The best vegan creamed spinach is made with coconut cream and baby spinach for a vegan take on a classic. The BEST way to eat spinach!
Whether you love spinach or hate it, this vegan creamed spinach goes down a treat!
It’s so creamy and rich you hardly even know you’re eating spinach.
So if you already love spinach, this will be a slam dunk for you. And if you hate spinach, this will turn you into a fan!
And for more delicious spinach recipes check out our vegan spinach soup, vegan spinach dip and vegan spinach artichoke dip.
Ingredients You’ll Need:
Ingredient Notes & Substitutions
- Baby spinach – tends to have the best flavor and you don’t have to worry about chopping off stems. We used fresh spinach in this recipe but you can also use frozen spinach.
- Nutritional yeast – adds a little cheesy flavor, but it’s optional.
- Coconut cream – should be canned and unsweetened. You can also use canned, full fat, unsweetened coconut milk. If you’re not a fan of coconut you could try a different creamy non-dairy milk but it might result in a slightly runnier sauce.
How To Make Vegan Creamed Spinach
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add all purpose flour to a measuring jug. Add a little coconut cream and mix it into a paste. Get rid of all lumps.
- Add the rest of the coconut cream and whisk it in.
- Add vegan butter to a skillet on medium heat and let it melt.
- Add chopped baby spinach. Cover and let the spinach wilt (3-4 minutes).
- Add crushed garlic, stir it in and let it cook for a minute until fragrant.
- Add the coconut cream and flour mix and bring it to a simmer. It should start to thicken right away.
- Turn off the heat and add salt, ground black pepper, nutmeg and nutritional yeast and stir it in.
Serving Suggestions
This vegan creamed spinach makes the perfect side dish for any special occasion. Serve it alongside a vegan turkey roast or vegan ham roast, or with a vegan steak, portobello steak, tofu steak or vegan fried chicken.
It’s absolutely delicious alongside some vegan mashed potatoes too.
Chef’s Tips
- Chop up the spinach. This is best for texture, as then you don’t end up with any long stringy bits.
- Fresh or frozen spinach. Fresh spinach is best, but frozen also works. Thaw and drain it well and then squeeze it dry so that you don’t end up with a watery sauce.
- Nutmeg. Don’t skip it in this recipe! It adds the most wonderful flavor.
Storing and Reheating
Keep leftover creamed spinach in a covered container in the fridge for 3-4 days.
You can reheat it in the microwave or on the stove over low heat.
More Delicious Vegan Side Dishes
- Vegan Garlic Mushrooms
- Vegan Cauliflower Cheese
- Vegan Stuffing
- Vegan Green Bean Casserole
- Vegan Mashed Sweet Potatoes
- Vegan Cornbread
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Creamed Spinach
Ingredients
- 2 Tablespoons Vegan Butter (30g)
- 1 pound Baby Spinach (450g) Roughly Chopped
- 2 Cloves Garlic Crushed
- ¼ cup All Purpose Flour (31g)
- 1 cup Coconut Cream (240ml) Canned, Unsweetened
- ½ teaspoon Salt
- ½ teaspoon Ground Black Pepper
- ⅛ teaspoon Nutmeg
- 1 Tablespoon Nutritional Yeast Flakes
Instructions
- Add all purpose flour to a measuring jug. Add a little coconut cream and mix it into a paste. Get rid of all lumps.
- Add the rest of the coconut cream and whisk it in.
- Add vegan butter to a skillet on medium heat and let it melt.
- Add chopped baby spinach. Cover and let the spinach wilt (3-4 minutes).
- Add crushed garlic, stir it in and let it cook for a minute until fragrant.
- Add the coconut cream and flour mix and bring it to a simmer. It should start to thicken right away.
- Turn off the heat and add salt, ground black pepper, nutmeg and nutritional yeast and stir it in.
Notes
- Baby spinach – tends to have the best flavor and you don’t have to worry about chopping off stems. We used fresh spinach in this recipe but you can also use frozen spinach. If you use frozen spinach then thaw and drain it well, and squeeze it dry, so that you don’t end up with a watery sauce.
- Coconut cream – should be canned and unsweetened. You can also use canned, full fat, unsweetened coconut milk. If you’re not a fan of coconut you could try a different creamy non-dairy milk but it might result in a slightly runnier sauce.
- Nutritional yeast – adds a little cheesy flavor, but it’s optional.
- Storing: Keep leftover creamed spinach in a covered container in the fridge for 3-4 days. You can reheat it in the microwave or on the stove over low heat.
I made this evening its was so delicious. I made this for my Granddaughter s friend who is allergic to peanuts, dairy, and wheat flour. I used rice flour instead of wheat flour and plant butter and canned coconut milk. Everyone loved it. I servered it with steak, and baked potatoes. there was none left.
thank you for this recipe.
Happy to hear you enjoyed the recipe Lucille!
I didn’t have nutmeg on hand, so I added a bit of bullion vegetable base. It was delicious! I can’t wait to try the recipe as written. Thanks so much!
Happy to hear it turned out good Sheila! Thanks so much for your wonderful review!
Your creativity is always amazing!! Thank you! I adapt your recipes for my gluten-free lifestyle but love your ideas, always inspiring.
Thanks so much Meghan!
Oh how I have wished for a good vegan creamed spinach recipe and this is it!!