Craving that classic, decadent creamed spinach but keeping it dairy-free? You’ve come to the right place! This recipe delivers all the rich, savory flavor you love without a drop of dairy. Earthy mushrooms, tender spinach, and a hint of nutmeg come together in a velvety, plant-based cream sauce that’s surprisingly simple to make. It’s the perfect elegant side dish for a special occasion or a cozy, comforting addition to any weeknight meal.
Ingredients
• 2 tbsp / 30ml olive oil
• 1/2 medium onion, diced
• 2 cloves garlic, minced
• 1 1/2 cups / 115g sliced mushrooms
• 1 tbsp / 8g all-purpose flour
• 2 bunches / 560g fresh spinach, trimmed
• 1 cup / 240ml unsweetened soy milk
• 1 tbsp / 14g vegan margarine
• 1/4 tsp / 0.5g ground nutmeg
• Salt and freshly ground black pepper, to taste
Instructions
1. In a large skillet or pot over medium-high heat, sauté the onion, garlic, and mushrooms in olive oil for 3–4 minutes until softened and fragrant.
2. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
3. Reduce the heat to medium-low. Add the fresh spinach (it will be a large volume but will cook down) and the soy milk. Cook, stirring occasionally, for 8–10 minutes until the spinach is fully wilted and the sauce has thickened.
4. Remove from heat and stir in the vegan margarine and nutmeg until the margarine is melted. Season generously with salt and pepper to your liking before serving.
Nutritional Information
• Serves: 4
• Serving Size: 3/4 cup
• Cost Per Serving: $1.26
• Calories: 164
• Fat: 11g
• Carbohydrates: 11g
• Protein: 8g
• Fiber: 4.5g
• Sugar: 2g
• Sodium: 191mg
Pro Tips
• for Perfect Creamed Spinach
• For an extra cheesy flavor, stir in 2-3 tablespoons of nutritional yeast along with the vegan margarine at the end.
• Don’t overcrowd the pan when cooking the mushrooms. Sauté them in a single layer to ensure they brown properly rather than steam.
• For a richer, creamier sauce, substitute the soy milk with full-fat canned coconut milk or a homemade cashew cream.
• If using frozen spinach, be sure to thaw it completely and squeeze out as much excess water as possible to prevent a watery final dish.
FAQ
Q: Can I use a different plant-based milk for this recipe
A: Absolutely. For an even richer texture, you can substitute the soy milk with full-fat canned coconut milk or a homemade cashew cream as suggested in the pro tips. Unsweetened almond or oat milk will also work, though the final sauce may be slightly less creamy.
Q: How can I make this creamed spinach gluten-free
A: To make this recipe gluten-free, simply replace the all-purpose flour with a 1-to-1 gluten-free flour blend. You could also use cornstarch or arrowroot powder as a thickener; start with about half the amount and create a slurry with a little cold soy milk before adding it to the pan to prevent clumps.
Q: Can I use frozen spinach instead of fresh
A: Yes, you can use frozen spinach. A 10-ounce package is a good equivalent. It is crucial that you thaw the spinach completely and squeeze out as much excess water as possible before adding it to the skillet. This step prevents the final dish from becoming watery.
Q: How do I store and reheat leftovers
A: Store any leftover creamed spinach in an airtight container in the refrigerator for up to 4 days. Reheat gently in a saucepan over low heat, stirring occasionally, or in the microwave until warmed through. You may need to add a splash of soy milk to loosen the sauce if it has thickened.
