Creamed Spinach that Even Picky Eaters Love

You never know what might show up in a CSA produce box. That’s half the fun of it! But sometimes, it’s light on variety and overflowing with one particular vegetable, like spinach. I still remember the time I couldn’t close my refrigerator door because it was so stuffed with greens. To remedy the space issue I spent the afternoon washing, steaming, and freezing spinach. And that night, I made this dairy-free creamed spinach recipe for the first time. It’s since become a favorite side dish for both weeknight and holiday dinners.

Dairy-Free Creamed Spinach with Vegan & Gluten-Free Options

I first shared this dairy-free creamed spinach recipe about 15 years ago on my blog Flo & Grace. We decided to update it here on Go Dairy Free since it’s typically such a dairy-focused recipe (no cheese or cream needed in this version!). I have also included options for additional dietary needs in the recipe and in the FAQs below.

Do I Have to Soak the Cashews?

I recommend it for the creamiest results. But if you don’t have time, grind the dry cashews in your spice grinder until powdered. Add the ground cashews to your blender with the other ingredients and proceed with the recipe. You will need to increase the water in the recipe, as it will thicken quite a bit.

Can I Use a Different Nut?

I’ve only use cashews in this dairy-free creamed spinach, but I think macadamia nuts would be delicious. Blanched almonds might be good. If using almonds, I might use part pine nuts to add more richness. Feel free to experiment and see what you like!

Do You Have a Nut-Free Option?

I haven’t tested this recipe without nuts. In theory, you could use sunflower seeds in place of the cashews, but seeds do have a more pronounced taste. Instead, I might omit the nuts, substitute dairy-free milk alternative for the water, increase the liquid to 1/2 cup, and increase the flour to 2 tablespoons. You might need to cook the cream sauce down a little longer to thicken it and create a seamless flavor before adding the spinach. You can adjust the liquid and seasonings from there.

What Can I Substitute for the Nutritional Yeast?

If you are just nutritional yeast averse, try it! It is really just a seasoning, and used in a small amount to add umami to this dairy-free creamed spinach. If nutritional yeast is a no go, you can omit it, or substitute a little miso. I would start with 1/4 to 1/2 teaspoon miso, and start with the lesser amount of salt. You can add both to taste.

How Much Fresh Spinach will I Need?

You’ll need about 8 cups, or 8 to 10 ounces, of fresh spinach for this dairy-free creamed spinach recipe.

Can I Use Frozen Spinach?

You can use frozen spinach. It needs to be defrosted and squeezed to remove excess moisture, but you don’t need to steam it. It’s typically already wilted down. I would get two 10-ounce packages of frozen spinach, which should provide more than enough.

Can I Use Kale or Cabbage Instead of Spinach?

Realistically, you can use any greens, but each type will have it’s own taste and texture. Kale will be more rustic and bitter, and won’t soften as much. Cabbage is sweeter with a thicker bite. Collard greens or Swiss chard are also thicker, and have a bitter texture that mellows more than kale once cooked. You could also use a mix of greens.

What Gluten-Free Flour Do You Recommend?

Use a gluten-free flour blend, like King Arthur Measure for Measure. Single gluten-free flours don’t tend to work quite as well for thickening and for making smooth sauces. If you only have single gluten-free flours on hand, I would use a 50/50 mix of a flour and a starch for best results.

How Many Will this Feed as a Thanksgiving or Christmas Side Dish?

Because more sides are usually served at holiday meals, you won’t need as much per serving. I would say this vegan creamed spinach could serve 8 people if you will have additional side dishes. And yes, you can serve it to everyone. It’s simply delicious, whether or not your dairy free!

Special Diet Notes: Creamed Spinach

By ingredients, this recipe is dairy-free / non-dairy, optionally egg-free, optionally gluten-free, peanut-free, optionally soy-free, added sugar-free, optionally vegan, plant-based, and vegetarian. Be sure to choose the mayonnaise, butter alternative or oil, and flour that suit your dietary needs.

Alexa Croft

Dairy-Free Creamed Spinach

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When I first made it, this recipe surpassed my family's expectations. My sons gobbled it up and my husband and I had thirds! Please note that the Prep time is hands-on time only. Allow several hours for the cashews to soak ahead of time. If you don't have soaking time, see the FAQs above.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Side

Cuisine: American

Calories: 272

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• ½ cup raw cashews soaked for 4 to 6 hours
• ½ medium onion roughly chopped
• ¼ cup filtered water plus more if needed
• 3 tablespoons mayonnaise regular or vegan
• 1 teaspoon nutritional yeast
• ¼ to ½ teaspoon salt to taste
• ⅛ teaspoon black pepper
• Pinch nutmeg
• 2 tablespoons dairy-free buttery spread or olive oil
• 1 tablespoon all-purpose flour or gluten-free all-purpose flour wheat or gluten-free
• 2 to 3 cups steamed chopped spinach (see Spinach notes below)

Method

 

1. Drain the soaked cashews and put them in your blender. Add the chopped onion, water, mayonnaise, nutritional yeast, salt, pepper, and nutmeg. Blend the ingredients on high for 1 to 2 minutes, or until the mixture is smooth and creamy.
2. Heat the buttery spread or olive oil in a medium saucepan over medium-high heat. Whisk in the flour. Cook while stirring constantly for 1 minute. Whisk in the cashew cream mixture and continue whisking for 1 minute. Stir in the spinach and heat through. Stir in more filtered water if it thickens too much.

Nutrition

Serving: 1Calories: 272kcalCarbohydrates: 16.8gProtein: 9.8gFat: 21gSaturated Fat: 3.6gSodium: 430mgFiber: 5.9gSugar: 2.4g

Notes

Washing Spinach: If your spinach isn’t pre-washed, fill both sides of a double sink with cold water (you can use large bowls if you don’t have a double sink). Plunge the spinach into one side of sink. Agitate it well then allow the spinach to sit for a minute while any sediment settles. Without disturbing the water, gently transfer the spinach to the other half of sink and agitate well. Transfer the spinach in batches to a salad spinner and spin.

Steaming Spinach: Trim large stems off of washed spinach. Add the spinach to a large pot along with 1/4 cup filtered water. Place the pot over medium-high heat, cover, and steam for about 3 minutes or until the spinach wilts. Don’t overcook it or it will become soft and mushy. Plunge the steamed spinach into ice-cold water (this step helps preserve the vibrant green). Spin the steamed spinach in a salad spinner and/or squeeze out excess water with your hands. Transfer the spinach to a cutting board and chop.

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Also Try Our Dairy-Free Creamed Peas Recipe!