Vegan Recipes

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.

How to make delicious dairy-free creamed spinach

Contemporary Creamed Spinach (Dairy-Free)

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Course: Easy vegetable side dish
Cuisine: Vegan / Healthy
Diet: Vegan, Vegetarian
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 6
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 1/2 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

  • 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 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

  • Reply
    MELODY DONNELLY
    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?

    • Reply
      Nava
      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.

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