Vegan Creamed Spinach

• 4 tablespoons vegan butter
• 1 onion, chopped
• 2 or 3 cloves garlic, minced
• 2 1/2 tablespoons flour
• 1 1/2 cups dairy-free milk, I used unsweetened almond milk
• 1/2 cup vegan parmesan cheese or nutritional yeast
• 1/4 teaspoon nutmeg
• 1- 2 teaspoons fresh black pepper, I like a lot of pepper!
• 1/2 teaspoon salt to taste
• Optional: 4 ounces of vegan cream cheese, cut into chunks
• 16 ounce fresh chopped baby spinach – or frozen spinach, thawed and drained of all moisture

1. In a large skillet, melt butter over medium-low heat. Add the onions and and cook until soft, 4 to 5 minutes.  Add minced garlic and cook another minute or so.
2. Add the flour to the onions, stir and cook 1 more minute to let the flour cook out on medium heat.
3. Reduce heat to low and slowly add milk, whisking well.
4. Add the vegan parmesan cheese/nutritional yeast, nutmeg, salt and pepper and mix well.
5. At this time, if you want to add the vegan cream cheese, add it in so it melts into the sauce and stir with until smooth.
6. Once the sauce has thickened, turn the heat to low.
7. Once you add the fresh spinach to the sauce, use tongs to combine well with sauce, cooking for 5-8 minutes on medium to low heat, until heated through and spinach is wilted. I added my fresh spinach right into my sauce, with no issues, except it’s a lot of spinach, so don’t fret, it will wilt down.  So, other wilted spinach options?  If you want to wilt your spinach in the microwave before hand, it’s pretty easy. To microwave the spinach to a wilted spinach, place spinach in a large bowl with a couple tablespoons of water or the juice of one lemon in the microwave by placing the spinach in a microwave-safe container. Cook in a microwave, set on high for 1 to 2 minutes, then remove excess liquid before adding to the cream sauce.  You can also wilt the spinach in another skillet with a little water or a little butter in small batches until it’s wilted, it’s up to you and your preference.  If you’re using thawed spinach, just add it to the cream sauce and heat it up with the cream sauce for about a minute or two.
8. Adjust salt and pepper if necessary and serve.

Storing Your Healthy Creamed Spinach

• Store any leftovers in an airtight container in the fridge for up to 3 days.

Creamed Spinach Tips & Variations

• Make sure not to overcook your spinach, as it will get mushy if you do.
• You don’t have to remove stems from the baby spinach, they cook tender.
• You can make this dish ahead of time if you want.  Just reheat it over low heat in a saucepan on the stove over low heat. That way the cream sauce won’t separate.  If you heat over high heat, the cream sauce will separate.
• Sautee some mushrooms and add it to your creamed spinach for a yummy veggie twist.
• Add some cayenne pepper to spice it up or some red pepper flakes!

In conclusion, creating a vegan creamed spinach dish that is both delicious and healthy may seem like a daunting task, but with the right tips and tricks, it can be easily achieved. From choosing the freshest ingredients to incorporating flavorful substitutes, there are numerous ways to create a creamy and satisfying plant-based dish.

So go ahead and give this recipe a try, and don’t be afraid to put your own twist on it. Your taste buds (and the planet) will thank you. . Bon appétit!

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