This vegan creamed spinach recipe is dairy-free, gluten-free, and so easy to make! Prepare this recipe with fresh spinach, garlic, onion and dairy-free butter for the best creamed spinach recipe.
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Learning how to make creamed spinach has never been easier! Flavorful, warm, fragrant and healthy, this easy creamed spinach recipe is a delicious side dish to serve with your favorite vegan main dishes such as Pastastews and vegetables or as an accompaniment to your holiday meals.
The best of all? This recipe is easy, quick and ready in less than 10 minutes!
This creamed spinach recipe is a great option for those who want to eat their leafy greens. The flavors of nutmeg, cream and garlic are mixed and simmered with the rich flavors of spinach. So tasty!
Recommended Ingredients and Equipment
This recipe is made with just a handful of simple ingredients that are easy to find in most well-stocked grocery stores. You will love how quickly this recipe is prepared!
Here’s everything you need.
Notes on ingredients
- Butter: Use a high quality vegan butter. My favorite vegan butter brands are Miyokos and Earth Balance.
- Onion: A white onion is used for sautéing in this recipe. Feel free to get creative and use different types of onions for different flavors.
- Cream: Any type of dairy-free creamer will work well in this recipe as long as it is unsweetened and unflavored. Alternatively, you can use cashew cream.
- Nutritional yeast: Nutritional Yeast Puff is a great way to add extra flavor to any savory vegan recipe. Similar to Parmesan, nutritional yeast adds depth and extra nutrients.
- Spinach: Fresh spinach is best for this recipe.
You will need a large skillet, cooking utensils with measuring cups and spoons, a wooden cutting board and a kitchen knife.
Step by step instructions
Step One – Brown the Onions
First, in a large non-stick skillet, melt the vegan butter over medium-high heat. Add the diced onion and sauté until fragrant, soft and translucent, about three minutes.
Add the freshly minced garlic and cook for another minute until the garlic is fragrant.
Pro Tip: Be careful not to burn the garlic. This is very easy to do if the heat is too high!
Step Two – Add cream and spinach
Next, add the vegan cream, milk, nutritional yeast, salt, pepper, and nutmeg to the pan. Stir until ingredients are well combined. Bring the mixture to low heat and let it cook for a few minutes. The sauce will thicken as it cooks.
Once the cream has thickened slightly, add the spinach to the creamy sauce and mix until well combined. Cook the spinach for an additional minute until tender and wilted.
Taste and adjust the seasoning if necessary.
Serve and store
Serve – Serve this vegan creamed spinach recipe during the holidays and with many other side dishes and main dishes.
Storage – Store leftover spinach in an airtight container in the refrigerator for three days. Reheat the spinach in a microwave-safe bowl or reheat it in a skillet on the stove.
Tips & Tricks
- If the spinach is too runny, cook it over medium-low heat for a few more minutes until the excess liquid evaporates.
- Add chopped fresh or sun-dried tomatoes for added flavor.
- For proteins or extra flavor, add crispy homemade tempeh bacon.
- Prepare this recipe in advance of time and store in the refrigerator until ready to serve.
Frequently asked questions
This creamed spinach recipe is vegan, gluten-free, dairy-free, and healthy! Some versions of this side dish contain dairy, so be very careful when trying new recipes.
Although you can, I don’t recommend it. Frozen spinach loses much of its flavor and texture. Fresh is better!
If I need to thicken this recipe, I use cornstarch or arrowroot powder. Another option is to use all-purpose flour.
More Vegan Side Dishes
Be sure to check out all my vegan side dishes for more inspiration.
Vegan Creamed Spinach
This vegan creamed spinach recipe is gluten-free, healthy and so easy to make! Prepare this recipe with frozen or fresh spinach, garlic, onion, and dairy-free butter for the best creamed spinach recipe.
Servings: 6 people
- 28 ounces spinach costs
- 1 white onion diced
- 4 Cloves of garlic chopped
- 2 Soup spoons vegan butter
- 1 ½ Cup Vegan cream
- ½ Cup unsweetened vegetable milk
- 2-3 Soup spoons nutritional yeast
- ½ Teaspoon salt
- Pinch pepper and nutmeg
In a non-stick skillet, melt the butter over medium-high heat and add the onion. Sauté until softened and translucent, about 2-3 minutes. Then add the garlic and cook for a few seconds until fragrant, stirring constantly.
Add the vegan cream, milk, nutritional yeast, salt, pepper and nutmeg. Stir until well combined. Bring to a low boil and cook for a few minutes. The sauce should thicken slightly as it cooks.
Stir the spinach into the cream sauce until combined, cooking for about another minute until the spinach is completely wilted.
Taste and adjust seasoning if necessary. (If the spinach seems a little watery, cook it over medium-low heat for a few minutes until any excess liquid evaporates.)
Make in advance – Prepare this recipe in advance and store it in the refrigerator until ready to serve.
Calories: 241kilocalories | Carbohydrates: 14g | Protein: 9g | Fat: 20g | Saturated fat: 6g | Polyunsaturated fats: 1g | Monounsaturated fat: 1g | Trans fat: 1g | Sodium: 548mg | Potassium: 824mg | Fiber: 8g | Sugar: 3g | Vitamin A: 12584UI | Vitamin C: 39mg | Calcium: 175mg | Iron: 4mg
If you try this recipe, take a photo and share it on Instagram. Make sure to tag @mydarlingvegan so I can see your creations!