Vegan Steakhouse Creamed Spinach

Total time30 min

Prep time10 min

Cook time20 min

Two pounds of fresh baby spinach get blanched, shocked in ice water, and squeezed bone-dry before being folded into a thick, velvety sauce — this is where all that classic steakhouse richness comes from. Onion and garlic are sautéed until deeply fragrant, then built into a luxuriously thickened base warmed through with a whisper of freshly grated nutmeg. Every strand of spinach ends up coated in a smooth, glossy sauce, seasoned generously with salt and pepper so it tastes just as indulgent as the version at your favorite chophouse. It comes together in one skillet and goes straight from stove to table while it's hot and creamy. This is a great side to keep in your vegan rotation, especially alongside a good steak substitute or roasted vegetables for a dinner that still feels special.

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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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