creamed spinach

Vegan Creamed Spinach. Simple Creamy Delicious Spinach baked with non dairy cream and topped with herbed cheesy biscuit topping. Vegan Recipe. Can be Soy-free, Nut-free, Gluten-free.

Vegan Creamed Spinach with Biscuit topping

tsp oil (or broth

oregano

tsp black pepper

tsp red pepper flakes

garlic (, finely chopped)

onion

tsp salt (, divided)

oz spinach

cashew milk

all purpose flour (, see not for gluten-free)

almond flour

tsp baking powder

tsp salt

herbs ((I use rosemary and oregano))

yeast

Heat the cast iron skillet over medium heat. Add oil. Add oregano, black pepper and pepper flakes and mix for a few seconds.

Add onion and garlic and 1/8 tsp salt. Cook until translucent. (3 to 5 mins)

Add the thawed spinach and continue to cook until the water is almost gone. (If using other hardly greens or a mix, cook the hardy greens to wilt and then add spinach)

Add the non dairy cream and salt and mix in. Take off heat. You can add 1 tbsp nutritional yeast or 1/2 tsp miso and mix in, for cheesier creamed spinach. (You can refrigerate this creamy spinach for upto a day)

Make the topping: Mix the flours and dry ingredients in a bowl.

Add 1/2 cup non dairy milk and mix in. Add milk 1 tbsp at a time to make a thick muffin like mixture. Drop spoonfuls over the spinach.

Bake at 400 deg F (205 C) for 25 mins. Broil for a minute to crisp up the biscuits if needed. Serve hot!Store the leftovers in the refrigerator for upto 2 days. Reheat in the oven for 10 mins or so.

This healthy Creamed Spinach recipe is made with a creamy garlic cashew sauce to keep it dairy-free. It has all the flavor you love, without the cheese!&nbsp;

Vegan Creamed Spinach

whole cashews ((about 150 grams))

spinach (, stems trimmed)

extra virgin olive oil

yellow onion (, minced)

garlic (, minced)

water

lemon juice

apple cider vinegar

fine sea salt

nutmeg

Place the cashews in a bowl and cover them with boiling water. Soak for 1 hour.

Bring a large pot of water to a boil and add the spinach. Cook until bright green and wilted, about 2 minutes. (If using frozen spinach, it might take a few more minutes to thaw.) Pour the spinach into a colander and apply pressure to the top to remove all of the liquid. Transfer the spinach to a cutting board and coarsely chop it. If there’s still a lot of liquid coming out, place a towel over the top and apply pressure to soak up any remaining water.

Heat the olive oil in the same pot over medium-high heat. Add the onion and garlic and sauté for 5 minutes. Add the spinach and cook for 5 minutes more.

Meanwhile, drain the cashews and add them to a blender with the water, lemon juice, vinegar, salt, and nutmeg. Blend on high for about 1 minute, until very smooth.

Stir the cashew cream into the spinach mixture, then remove from the heat. Serve immediately.

This dish can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Return the mixture to a skillet over medium-low heat and stir until heated through.

Make It Ahead

Simply delicious gluten free and vegan creamed spinach - this is an excellent side dish for a holiday meal.

Vegan Creamed Spinach (Gluten Free, Dairy Free).

onion (diced)

spinach spinach

non-dairy milk (I used refrigerated unsweetened coconut milk

dairy free mozzarella shreds

sea salt

pepper

garlic powder

Place the vegan buttery spread in a sauce pan. Add the chopped onion and cook over medium until the onion is tender, about 8 minutes.

Add the frozen spinach and cook until it's hot, stirring often, about ten minutes.

Add the non-dairy milk, dairy free cheese, and spices.

Stir until combined and heated through.

Add more salt or pepper if desired.

The bare bones of this creamed spinach recipe are pretty straightforward and classic: The spinach is cooked low and slow to gradually concentrate its juices. Combined with a creamy béchamel sauce, it reduces into a rich, thick coating with a near pudding-like texture. The only minor embellishments I include here are a doubling-up of the alliums and a last-minute shot of crème fraîche for a final dose of creaminess and fresh flavor.

