Vegan Creamed Spinach

5 from 17 votes

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.

Prep Time15

Cook Time15

Total Time30

Course: Side

Cuisine: American

Servings:

Calories: 161kcal

Author: Alissa Saenz

Ingredients

2 tablespoons vegan butter
1 small onion, finely diced
3 garlic cloves, minced
3 tablespoons all-purpose flour
1 cup full-fat coconut milk (from a can)
¼ cup vegetable broth
1 teaspoon white wine vinegar
12 ounces fresh spinach, very finely chopped
Pinch nutmeg
Pinch cayenne pepper or crushed red pepper flakes
Salt and pepper, to taste
Chopped scallions or chives (for serving, optional)

US Customary - Metric

Instructions

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.

Nutrition