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Creamed spinach that's rich and decadent without a drop of dairy. Fresh spinach wilts down to its glossy best, then gets folded through a creamy coconut milk sauce with garlic, herbs and nutritional yeast. Twenty minutes, four sides, zero cream.
Pro Tips
- Wilt the spinach in handfuls, letting each batch collapse before adding the next — the whole 30 ounces cooks down in 2-3 minutes this way.
- Press the drained spinach hard with the back of a spoon in the colander. This step is crucial: un-squeezed spinach is the number-one cause of a watery sauce.
- Wipe the pot dry before making the sauce so no stray spinach water dilutes the coconut milk.
- Whisk the coconut milk, garlic, nutritional yeast and onion powder only 1-2 minutes until smooth and barely simmering, then take it off the heat.
- Stir the chopped chives and parsley in first, then the drained spinach, so the herbs perfume the sauce rather than getting lost in the leaves.
Frequently Asked Questions
Why is my creamed spinach watery?
The spinach wasn't squeezed dry enough. Press firmly in the colander until almost no liquid runs out — the sauce clings to dry spinach, not wet.
Can I use frozen spinach?
Yes — about 24 ounces of frozen spinach replaces the fresh. Thaw it completely and squeeze out every bit of excess water before adding it to the sauce.
What makes it creamy without dairy?
Full-fat canned coconut milk plus nutritional yeast — the yeast adds the savory, cheesy depth that makes the sauce taste like the classic.
What should I serve it with?
It's the perfect accompaniment to grilled steak, roast chicken or fish. A tiny pinch of nutmeg stirred into the sauce is a lovely variation.
Recipe Card
Ingredients
Method
- 1. Wilt the Spinach: In a large pot or Dutch oven, bring the ¼ cup of water to a simmer over medium-high heat.
- Add the spinach in large handfuls, stirring continuously. Allow each batch to wilt before adding the next.
- Cook for about 2-3 minutes, until all the spinach is bright green and fully wilted.
- 2.
- Drain the Spinach Thoroughly: Pour the cooked spinach into a colander.
- Using the back of a large spoon or a spatula, press down firmly on the spinach to squeeze out as much excess liquid as possible. This step is crucial for preventing a watery sauce.
- Set the drained spinach aside.
- 3. Create the Cream Sauce: Wipe the now-empty pot dry and return it to medium heat.
- Add the coconut milk, minced garlic, nutritional yeast, and onion powder.
- Whisk constantly until the sauce is smooth and begins to gently simmer, about 1-2 minutes.
- 4.
- Combine and Season: Remove the pot from the heat.
- Stir in the chopped fresh chives and parsley, followed by the drained spinach.
- Mix everything together until the spinach is evenly coated with the creamy sauce.
- 5.
- Serve: Season generously with sea salt and pepper to taste.
- Serve immediately while warm. Recipe Notes & Tips:
- Using Frozen Spinach: You can substitute about 24 ounces of frozen spinach.
- Thaw it completely and then squeeze out every bit of excess water before adding it to the sauce in Step 4.
- For a Thicker Sauce: If you prefer an even thicker consistency, you can whisk in 1 teaspoon of arrowroot starch into the coconut milk mixture before heating it.
- Herb Variations: Feel free to substitute other fresh herbs like dill or tarragon for a different flavor profile. A tiny pinch of nutmeg also complements the spinach beautifully.
