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.