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    Home » Recipes » Vegan Recipes

    Contemporary Creamed Spinach (Dairy-Free)

    Published: Dec 20, 2011 · Updated: Mar 4, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    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.

    Recipe

    How to make delicious dairy-free creamed spinach

    Contemporary Creamed Spinach (Dairy-Free)

    In this vegan version of creamed spinach, you get the goodness of tofu instead of the bother of cooking a flour-thickened milk sauce.
    5 from 1 vote
    Print Pin Rate Email
    Course: Easy vegetable side dish
    Cuisine: Vegan / Healthy
    Diet: Vegan, Vegetarian
    Keyword: creamed spinach recipes, dairy free creamed spinach, how to make creamed spinach, vegan creamed spinach
    Prep Time: 15 minutes minutes
    Cook Time: 5 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 6
    Calories: 38kcal
    Author: Veg Kitchen

    Ingredients

    • 1 pound fresh spinach well washed, or baby spinach, rinsed
    • Half of a 12.3-ounce container firm silken tofu
    • 1 ½ 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
    US Customary - Metric

    Instructions

    • 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.
    • Puree the tofu (remember, just half the container) in a food processor until completely smooth.
    • 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.
    • 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.
    • Season with salt, pepper, and a pinch of nutmeg, then transfer to a serving bowl. Serve warm.

    Nutrition

    Calories: 38kcal | Carbohydrates: 3g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 82mg | Potassium: 423mg | Fiber: 2g | Sugar: 1g | Vitamin A: 7228IU | Vitamin C: 21mg | Calcium: 75mg | Iron: 2mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

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

    Dairy-free creamed spinach

    • Here's more —Healthy, Versatile Spinach: 10 Tasty Recipes.

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    Reader Interactions

    Comments

    1. MELODY DONNELLY says

      April 18, 2014 at 2:57 am

      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 says

      April 21, 2014 at 9:48 pm

      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.

    5 from 1 vote (1 rating without comment)

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