Contemporary Creamed Spinach

Fresh spinach in a bowl

In this vegan version of creamed spinach, you get the goodness of tofu, but not the bother of cooking a flour-thickened sauce. It’s a feast for spinach fans!

Serves: 4 to 6

  • One 12.3-ounce container firm silken tofu
  • Two 10-ounce packages frozen chopped organic spinach,
    thawed, liquid squeezed out
  • 1 1/2 tablespoons Earth Balance or other nonhydrogenated margarine
  • 1 tablespoon minced fresh dill or 1 teaspoon dried dill
  • Salt and freshly ground pepper to taste
  • Pinch of ground nutmeg, optional

Puree the tofu in a food processor until completely smooth.

Combine the pureed tofu with the remaining ingredients in a medium saucepan and stir together. Heat slowly over medium-low heat, stirring occasionally, until the mixture is hot, and serve.


2 comments on “Contemporary Creamed Spinach


    The traditional non-vegan style creamed spinach that I am used to is was simply a rue made with butter, milk and a small amount of flour. Then the drained frozen spinach along with some freshly grated onion was added and cooked until hot. S&P to taste of course. Some recipes were even then put under the broiler to melt come kind of cheese. And as much as I do love cheese, I can easily do without it for creamed spinach. I guess my question is, since I am new to the vegan world and will never be 100% vegan, but am trying to switch over as many things as I can….why modify the basic recipe so much? A basic rue can be made using non-dairy milk, Earth Balance and a flour of your choice….why the tofu? And good God, why do some many vegan recipes that I see have dill included in them….the one herb that I cannot stomach the taste of…vegan or non-vegan. Minus the dill and substitute a small amount of grated onion, I’m sure the above recipe would taste great, but why not use what most vegans and semi-vegans already have on hand instead of going out to specifically buy silken tofu….which is fairly expensive in my area….and I already have almond milk and Earth balance at home?

  2. Nava Post author

    Hi Melody, you can certainly veganize a standard creamed spinach recipe by making a standard roux — but I just love the silken tofu as you don’t have to worry about lumping, and whether the roux will be thick enough, etc. — it purees to just the right texture. Of course, you can omit the dill or substitute a little parsley or basil.

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