Vegan Creamed Spinach Recipe
This rich, vegan creamed spinach has an elegant Steakhouse-style presentation–sans butter, cream and cheese. Plant-based recipes can be as simple and delicious as their artery-clogging counterparts. Easy prep, and done within 10 minutes. Make this with other leafy greens as well, such as swiss chard, mustard, collard or beet greens and kale.
Servings Prep Time
6servings 5minutes
Cook Time
5minutes
Servings Prep Time
6servings 5minutes
Cook Time
5minutes
Ingredients
Instructions
  1. Blend all ingredients except spinach until creamy and smooth.
  2. Transfer cream to a skillet. Turn on low heat. Add spinach by the handfuls, stirring constantly, adding more spinach as each batch wilts. If sticking occurs, either reduce the heat or splash with water. Remove from heat as last batch cooks. If using a cast iron skillet, remove from heat before it’s finished as it will continue to cook.
  3. Alternately, sauté spinach on low heat in a little water before adding the cream. As the volume decreases, add the cream sauce. Remove from heat.
Recipe Notes

Sticky Blender Solution: Did you know that your blender will wash itself? Yep. Just fill it 2/3 water and a drop of dish soap. Blend until clean.

The volume of this dish depends on how you cook the spinach. If you use the second method, or substitute frozen spinach, the spinach is evenly cooked. If significantly reduced, you may need to hold back some of the sauce (or add more spinach). This is why I prefer the first method, as some of the spinach leaves remain large and fresh looking. Cooking in cast iron skillets is a bit “touchy.”  but it can work. A stainless steel skillet would be easier. Either way, keep the heat low and stir constantly.