Easy Vegan Creamed Spinach
This easy vegan creamed spinach is the perfect holiday side dish! It is so cozy and full of comfort.
Ingredients
- 2 (10 ounce) boxes frozen spinach
- 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 *see note
- 1 tablespoon nutritional yeast
- 1 teaspoon garlic powder or to taste
- 1 teaspoon black pepper or taste
- ½ teaspoon salt or to taste
Instructions
- In a large pan cook the frozen spinach for 10 to 12 minutes over medium heat. Stir occasionally and cook until all the water is cooked off and the spinach is no longer frozen.
- In a separate large pan melt down the vegan butter. Then, add in the garlic and onion and sauté for 5 minutes over medium heat or until fragrant.
- Add in the vegan cream cheese and let it melt down for a minute to 2 minutes. Then add in the non-dairy milk, seasonings, and nutritional yeast. Whisk and cook for 5 minutes over low heat until thickened.
- Once the spinach is done cooking use paper towels or a clean dish towel to squeeze out the excess water.
- Combine the cooked spinach and cream sauce together. Mix until the spinach is coated. Taste and add any seasonings to preference.
- Serve and garnish with a bit of black pepper and salt if desired.
Notes
- Nutrition facts are based on my gram measurements put into Cronometer. Yours may vary, they are to help you get an idea.
- For vegan butter I prefer Miyoko's
- For vegan cream cheese I prefer Kite Hill
- For non-dairy milk I am using unsweetened, unflavored almond milk
- I first made this recipe with 1 cup (240ml) of non-dairy milk. However, after mixing it all together I added in another ½ cup (120ml) to the final dish to make it creamier.
Nutrition
Serving: 128gCalories: 144kcalCarbohydrates: 8.6gProtein: 7.1gFat: 11.3gSodium: 375mgFiber: 5.4g
Tried this recipe?Let us know how it was!