Creamed Spinach is a classic comfort food side dish that is easy to make in about 15 minutes!
Fresh spinach leaves are cooked down then stirred into rich and dairy-free cheesy sauce.
This recipe yields 4 side servings but is easy to adapt for a larger group and the leftovers hold up well in the fridge. I’ve had success tripling and even quadrupling this recipe for the holidays.
Ingredients for Creamed Spinach
You will need:
- 15 ounces baby spinach leaves
- 5 tablespoons vegan butter, divided
- 2 tablespoons white onion, minced
- 1 tablespoon garlic, minced
- 1/3 cup mild flavored plant milk, such as oat or unsweetened almond
- 3/4 cup vegan provolone cheese, shredded
- 1/4 cup vegan Parmesan cheese
- salt, to taste
- ground black pepper, to taste
Substitutions
Frozen spinach can be used in place of fresh spinach without sacrificing taste or nutrients. Thaw the frozen spinach completely then squeeze out as much excess moisture as possible.
Whenever I use frozen spinach in recipes, I like to remove the excess liquid by wrapping the spinach in a tea towel and squeezing by hand. The towel can then be unrolled and the spinach spread out to dry further before proceeding with the recipe.
How to Make Creamed Spinach
STEP ONE: Wilt the spinach leaves. Into a large, deep skillet over medium-high heat, add the spinach leaves. Stir continuously for 3 minutes, or until the spinach is wilted. Remove the cooked spinach from the pan and set it aside. Keep the heat on.
STEP TWO: Add the aromatics. To the skillet, add 2 tablespoons of butter. When the butter is melted, add the onion. Cook for 2 minutes, stirring frequently until softened. Add the garlic and continue cooking for an additional 1 minute.
STEP THREE: Stir in the cooked spinach. Add the spinach back into the pan.
STEP FOUR: Add additional butter. Stir in the plant milk then add the remaining 3 tablespoons of butter, stirring frequently until the butter is melted.
STEP FIVE: Add the cheeses. Sprinkle in the provolone and Parmesan cheeses. Continue stirring for 2 minutes, or until the cheeses are melted and the sauce is thickened. Remove from heat.
STEP SIX: Season and serve. Adjust seasoning to taste with salt and pepper then serve warm.
How to Serve
Creamed spinach is a classic side dish that pairs well with a variety of dishes.
Try it with Easy Cauliflower Steaks or Vegan Beef Tips and Gravy.
How to Store
This creamed spinach can be stored in either the fridge for up to 3 days or the freezer or the freezer for up to 3 months.
Whichever method you choose, make sure you first let the creamed spinach cool completely, then pour it into an airtight container for storage.
Creamed Spinach FAQ
Can creamed spinach be made ahead?
Yes! This creamed spinach can be made up to two days in advance then reheating on the stovetop or in the microwave.
Can creamed spinach be frozen?
Yes! Once the creamed spinach is cooked, allow it cool completely then store in an airtight container in the freezer for up to 3 months.
You have two choices for reheating: 1) Thaw it in the refrigerator for 24 hours then reheat on the stovetop or in the microwave or 2) Use the Thaw setting on the microwave, stirring every 60 seconds until heated through.
More Recipes with Fresh or Frozen Spinach
Vegan Spanakopita (Greek Spinach Pie)
Vegan Tofu Benedict Florentine
Enjoy!
Vegan Creamed Spinach
Ingredients
- 15 ounces baby spinach leaves
- 5 tablespoons vegan butter divided
- 2 tablespoons white onion minced
- 1 tablespoon garlic minced
- 1/3 cup mild flavored plant milk such as oat or unsweetened almond
- 3/4 cup vegan provolone cheese shredded
- 1/4 cup vegan Parmesan cheese
- salt to taste
- ground black pepper to taste
Instructions
- Into a large, deep skillet over medium-high heat, add the spinach leaves. Stir continuously for 3 minutes, or until the spinach is wilted. Remove the cooked spinach from the pan and set it aside. Keep the heat on.
- To the skillet, add 2 tablespoons of butter. When the butter is melted, add the onion. Cook for 2 minutes, stirring frequently until softened. Add the garlic and continue cooking for an additional 1 minute.
- Add the spinach back into the pan.
- Stir in the plant milk then add the remaining 3 tablespoons of butter, stirring frequently until the butter is melted.
- Sprinkle in the provolone and Parmesan cheeses. Continue stirring for 2 minutes, or until the cheeses are melted and the sauce is thickened. Remove from heat.
- Adjust seasoning to taste with salt and pepper then serve warm.
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