The Food Lab's Creamed Spinach Recipe

unsalted butter

medium shallots, finely minced (about 1/2 cup)

curly spinach, trimmed,

all-purpose flour

heavy cream

milk

store-bought

salt and black pepper

Parmigiano-Reggiano, finely grated (about 1 cup; optional)

Melt the butter in a Dutch oven or large saucepan over medium-high heat. Add the shallots and garlic and cook, stirring, until softened, about 2 minutes. Add the spinach in four batches, turning each batch with tongs or a rubber spatula and allowing it to wilt before adding the next.

Add the flour and cook, stirring constantly, until no dry flour remains. Slowly stir in the heavy cream and milk. Bring to a simmer, stirring, then reduce the heat to the lowest possible setting and cook, stirring occasionally, until the spinach is completely softened and the sauce has thickened, about 1 1/2 hours.

Stir in the nutmeg and crème fraîche and season to taste with salt and pepper. Remove from the heat.

If desired, preheat the broiler to high. Transfer the creamed spinach to a 1-quart oval or round casserole dish and top it with the cheese. Broil until the spinach is bubbly and the cheese has formed a well-browned crust, about 2 minutes. Serve.

Perfectly pan seared chicken breasts smothered with a wonderfully rich and creamy spinach sauce. This easy chicken breasts recipe is a fantastic low carb, Keto-friendly dinner, and it comes together super fast!

Easy Chicken Breasts Recipe with Creamed Spinach Sauce

boneless, skinless chicken breasts

olive oil

salt and fresh ground pepper, (to taste)

paprika

basil

rosemary

yellow onion, (diced)

garlic cloves, (minced)

chicken broth

baby spinach

parmesan cheese

Rub the chicken breasts with 1 teaspoon olive oil and season with salt, pepper, paprika garlic powder, basil, and rosemary.

Heat 1 tablespoon olive oil in a skillet over medium heat. Place chicken breasts in the skillet and cook for 8 minutes, or until chicken is easy to move and edges are opaque.

Flip over; cover the pan, and lower heat to medium-low. Continue to cook for 10 minutes.  Remove chicken from skillet, cover, and set aside.

In the same skillet, heat 1 tablespoon olive oil.  Add diced onions and cook over medium heat for 3 minutes, or until softened.  Stir in the garlic and cook for 30 seconds, or until fragrant.

Add chicken broth and scrape up the pieces stuck at the bottom of the pan.  Stir in the heavy cream and let simmer for a couple minutes.

Add baby spinach; cook for a minute, or until just wilted.  Melt in the parmesan cheese.

Return chicken breasts to the skillet to simmer with the sauce for about 3 to 4 minutes.  Remove from heat and serve.

Creamed Spinach–Stuffed Salmon from Delish.com.

Creamed Spinach–Stuffed Salmon

salmon

Kosher salt

black pepper

(8-oz.) block cream cheese,

c. mozzarella

c. frozen spinach, defrosted

red pepper flakes

butter

lemon

We love this recipe! We've had it twice now and it will become a regular menu item for us.

This dish was so awesome 👏🏽 💙💙new to add for dinner

https://streaming.hearstdigitalstudios.com/b86db338-caa1-4d9e-9842-b4d45fc8269f/video_rover_16x9_1080p_hd_1550184830_73656.mp4

Creamed Spinach Stuffed Salmon Will Be Your New Favorite Weeknight Dinner

This pan seared salmon with creamed spinach and topped with a creamy sauce is all made in one pan for an easy weeknight dinner.

One Pan Creamy Salmon and Spinach

green onions,

cream

Boursin garlic and fine herbs cheese, room temperature (see Notes)

freshly grated parmesan cheese (see Notes)

Season salmon

Pat salmon fillets dry on both sides with a paper towel then season with salt and pepper.

Cook salmon

Heat butter in a large nonstick skillet over medium-high heat. Tilt and rotate the pan so the butter evenly coats the bottom of the pan. When the pan is hot, carefully add the salmon skin side down. Cook, undisturbed,  for about 4-5 minutes and the salmon flesh looks opaque about 1/2 way up the sides. Carefully flip the salmon and cook for 3-4 minutes more or until the salmon is cooked to your liking  (about 120 degrees F internal temperature for medium rare). Transfer the salmon to 4 plates. Set aside.

