This vegan creamed spinach recipe is a tasty, easy-to-make, secretly healthy side dish that is bound to become your Sunday dinner staple. You can have it ready in 30 minutes, with a single pot to clean.
Creamed spinach is a popular side dish, but traditionally not a vegan-friendly one. With just a few minor tweaks, I managed to turn my favourite childhood recipe vegan, without losing any of the creaminess or flavours I remember so well.
Is Creamed Spinach Healthy?
Creamed spinach is definitely one of the healthier side dishes. One serving of this vegan creamed spinach:
- Is an excellent source of plant-based protein, with 12g of protein
- Is high in potassium, iron and calcium
- Has 5g of dietary fibre, which is approximately 23% of your daily needs
Is Creamed Spinach Vegan?
Typically, creamed spinach is made with butter, heavy cream and sometimes even creamed cheese, so it’s definitely not vegan. However, this version of creamed spinach is made with 100% plant-based ingredients.
I used flour and almond milk to create a creamy sauce that thickens the recipe. The addition of cashew cream makes the dish even creamier.
Is Creamed Spinach Keto?
No, this recipe calls for all-purpose wheat flour, which is not suitable for a keto diet. Onion is also often best avoided on a keto diet, as it contains a relatively high amount of sugar.
Is Creamed Spinach Gluten Free?
This recipe calls for a tablespoon of wheat flour, which contains gluten. If you’re following a gluten-free diet, you can try replacing it with gluten-free flour.
Ingredients You’ll Need to Make This Recipe
- Olive oil
- Onion
- Garlic
- All-purpose flour
- Frozen spinach
- Plant-based milk
- Salt
- Cashews
How to Make Vegan Creamed Spinach
Step One - Soak the Cashews
Place the cashews in a bowl and cover them with boiling water and soak for 1 hour. You can find more detailed instructions on how to soak cashews here.
Step Two - Sauté the Onion
Add olive oil in a large skillet and heat it over medium heat. Toss in the chopped onion and garlic, and let it cook until fragrant, about 3-5 minutes.
Step Three - Make a Roux
Add in one tablespoon of flour. Using a wooden spoon, stir the flour until it browns slightly, at least 2 minutes. This is to cook out the raw flour flavour.
Step Four - Cook the Spinach
Add frozen spinach, plant-based milk and salt. Give it a good stir, and bring the mixture to a boil. Reduce the heat to low and let it cook for about 10 to 15 minutes, until the spinach has melted and the mixture begins to thicken. Let it simmer for another 5 minutes, stirring occasionally.
Step Five - Prepare the Cashew Cream
Drain the cashews and add them to a blender with the plant-based milk. Blend on high for about 1 minute, until very smooth.
Step Six - Serve
Stir the cashew cream into the spinach mixture, then remove from the heat. Serve immediately, with a swirl of plant-based yogurt, more cashew cream, sprinkled with toasted pine nuts, pecans or slivered almonds.
Vegan Creamed Spinach FAQs
How long does it keep?
This dish will last for up to 3 days when stored in an airtight container in the refrigerator. To reheat it, return it to a skillet over medium-low heat and stir until heated through, or microwave it in short intervals.
Does it freeze?
No, this recipe isn’t suitable for freezing.
More One-Pot Vegan Recipes
If you're looking for more easy vegan recipes, make sure to check out this vegan tomato soup, vegan split pea soup or this vegan pesto pasta salad.
Vegan Creamed Spinach
This vegan creamed spinach recipe is a super tasty, easy-to-make, secretly healthy side dish that is bound to become your Sunday dinner staple. You can have it ready in 30 minutes or less, with a single pot to clean.
- 1 tablespoon olive oil
- ½ medium yellow onion
- 4 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 pound frozen spinach
- 1 cup plant-based milk (I used almond milk) ((I used almond milk))
- 1 teaspoon salt
- ¼ cup soaked cashews
- ¼ cup plant-based milk or water
Optional Toppings
- Plant-based yogurt
- Cashew cream
- Toasted slivered almonds
- Toasted pine nuts
- Toasted chopped pecans
Place the cashews in a bowl and cover them with boiling water. Soak for 1 hour.
Add olive oil to a large skillet over medium heat. Toss in the chopped onion and garlic, and let it cook until fragrant, about 3-5 minutes.
Add in one tablespoon of flour. Using a wooden spoon, stir the flour and cook until it browns slightly, about 3 minutes.
Add frozen spinach, plant-based milk and salt. Give it a good stir, and bring the mixture to a boil. Reduce the heat to low and let it cook for about 10 to 15 minutes, until the spinach has melted and the mixture begins to thicken.
Let it simmer for another 5 minutes, stirring occasionally.
Meanwhile, drain the cashews and add them to a blender with the plant-based milk. Blend on high for about 1 minute, until very smooth.
Stir the cashew cream into the spinach mixture, then remove from the heat. Serve immediately.
Serve as is or choose from one of the toppings mentioned above.
- Storing Instructions: This dish will last for up to 3 days when stored in an airtight container in the refrigerator. To reheat it, return it to a skillet over medium-low heat and stir until heated through, or microwave it in short intervals.
- Serving Suggestions: Serve with a swirl of plant-based yogurt, extra cashew cream, sprinkled with toasted pine nuts, pecans or slivered almonds.
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