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Vegan Creamed Spinach

Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 300

Ingredients

  • ¼ cup all-purpose flour
  • 1 cup unsweetened coconut cream canned
  • 2 Tbsp vegan butter
  • 1 pound of cleaned and dry baby spinach leaves roughly chopped
  • 2 cloves of garlic minced
  • 1 Tbsp nutritional yeast
  • ½ tsp sea salt
  • ½ tsp freshly ground pepper preferably white
  • ⅛ tsp ground nutmeg

Instructions

  • All ingredients ready? Let's begin!
  • In a mixing bowl, stir together the flour and 2 tablespoons of the coconut cream to make a lump-free paste. Add the rest of the cream and whisk until well combined with the flour and smooth.
  • In a large skillet over medium heat, melt the vegan butter. Add the spinach to the pan and cover the pan to allow the spinach to wilt for approximately 3-1/2 minutes.
  • Add the garlic to the spinach and stir it in. Let this cook for another minute until the garlic is fragrant.
  • Stir in the coconut cream and flour mixture. As soon as this comes to a boil, reduce the heat to a low rolling simmer and cook until the mixture has thickened to the desired creaminess, approximately 10 minutes.
  • Stir in the nutritional yeast, salt, pepper, and nutmeg. Turn the heat off and allow the seasonings to blend in for about a minute.
  • Serve the creamed spinach while warm or cool and store it in the refrigerator in a sealed container for a couple of days.

Video

Nutrition

Calories: 300kcal | Carbohydrates: 15g | Protein: 7g | Fat: 26g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Sodium: 428mg | Potassium: 877mg | Fiber: 5g | Sugar: 1g | Vitamin A: 10902IU | Vitamin C: 34mg | Calcium: 128mg | Iron: 5mg