Vegan Creamed Spinach Recipe
A classic comfort side with fresh spinach cooked down and stirred into a rich, dairy-free cheesy sauce.
Print
Pin
Servings: 4
Calories: 234kcal
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
Calories: 234kcal | Carbohydrates: 12g | Protein: 7g | Fat: 18g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 517mg | Potassium: 629mg | Fiber: 3g | Sugar: 2g | Vitamin A: 10727IU | Vitamin C: 31mg | Calcium: 228mg | Iron: 3mg
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!
