You'd never guess this luscious creamed spinach was totally vegan! Loaded with flavor, easy to make, and totally free from dairy, it makes a great side for everything from holidays to weeknight dinners.
Melt the butter in a large skillet over medium heat.
Once the butter is melted and bubbling, add the onion. Cook the onion for about 5 minutes, stirring occasionally, until soft and translucent.
Stir in the garlic. Continue cooking and stirring until the garlic becomes very fragrant, about 1 minute.
Begin sprinkling in the flour, a bit at a time, stirring between each addition to form a paste that coats the onions.
Once all of the flour has been added, begin stirring in the coconut milk, a bit at a time. Continue until all of the coconut milk has been added and incorporated with the flour.
Stir in the broth and vinegar.
Begin stirring in the spinach, a handful at a time. Let each handful wilt before adding the next. Stir in the nutmeg and cayenne pepper or red pepper flakes.
Bring the liquid to a boil, lower the heat and let the mixture simmer for 7 to 8 minutes, until the sauce is thick and the spinach is tender.
Remove the skillet from heat and season the mixture with salt and pepper to taste.
Divide onto plates and serve. Optionally top each serving with scallions or chives.