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Savory Side: Creamed Spinach

Spinach may not be the most exciting green, but it’s definitely one of the most versatile. You can use it in a simple salad, enjoy it lightly steamed, or smother it with a creamy sauce just as you could with other veggies.


But creamed spinach is a simple side dish that isn’t as decadent as the name implies. The most “sinful” ingredients are soy margarine and soy milk!

The recipe below is a fairly straightforward veganization of the classic. Let me know if you have tested any other appetizing creamed spinach recipes!

Creamed Spinach

2 Tbsp. margarine, preferably unsalted
2 medium shallots, diced
1 Tbsp. all-purpose flour
1 cup unsweetened liquid nondairy creamer or soy milk
1/2 tsp. ground nutmeg
1 tsp. salt
1/4 tsp. freshly ground black pepper
1 large bunch (about 1 1/2 lbs.) spinach, rinsed and roughly chopped

•In a large sauté pan, melt the margarine over medium heat.

•Add the shallots and cook until translucent—about 3 minutes. Add the flour and cook, stirring constantly, for 1 minute. Add the nondairy creamer or soy milk, nutmeg, salt, and pepper, then raise the heat to high and cook, stirring constantly, until the mixture is reduced by half—about 2 minutes.

•Add the spinach, stir, and cook until tender—around 4 to 5 minutes.

•Serve immediately.

Makes 4 servings

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  • April says:

    I really wanted to make this, but from the ingredient list I only had spinach salt and pepper! So I used garlic, 2 tbsp brown rice flour, 2 tbsp nutritional yeast, 1 cup so delicious coconut milk and Mrs. Dash garlic and herb seasoning. No margarine, it didn’t need it! I also added some corn and it came out really good! (:

  • Jenn says:

    I was craving creamed spinach today – first time since I’ve become vegan. I’m so happy I found this recipe ~ it’s absolutely delicious. I added shiitake mushrooms with the onion (didn’t have shallots on hand), and I also added some nutritional yeast at the end of the cooking. Thank you for sharing your recipe.

  • Aria says:

    This is by far the best vegan recipe I have cooked thus far. I was amazed that (rice milk & tapioca starch – gluten free) thickened just as well as real milk. I added some avocado, asparagus, rice & tofu for a full meal & it was OUT of this world! Even my mom loved it, & she doesn’t like much vegan food!

  • Lori says:

    Hi Amy.
    I used to eat creamed spinach all the time before becoming vegan and had really missed it since. Thanks for this delicious and very simple recipe. I made it the other night and it was great! I’m so happy to have rediscovered it thanks to you!

  • Rebecca says:

    I made this last night for dinner. I only got one little taste and my mom and sister ate the whole pan! Totally not fair, especially since this is SO GOOD!

  • dina says:

    i love Spinach. and i think this is Creamed Spinach. so it must very delecious.i will try it tomorrow.

  • veggievixen says:

    mmm, that looks delicious!! i made vegan cream sauce w/ soy milk the other day and i couldn’t stop eating it! will add spinach next time…