Vegan Creamed Spinach is a classic side dish that’s easy to make in about 15 minutes! Serve with Vegan Pot Roast or spoon over Slow Cooker Baked Potatoes for a cozy dinner.
Easy Holiday Side Dish
To make this creamed spinach, fresh spinach leaves are cooked down, then stirred into a dairy-free cheesy sauce. It’s a dish that feels both simple and comforting.
This recipe yields 4 side servings, but it 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 holiday dinners.
This recipe is versatile, so it works year-round, but really shines on a holiday table. The creamy texture balances beautifully alongside roasted vegetables and other festive favorites, while still being easy enough to prepare for a weeknight dinner.
Ingredients for Vegan Creamed Spinach
Here’s what you’ll need to make this recipe. Exact amounts are listed on the printable recipe card at the bottom of the post.
- Baby Spinach – Fresh spinach works best here since it wilts down quickly and has a tender texture. It will look like a lot at first, but chopped spinach cooks down dramatically.
- Vegan Butter – Adds richness and flavor. Divide it as directed so some can be used for sautéing the aromatics and the rest for building the creamy base.
- Onion – A small amount of chopped onion goes a long way in adding depth. White onion is mild and blends smoothly into the cream sauce.
- Garlic – Freshly minced garlic gives a savory backbone that complements the spinach and cheeses.
- Plant Milk – Use a mild-flavored option like oat milk or unsweetened almond milk. You want creaminess without an overpowering taste, so for the best flavor, I recommend avoiding coconut milk.
- Vegan Provolone Cheese– This melts into the sauce and helps create that signature creamy texture. Go with a brand that melts well for the best result.
- Vegan Parmesan Cheese – Adds a sharp finish that balances the richness of the provolone and butter.
- Salt and Black pepper – Season to taste. Don’t skip the pepper; it adds a subtle bite that rounds everything out.
Can I use Frozen Spinach?
Yes. Frozen spinach works well in this recipe and won’t affect the flavor or nutrients.
Thaw it completely, then squeeze out as much excess water as possible. I like to wrap thawed spinach in a clean kitchen towel, twist it tightly, and squeeze by hand. Afterward, spread the spinach out to dry a little further before adding it to the sauce.
How to Make Vegan 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. Return the spinach to the skillet and stir to combine.
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.
Make It Vegetarian
For a traditional version, use dairy butter, provolone, and Parmesan. Heavy cream can be substituted for the non-dairy milk.
Storage and Reheating
- Store cooled creamed spinach in an airtight container in the refrigerator for up to 3 days.
- Reheat in a saucepan over low heat, stirring often, and add a splash of milk if the sauce has thickened. Freezing isn’t recommended, as the texture doesn’t hold up well once thawed.
More Spinach Recipes You’ll Love!
- Spinach Mashed Potatoes
- Spinach and Tofu Stir Fry
- Vegan Spanakopita (Greek Spinach Pie)
- Vegan Tofu Benedict Florentine
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Vegan Creamed Spinach Recipe
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
- kosher 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.
- Return the spinach to the skillet and stir to combine.
- 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.
Nutrition
This post was updated on August 21, 2025.
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