Make sauce

To the same pan, add green onions and cook until soft, about 3 minutes. Add in cream, milk, and Boursin cheese. Cook, continuing to stir, until cheese has melted completely. Add spinach and toss with tongs until the spinach is wilted. Add parmesan cheese. Continue tossing until spinach is evenly coated, parmesan cheese is melted and sauce has thickened slightly.

Serve

Divide the spinach among the 4 servings, spooning sauce over the spinach and salmon. Garnish with chopped green onions if desired.

This was so quick and easy! I only had salmon without skin so I used that and added crushed red pepper at the end. Everything else I did exactly as the recipe instructed and it was a hit! Thanks for sharing!

Fresh spinach and crimini mushrooms cooked in white wine sauce.

Creamed Spinach and Mushrooms in White Wine Sauce

oz fresh baby spinach

lb crimini mushrooms

vegetable oil

garlic

white wine

heavy whipping cream

Salt and fresh cracked black pepper

Preheat a large cooking pan over medium heat and add oil.

Chop spinach and slice mushrooms. Add mushrooms and spinach into the cooking pan. Season with some salt and pepper, cover and cook until spinach is a little more than half way cooked down, stir occasionally.

Take off the lid and continue cooking until spinach is all wilted. Peel garlic cloves and smash them with your knife (be careful or use a metal spatula to smash it). Add garlic to spinach and mushrooms and mix well.

Add white wine and simmer for a few minutes. Add heavy cream, taste and add more salt as needed. Simmer for about 5 minutes and serve.

This 5-star rated recipe for my favorite steakhouse style, extra creamy, Creamed Spinach recipe is so easy only 20 minutes to make. It is a tried and true family favorite and I guarantee you will love it!

The Best Creamed Spinach Recipe

(10 oz) bags frozen chopped spinach

yellow onion, diced

garlic, minced

oz cream cheese

mozzarella cheese

salt and pepper,

Cook spinach in microwave according to package directions....

Cook spinach in microwave according to package directions. Remove excess water (squeeze carefully using cheese cloth, a tea towel, or a colander) and set aside.

In a large skillet over medium high heat,...

In a large skillet over medium high heat, melt butter. Add onion and sauté until translucent.

Add garlic and cook for 30 seconds. Add cream...

Add garlic and cook for 30 seconds. Add cream cheese and cook, stirring, until melted.

Add heavy cream and cook for 2 minutes....

Add heavy cream and cook for 2 minutes. Add mozzarella cheese, parmesan cheese, salt and pepper. Stir till combined.

Fold in spinach into cream sauce and cook...

Fold in spinach into cream sauce and cook for an additional minute to reheat spinach.

Serve immediately or store in an airtight container...

Serve immediately or store in an airtight container in the fridge for up to a week. The leftovers reheat great and you can also freeze it!

https://mediavine-res.cloudinary.com/video/upload/bojadoujnnfbe60ycysg.mp4

<p>This 5-star rated recipe for my favorite steakhouse style, extra creamy, Creamed Spinach recipe is so easy only 20 minutes to make. It is a tried and true family favorite and I guarantee you will love it!</p>

The Best Creamed Spinach

Classic Creamed Spinach is creamy, cheesy goodness. This is the best way to eat spinach. You’ll never look at leafy greens the same!

Classic Creamed Spinach

salted butter

baby spinach leaves

garlic (minced)

salt

Heat a large skillet with lid over medium-high heat. Add in butter and melt.

Add in spinach leaves. Cover with lid and let spinach wilt, 3 to 4 minutes.

Once spinach is wilted, add in garlic and flour and toast 2 minutes, stirring constantly.

Pour in heavy cream and bring to a simmer. Liquid should thicken immediately upon simmering.

Turn off the heat and season with salt, pepper, and nutmeg. Stir in parmesan cheese until melted, or serve with parmesan cheese sprinkled on top.

This creamed spinach recipe is made with fresh baby spinach and cream cheese. It's deliciously rich and creamy, but not over the top. Recipe yields 4 to 6 side servings.

