Name: Creamed Spinach
Prep time: 15 min
Cook time: 20 min
Ingredients: 8 cups spinach (baby); 2 tsp kosher salt; 1 shallot (thinly sliced); 4 garlic cloves (thinly sliced); 2 Tbsp olive oil (extra virgin); ½ tsp kosher salt; 2 Tbsp all-purpose flour; 1 ½ cups plant milk; 1 silken tofu; ¼ tsp cayenne pepper; ¼ tsp nutmeg; 2 Tbsp nutritional yeast; 3 cups ice cubes; 3 cups cold water

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The thing I love about this Vegan Creamed Spinach recipe is that is high in protein and low in fat but has all of the trademark richness and deep flavor with a hint of spice. This spinach dish is perfect with a 50-Hour Tofu Steak.

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How To Make Vegan Creamed Spinach

CREAMED SPINACH INGREDIENTS — Creamed Spinach ingredients

COOKING SHALLOTS_GARLIC FOR CREAMED SPINACH — Sauté shallots and garlic.

CARAMELIZED SHALLOTS_ GARLIC FOR CREAMED SPINACH — Cook until golden brown

ADDING FLOUR TPO SHALLOT_GARLIC TO MAKE A ROUX — Add flour to make a roux

ADDING PLANT MILK TO ROUX — Add plant milk to the roux.

ADDING SILKEN TOFU TO CREAMED SPINACH BASE — Next, add the silken tofu to the sauté pot.

PUREED CREAMED SPINACH BASE — Using a handheld immersion blender, purée the cream sauce.

THICK CREAMED SPINACH BASE — Blend until smooth and thick.

ADDING COOKED SPINACH TO BASE — Add cooked and chopped spinach to the cream sauce.

CREAMED SPINACH — Mix to incorporate until warm.

Chefs Tips

You can make this ahead of time and reheat it if needed.
This Vegan Creamed Spinach can be used as a perfect spread for your next lasagna recipe. Just add it to a few layers and it will take on a whole new level of creamy flavor.
It would be great for stuffed pasta shells as well.

Creamed Spinach

Course: Side Dish

Cuisine: American

Keyword: Creamed Spinach, Vegan

Prep Time: 15 minutes

Cook Time: 20 minutes

Servings: People

Calories: 162kcal

Author: Those Vegan Chefs

One of the things I love about this Creamed Spinach recipe is that is high in protein and low in fat but has all of the trademark richness and deep flavor with a hint of spice. This dish is perfect with 50-Hour Tofu Steak.

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Ingredients

8 cups spinach baby
2 tsp kosher salt
1 shallot thinly sliced
4 garlic cloves thinly sliced
2 Tbsp olive oil extra virgin
½ tsp kosher salt
2 Tbsp all-purpose flour
1 ½ cups plant milk
1 silken tofu

¼ tsp cayenne pepper
¼ tsp nutmeg
2 Tbsp nutritional yeast

Ice Bath

3 cups ice cubes
3 cups cold water

Instructions

How to make Creamed Spinach

Add the ice cubes to the cold water in a large bowl.

Bring a medium-sized pot of water to a rolling boil, and add 2 tsp of kosher salt to the pot. Add the baby spinach. Stir and cook the spinach for 1 minute. Drain the spinach. Plunge the cooked spinach into the ice water to stop the cooking.
Remove the spinach from the ice bath and squeeze as much water out of the spinach as possible.
Chopped the drained cooked spinach, the spinach needs to be chopped fairly fine. Set aside.
Heat a pan over medium heat, and add the olive oil, shallots, and garlic along with 2 tsp of kosher salt. Cook the shallot and garlic until a deep golden brown.
Add the flour to the shallots and garlic, stir to incorporate the flour, cooking for 1 minute. Reduce the heat to low.
Add the plant milk to the shallots and garlic, cooking for 5 minutes until the mixture starts to thicken
Add the silken tofu, using a handheld immersion blender puree the sauce until smooth.
Add cayenne pepper, nutmeg, and nutritional yeast. Stir to combine.
Add the chopped spinach, and heat over low. Keep warm until time to plate.

Notes

Nutritional values are an estimate.

Nutrition

Vegan Creamed Spinach

The thing I love about this Vegan Creamed Spinach recipe is that is high in protein and low in fat but has all of the trademark richness and deep flavor with a hint of spice. This spinach dish is perfect with a 50-Hour Tofu Steak.

Spider Strainer

Le Creuset Sauce Pot

Immersion Blender