Vegan Creamed Spinach

Steakhouse-style creamed spinach made with a cashew and oat milk cream sauce, shallot, garlic, nutmeg and nutritional yeast. Serves 4.

VeganVegetarianDairy-freeLow-carb

Contains: tree nuts, wheat. Based on the ingredients as written; check package labels, which can change.

A vegan version of our Steakhouse Creamed Spinach, from the Steak and Seafood kitchen.

  • Prep 10 min
  • Cook 15 min
  • Total 25 min
  • Yield 4 servings
  • Level Easy

Updated

Jump to: Ingredients | Instructions | Cook's notes | Tips | Questions | Nutrition | Storage | Print recipe

A skillet of vegan creamed spinach in a smooth cream sauce

Steakhouse creamed spinach is usually heavy cream and Parmesan. This one gets its body from a quick roux made with vegan butter and oat milk, enriched with blended cashews and seasoned with nutmeg and nutritional yeast for that savory, cheesy note.

It is just as good beside a portobello steak or a plate of roasted potatoes.

Instructions

  1. Wilt the spinach. Wilt fresh spinach in a large pot with a splash of water, then squeeze it very dry and chop. Squeeze thawed frozen spinach dry.
  2. Make the sauce. Melt the vegan butter in a skillet and cook the shallot and garlic for 2 minutes. Whisk in the flour, then the oat milk, and simmer until thick, about 3 minutes.
  3. Finish. Stir in the cashew cream, nutritional yeast, nutmeg, salt and pepper, then the spinach. Cook 2 minutes until hot.

Nutrition per serving (estimated)

210Calories
20 gCarbohydrates
7 gFiber
14 gNet carbs
10 gProtein
12 gFat

Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

Low-carbVegetarianVeganDairy-free

Cook's notes

This is the dairy-free cousin of our steakhouse creamed spinach, and each part of the sauce stands in for something in the original. The oat milk thickened with flour gives it body, the soaked and blended cashews add the richness that heavy cream would, and nutritional yeast brings the savory, slightly cheesy note that Parmesan gives the classic. If you forget to soak the cashews, cover them with boiling water for 15 minutes and they will blend smooth.

The one step that matters most is squeezing the spinach dry. Two pounds of fresh spinach cooks down to about 3 cups, and any water left in it thins the sauce and dulls the flavor. Press it in a clean kitchen towel or a sieve until no more drips out, then chop it so it folds evenly into the sauce.

Vegan butter brands vary a lot in salt, so taste before adding all of the salt. It is a natural side for a vegan dinner, and at a mixed table it sits just as happily next to a steak; see more ideas in our vegan recipes.

Tips

  • Squeezing out the water is the key step; wet spinach thins the sauce.
  • For a nut-free version, skip the cashews and use 1 1/4 cups oat milk.

Storage and leftovers

Make ahead

Refrigerate up to 3 days. Reheat gently with a splash of oat milk, stirring.

Questions about this recipe

Can I make vegan creamed spinach without cashews?
Yes. Leave out the cashew cream and add about 1/4 cup more oat milk. The sauce will be a little lighter and less rich, but still creamy.
Can I make vegan creamed spinach ahead?
Yes. Refrigerate it covered for up to 2 days and reheat it gently on the stove, stirring in a splash of oat milk if it has thickened.
How do you make creamed spinach without cream?
Thicken plant milk with a little flour and vegan butter, and add blended cashews for richness.
Can I use frozen spinach?
Yes. Two 10-ounce packages, thawed and squeezed dry, replace 2 pounds of fresh.

More vegan recipes

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