Dairy Free Classic Creamed Spinach

Total time30 min

Prep time10 min

Cook time20 min

Two pounds of fresh baby spinach get blanched quickly and squeezed bone-dry before hitting the pan, which is the real secret to a sauce that stays thick and silky instead of watery. Minced shallot and garlic build a fragrant base, and a nutty, lightly toasted roux gives the whole dish its signature body. A touch of freshly grated nutmeg and black pepper rounds out the flavor with warmth and depth, so every forkful tastes rich without being one-note. The spinach gets folded in until it's fully coated and glossy, then served hot straight from the skillet for the best texture. This classic side comes together in one pan with minimal fuss, and it holds up as a genuinely satisfying option for a dairy free table. Whether it's landing next to a roast or filling out a weeknight plate, it's the kind of comforting, creamy-textured green that disappears fast.

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Ingredients

4 servings

2 lbs fresh baby spinach
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2 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 medium shallot, finely minced
2 cloves garlic, finely minced
2 tbsp all-purpose flour
1 cup whole milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
½ cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
¼ tsp freshly grated nutmeg
½ tsp kosher salt, plus more to taste
¼ tsp black pepper, freshly ground
1 oz parmesan cheese, finely grated (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Bring a large pot of salted water to a boil. Add the spinach in two or three batches, pressing each batch down with a spoon, and blanch until just wilted, about 30 seconds total. Drain through a colander and rinse under cold water until cool enough to handle.
2
Working in small handfuls, squeeze the spinach firmly to remove as much water as possible, then roughly chop it and set aside. The spinach should feel nearly dry — excess moisture will thin the sauce.

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