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Dairy-Free Creamed Spinach with Mushrooms – vegetarian recipe
Stav Kogan

Dairy-Free Creamed Spinach with Mushrooms

This recipe delivers all the rich, savory flavor of classic creamed spinach 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.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 serving
Calories: 164
Ingredients Method Nutrition

Ingredients
  

  • 2 tbsp (30 ml) olive oil
  • 1/2 medium onion, diced
  • 2 cloves garlic, minced
  • 1 1/2 cups (115 g / 4.1 oz) sliced mushrooms
  • 1 tbsp (8 g / 0.28 oz) all-purpose flour
  • 2 bunches (560 g / 19.8 oz) fresh spinach, trimmed
  • 1 cup (240 ml) unsweetened soy milk
  • 1 tbsp (14 g / 0.49 oz) vegan margarine
  • 1/4 tsp (0.5 g / 0.02 oz) ground nutmeg
  • Salt and freshly ground black pepper, to taste
  • for Perfect Creamed Spinach
  • For an extra cheesy flavor, stir in 2-3 tablespoons (45 ml / 1.5 fl oz) of nutritional yeast along with the vegan margarine at the end.
  • 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.

Method
 

  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.
  4. Add the fresh spinach (it will be a large volume but will cook down) and the soy milk.
  5. Cook, stirring occasionally, for 8–10 minutes until the spinach is fully wilted and the sauce has thickened.
  6. Remove from heat and stir in the vegan margarine and nutmeg until the margarine is melted.
  7. Season generously with salt and pepper to your liking before serving.
  8. Don't overcrowd the pan when cooking the mushrooms.
  9. Sauté them in a single layer to ensure they brown properly rather than steam.

Nutrition

Calories: 164kcalCarbohydrates: 11gProtein: 8gFat: 11g

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