:
- 907.2 g (2 lbs) fresh spinach
- 3 tbsp vegan butter
- 80 g (1/2 small) onion
- 6 g (2 cloves) garlic
- 16 g (2 tbsp) all-purpose flour
- 240 ml (1 cup) unsweetened oat milk
- 60 ml (1/4 cup) full-fat coconut cream
- 1/4 cup grated vegan parmesan
- 0.6 g (1/4 tsp) ground nutmeg
- 3 g (1/2 tsp) salt
- 0.5 g (1/4 tsp) black pepper
Why These Ingredients:
A roux of butter and flour thickens the sauce into a proper cream base rather than a thin, milky liquid. A touch of nutmeg is a classic addition to cream sauces with spinach — it's subtle, but it rounds out the richness of the dish.
Prep:
Squeezing the spinach as dry as possible — whether fresh and wilted or thawed from frozen — is essential, or the finished dish will be watery instead of creamy. A clean kitchen towel works well for wringing out the excess liquid.
Instructions:
- Wilt the Spinach: If using fresh spinach, wilt it in batches in a large pot over medium heat with just the water clinging to the leaves, about 2-3 minutes per batch. Drain well, cool slightly, and squeeze out excess liquid, then roughly chop. If using frozen spinach, squeeze it very dry.
- Sauté the Onion: In the same pot, melt the vegan butter over medium heat. Add the onion and cook for 3-4 minutes, until softened.
- Add the Garlic: Add the garlic and cook for 30 seconds, until fragrant.
- Make the Roux: Sprinkle the flour over the onion and garlic, stirring constantly, and cook for 1 minute to remove the raw flour taste.
- Build the Sauce: Gradually whisk in the oat milk and coconut cream, and cook, stirring frequently, for 3-4 minutes, until the sauce thickens enough to coat the back of a spoon.
- Season: Stir in the vegan parmesan, nutmeg, salt, and pepper until melted through.
- Add the Spinach: Fold in the chopped spinach and cook for 2-3 minutes, until heated through and well coated in the sauce. Taste and adjust seasoning before serving.
