Ingredients
Spinach
- 2 (10 ounce) boxes frozen spinach
Sauce
- 2 tablespoons vegan butter
- 1 to 2 cloves garlic, chopped
- ¼ Vidalia or sweet onion, chopped
- 8 ounces vegan cream cheese
- 1 ½ cups non-dairy milk, unsweetened and unflavored
- 1 tablespoon nutritional yeast
- 1 teaspoon garlic powder (or to taste)
- 1 teaspoon black pepper (or to taste)
- ½ teaspoon salt (or to taste)
Instructions
- Cook the Spinach: In a large pan over medium heat, cook the frozen spinach for 10 to 12 minutes, stirring occasionally until all the water has evaporated and the spinach is thawed and no longer frozen.
- Sauté Aromatics: In a separate large pan, melt the vegan butter over medium heat. Add the chopped garlic and onion, and sauté for 5 minutes until fragrant and softened.
- Make the Cream Sauce: Add the vegan cream cheese to the pan and let it melt for 1 to 2 minutes. Then, pour in the non-dairy milk, and add the nutritional yeast, garlic powder, black pepper, and salt. Whisk and cook over low heat for about 5 minutes, stirring occasionally until the sauce thickens.
- Drain Spinach: Once the spinach is cooked, squeeze out excess moisture using paper towels or a clean dish towel to prevent the creamed spinach from becoming watery.
- Combine and Season: Mix the drained spinach with the cream sauce until well coated. Taste and adjust seasonings as needed.
- Serve: Serve the creamed spinach warm, garnished with additional black pepper and salt if desired.
Notes
- Nutrition facts are based on gram measurements entered into Cronometer and may vary slightly.
- For the vegan butter, Miyoko’s brand is recommended for best flavor.
- Kite Hill is preferred for the vegan cream cheese.
- The non-dairy milk used is unsweetened, unflavored almond milk.
- The recipe was initially made with 1 cup (240ml) of non-dairy milk, but an additional ½ cup (120ml) was added after mixing to achieve creamier consistency.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
