Cheesy, garlicky and loaded with yum, this vegan creamed spinach is an easy win at the dinner table. The recipe takes minutes to make, it can be made with fresh or frozen spinach, and a one-ingredient upgrade makes it irresistible!
This vegan creamed spinach, a dairy-free version of the classic American steakhouse favorite, is a healthful and delicious side dish you can serve at any meal, but it's especially perfect for the Thanksgiving table.
The recipe is so easy, and it comes together in minutes, especially if you have vegan parmesan on hand (and if you don't, you should, because it's so good sprinkled not just on pasta but on any entree!)
This is also a great dish to use up any spinach in the refrigerator that is not looking so perky anymore, or to make kids eat this healthful veggie. The creaminess will appeal to their picky taste buds and that's just great because you know that creaminess comes not from cholesterol-loaded dairy cream but from healthy cashew nuts.
The recipe is soy-free and gluten-free, and you can find tips below on making it nut-free.
Table of Contents
Ingredients
- Spinach. You can use either regular spinach or baby spinach, fresh spinach or frozen spinach. You will need a pound of it for this recipe. That might seem like a lot, but remember spinach wilts down into almost nothing.
- Aromatics: onions and garlic. Use yellow or white onion. I like lots of garlic, as always, but you can tweak the quantity to your preference.
- Nutmeg. This is my one-ingredient upgrade that makes the creamed spinach beyond delicious. Just a little bit goes a long way.
- Raw cashews. If you do not eat nuts, use pumpkin seeds instead of the cashews to make the vegan cream. Or make a roux and add non-dairy milk like hemp or soy. More on this in the FAQs below.
- Vegan parmesan cheese. This adds more cheesy, salty, delicious flavor. I use my easy, homemade cashew parm, which has nutritional yeast for more cheesiness, but you can use store-bought vegan parm instead.
- Vegan butter or oil. You can use either. I like vegan butter for a bit more flavor and creaminess.
How to make vegan creamed spinach
Heat vegan butter or oil in a skillet over medium heat. Add the garlic, saute until lightly blond, then add onions and season with salt and fresh-ground black pepper. Saute until translucent.
Stir in the spinach and saute it until it has wilted fully and is tender, about 3-5 minutes.
Stir in the cashew cream along with the nutmeg. Mix well and bring to a boil, then lower heat to a simmer. Cook the creamed spinach until thickened, which shouldn't take more than 3-4 minutes.
Stir in the vegan parmesan and mix well. Add more salt and pepper if needed. Turn off heat.
Serve
Serve the vegan creamed spinach with a hearty entree, like vegan pot pie, vegan lasagna or vegan wellington. You can also use it as a dip with your favorite chips or crackers.
Recipe FAQs
Yes! Frozen spinach would be perfect. Just add it to the skillet and cook it until thawed and tender before adding the cream. You can also thaw it first in a bowl in the microwave and add it to the skillet.
To make the creamed spinach nut-free, substitute cashews with pumpkin seeds. Or add 2 tablespoons of flour - all-purpose flour or gluten-free all-purpose flour - to the skillet after the onions have softened, and mix it in. Then add the spinach and wilt, and add 1 and ½ cups of any non-dairy milk. Thin out with more milk if necessary.
Yes! There are just five net carbs and five grams of protein in a serving of the vegan creamed spinach, which makes it perfect for a low-carb diet.
The creamed spinach can be stored in the fridge for up to four days and frozen in a freezer-safe container for up to three months. Thaw and reheat before serving.
More delicious Thanksgiving side dishes
Recipe card
Vegan Creamed Spinach
Ingredients
- ½ cup raw cashews
- 1 cup water
- 1 tablespoon vegan butter
- 4 cloves garlic (minced or crushed through a garlic press)
- 1 yellow or white onion (finely chopped)
- 16 oz spinach (regular spinach or baby spinach, roughly chopped)
- ½ teaspoon nutmeg
- ½ cup vegan parmesan
- Salt and ground black pepper to taste
Instructions
- Place the cashews in a blender with the water and blend into a smooth puree. Set aside.
- Heat vegan butter or oil in a skillet over medium heat. Add the garlic, saute until lightly blond, then add onions. Season with salt and pepper. Saute until translucent.
- Stir in the spinach and saute it until it has wilted fully and is tender, about 3-5 minutes.
- Stir in the cashew cream along with the nutmeg. Mix well and bring to a boil, then lower heat to a simmer. Cook the creamed spinach until thickened, which shouldn't take more than 3-4 minutes.
- Stir in the vegan parmesan and mix well. Check seasoning and add more salt and pepper if needed. Turn off heat.
Nutrition Information
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Rexy says
I made this over Thanksgiving and it was fantastic. So creamy and yummy. I will definitely be making this again.
To the commenter who said it was okay, I would like to point out that kale and spinach are very different in flavor and need different cooking times, so you can't just substitute one for the other.
Elizabeth says
This is ok. I can never get cashews to cream smooth. Tastes kinda plain. Could be because I used kale and red onion instead. I put it on noodles.
Vaishali says
Hi Elizabeth, sounds like you made some really big changes to the recipe. Soak the cashews for at least 30 minutes if your blender doesn’t get them smooth. Also this is not meant to be a pasta sauce - it is best as a side or a dip.