Vegan Classic Creamed Spinach

Total time30 min

Prep time10 min

Cook time20 min

Fresh baby spinach is the whole point here — blanched quickly, shocked in cold water, then squeezed bone-dry so it turns silky rather than watery once it hits the pan. Shallot and garlic build a fragrant base, and a touch of nutmeg keeps the whole thing warm and a little aromatic without ever tasting heavy. The sauce clings to every fold of spinach and coats the back of a spoon, so what lands on your plate is rich, spoonable, and deeply comforting. It's the kind of steakhouse side that works just as well next to roasted vegetables or a hearty grain bowl. This version fits neatly into a vegan spread, so you can serve it alongside the rest of the table without a second thought.

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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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