Vegan Garlic Creamed Spinach
This vegan creamed spinach recipe is creamy, garlicky, and full of flavor. It's a delightful side dish that pairs well with a variety of main courses. Serve hot as a side dish or over cooked pasta, rice, or quinoa for a complete meal.
Ingredients
- 1 lb fresh spinach, washed and trimmed
- 2 tablespoons vegan butter or olive oil
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup unsweetened almond milk (or unsweetened plant-based milk)
- 1/4 cup vegan cream cheese
- 1/4 cup nutritional yeast
- salt and pepper to taste
- pinch of nutmeg (optional)
- pinch of red pepper flakes (optional for a touch of heat)
- vegan parmesan cheese, for garnish (optional)
Instructions
- Bring a large pot of water to a boil. Add the fresh spinach and blanch for about 1-2 minutes until wilted and vibrant green.
- Drain the spinach and immediately transfer it to a bowl of ice water to stop the cooking process. Once cooled, drain again and squeeze out excess water.
- In a large skillet or pan, melt the vegan butter or heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant but not browned.
- Sprinkle the flour over the garlic and stir to combine. Cook for another 1-2 minutes to eliminate the raw flour taste.
- Gradually whisk in the unsweetened almond milk to create a smooth sauce.
- Stir in the vegan cream cheese, nutritional yeast, and optional nutmeg. Continue to cook and stir until the sauce thickens, about 3-4 minutes.
- Season the sauce with salt, black pepper, and optional red pepper flakes to taste.
- Add the blanched and drained spinach to the creamy garlic sauce. Stir to combine, ensuring that the spinach is well-coated in the sauce.
- Transfer the vegan creamed spinach to a serving dish.Optionally, garnish with a sprinkle of vegan Parmesan cheese for added flavor.Serve hot as a side dish or over cooked pasta, rice, or quinoa for a complete meal