Fresh Creamed Spinach

yellow onion, finely chopped

cayenne pepper (optional,

garlic, pressed

cream cheese,

Parmesan cheese

In a medium Dutch oven over medium heat, melt the butter. Add the onion, salt, pepper and optional cayenne. Cook until the onion is soft, about 5 minutes. 

Add the spinach in big handfuls, stirring after each one. Cook until all of the spinach is wilted, about 3 to 5 minutes. 

Add garlic and cook until fragrant, about 1 more minute. 

Add the cream cheese to the pot. Continue cooking and stirring until the cream cheese has completely melted and the mixture is creamy. Add the Parmesan and stir to combine. 

Remove the pot from the heat. Carefully taste, and season with additional salt and pepper, if you’d like. Serve warm.

One of my favorites. I love it served with a fried egg and potatoes. Breakfast becomes dinner in a snap.

Hi Kate,
I give you a 5 star rating for the truly delicious awesome Creamed Spinach. I happen to be a spinach freak eating spinach daily for either breakfast or dinner. So good for the body. Thanks for such a tasty and different spinach recipe for me to have and to make use of.
You offer many great recipes which I have enjoyed. I thank you.
Larry

Great recipe. I  creamed spinach. The only difference is I use plant based cheese + the same w/the cream cheese. I love Kite-Hill plant based products.

I had NO idea what to make for dinner, and then this recipe arrived in my inbox, sounding delicious, so thank you!  I love how simple and easy it is, and the fam scarfed it down.  I used olive oil instead of butter, for my cholesterol's sake, and added about half a can of artichoke hearts.  Was awesome!

I just made this for lunch and served it over roasted baby potatoes. Instead of Parmesan cheese, I used nutritional yeast because that’s what I had. Thanks for another exceptional recipe, Kate!

This was soooo good, easy, and flavorful! I will definitely cook this again. Thank you!

This was delicious! I’ve never made creamed spinach before and this was easy and quick. I used a 20once bag of frozen spinach and it was great.  Thank you!

I made this for Thanksgiving and it was delicious. Even a relative who claimed shebdoes not like spinach devoured it with gusto.

I’ve made numerous Cookie &amp; Kate recipes and they never disappoint! Tonight was no exception. I made creamed spinach this evening and it was fantastic! Next time I’ll add more spinach and less cream cheese so it’s not as rich but it was absolutely delicious! Thanks again for giving us yet another family favorite, Kate.

Just had this for dinner with some boiled baby potatoes with a coating of salted butter and grilled chicken for my husband and two fried eggs for me. The two of us devoured this delicious spinach dish in a matter of minutes, although it should have been enough for 4 to 6 people, according to the recipe. Oops! :D Anyway, yum! Love from the Netherlands!

Wow, I loved this!  Made exactly as written except I could only find a 16oz spinach/kale/chard blend in the store.  I figure it's even healthier that way!

Delicious.  I didn’t both with the onion and my cayenne got away from me, but it was so good.  Thank you.

A great quick vegi for a weeknight. Trying to stay away from flour so appreciated the creamy texture without a béchamel sauce. Definitely putting this one I to regular rotation.

I love this recipe for creamed spinach.  It came out tasting really yummy! Thanks for the recipe.  I will be making this more often for sure…it’s so simple to make : )

I made this for Thanksgiving and it was a huge family hit! I quadrupled the recipe and it was perfect! Hardly any left when the meal  was over. I'm making it for Christmas tomorrow with our prime rib! I think it's a new tradition!

You're right.  BEST SPINACH EVER!!!  Used this to make salmon en crote (from how sweets eats) and it was amazing. This is a keeper.

This recipe is delicious! I’ve never had creamed spinach and I absolutely love this. Very easy and flavorful. I used a bag of frozen spinach instead of fresh spinach because that’s what I had. Try it!

I made this for tonight's dinner. It was fantastic, I loved it it tasted great. Thank you

Took this to a small potluck gathering last night.  Everyone really enjoyed.  Who-d thought spinach would be a hit!!  Easy to make and great on keto!!  Thank you!

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