Contemporary Creamed Spinach (Dairy-Free)

How to make delicious dairy-free creamed spinach

In this vegan version of creamed spinach, you get the goodness of tofu instead of the bother of cooking a flour-thickened milk sauce. Easy and quick, it’s a feast for spinach fans! Photos by Evan Atlas. You can also see a step-by-step of this recipe at How to Make Delicious Dairy-Free Creamed Spinach.

Contemporary Creamed Spinach (Dairy-Free)
Author: 
Recipe type: Easy vegetable side dish
Cuisine: Vegan / Healthy
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 pound fresh spinach, well washed, or baby spinach, rinsed
  • Half of a 12.3-ounce container firm silken tofu
  • 1½ tablespoons vegan butter (such as Earth Balance)
  • 1 tablespoon minced fresh dill or 1 teaspoon dried dill
  • Salt and freshly ground pepper to taste
  • Pinch of ground nutmeg, optional
Instructions
  1. Place the spinach in a stir-fry pan or soup pot; cook briefly just until it’s all wilted, adding it in batches if need be. Drain well in a colander, squeezing out most of the water.
  2. Puree the tofu (remember, just half the container) in a food processor until completely smooth.
  3. Add the wilted spinach, vegan butter, and dill to the food processor. Pulse on and off until the spinach is nicely blended with the tofu; leave a little texture.
  4. Transfer the mixture to a saucepan and heat gently until warmed through, stirring often. Don't bring to a simmer or it will start to splatter.
  5. Season with salt, pepper, and a pinch of nutmeg, then transfer to a serving bowl. Serve warm.

Nutrition information
Per serving: Calories: 88; Total fat: 4g;  Protein: 6g;  Carbs: 6g;  Sodium: 135 mg 

Dairy-free creamed spinach

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2 comments on “Contemporary Creamed Spinach (Dairy-Free)

  1. MELODY DONNELLY

    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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