Dairy Free Steakhouse Creamed Spinach

Total time30 min

Prep time10 min

Cook time20 min

This classic steakhouse side starts with two pounds of fresh baby spinach, blanched quickly and squeezed bone-dry so it holds its texture instead of turning watery once folded into the sauce. Onion and garlic get cooked down until soft and fragrant, laying the savory groundwork for the velvety sauce that follows, and a hit of freshly grated nutmeg adds that signature warm, steakhouse-style depth. The sauce itself gets whisked until thick enough to coat the back of a spoon, then the chopped spinach folds in until every strand is glossy and evenly coated. It's a rich, spoonable side that eats just like the restaurant version, and it's a great pick for a dairy free spread alongside a good steak or roast chicken.

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Ingredients

4 servings

2 lb fresh baby spinach
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3 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 small yellow onion, finely diced
3 cloves garlic, minced
3 tbsp all-purpose flour
1 ½ cups 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.
½ cup parmesan cheese, freshly grated
Chef's tip
Match the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving. If the recipe melts the cheese, choose a product labeled meltable.
¼ tsp freshly grated nutmeg
salt and pepper, to taste

Instructions

1
Bring a large pot of salted water to a boil. Add the spinach in batches and blanch for 30 seconds, until fully wilted. Drain through a colander, then rinse under cold water to stop the cooking. Once cool enough to handle, squeeze the spinach firmly in your hands — working in small fistfuls — until as much water as possible is removed. Roughly chop the squeezed spinach and set aside.
2
Melt the butter in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.

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