Vegan Creamed Spinach: Easy, Dairy-Free Comfort Food for Every Meal

Creamed spinach always brings back memories of cozy family dinners but traditional recipes are loaded with dairy. I wanted to enjoy that same creamy comfort while keeping things totally plant-based so I set out to create a vegan version that’s just as rich and satisfying.

This vegan creamed spinach gets its luscious texture from simple ingredients and comes together in no time. Whether I’m serving it as a holiday side or a quick weeknight veggie boost it never fails to impress. Even my non-vegan friends go back for seconds!

If you’re looking for a way to sneak more greens into your meals without sacrificing flavor this dish is a game changer. Let’s dive in and whip up a bowl of creamy goodness—no cream required.

Why You’ll Love This Vegan Creamed Spinach

You’ll savor how this vegan creamed spinach brings together creamy comfort with a light and nourishing spin. I designed this recipe for cooks who want a plant-based dish that feels decadent but fuels your body with goodness. Each bite delivers tender spinach in a luscious vegan sauce and layers of savory flavor—no heavy dairy needed.

With just one pan and simple ingredients you likely already have in your kitchen you can whip up this side in minutes. The creamy texture comes straight from whole food staples like unsweetened plant milk and cashews—instead of butter or cream—so the dish is both satisfying and gentle on digestion. My approach means every serving stays low in saturated fat and cholesterol-free yet absolutely packed with flavor.

Because this vegan creamed spinach tastes so rich and silky it wins over vegans and non-vegans alike at the dinner table. I’ve even served it to former restaurant guests who confessed they missed nothing from the classic version. Whether you’re aiming for holiday wow-factor or an easy weeknight plate this recipe makes it easy to eat more greens and discover just how delicious vegan food can be.

Ingredients for Vegan Creamed Spinach

Here are the ingredients I use to make my vegan creamed spinach silky, savory, and totally plant-based. Each item adds nutrition and flavor without any heavy dairy.

• 1 pound fresh spinach, washed and roughly chopped (or 16 ounces frozen spinach, thawed and squeezed dry)
• 1 tablespoon olive oil
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1 cup raw cashews, soaked for at least 2 hours and drained
• 1 cup unsweetened plant milk (I prefer almond or soy for extra creaminess)
• 2 tablespoons nutritional yeast
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• ½ teaspoon ground nutmeg
• 1 teaspoon sea salt, more to taste
• ½ teaspoon ground black pepper
• Pinch of red pepper flakes (optional, for heat)

Ingredient Prep Steps

1. Soak cashews in hot water for at least 2 hours, then drain them well. This ensures a smooth, creamy base.
2. Wash and chop your fresh spinach. If using frozen, thaw completely and squeeze out excess water.
3. Dice onion and mince garlic finely to distribute savory flavor throughout every bite.
4. Measure out all seasonings so they’re ready to go once you start cooking.

This ingredient list packs plant-powered nutrition and umami flavor into every bite of my vegan creamed spinach.

Tools and Equipment Needed

I rely on a few key tools to make vegan creamed spinach creamy and luscious every time. Here is what I use in my kitchen:

• Large skillet or sauté pan: For wilting spinach and cooking aromatics evenly.
• High-speed blender or food processor: For blending soaked cashews and plant milk into a silky sauce.
• Sharp chef’s knife: For chopping onion, garlic, and spinach efficiently.
• Cutting board: A sturdy surface makes prep safe and simple.
• Measuring cups and spoons: For precise measurement of ingredients.
• Medium mixing bowl: To soak the cashews and hold chopped spinach.
• Wooden spoon or silicone spatula: For stirring without scratching your pan.
• Fine mesh strainer or colander: For draining soaked cashews and rinsing spinach.

I find these tools make plant-based cooking fast and enjoyable. A high-speed blender transforms simple cashews into a luxurious sauce in minutes. A good skillet ensures the spinach cooks down without burning. With these kitchen basics, I bring out the classic texture and taste in every vegan creamed spinach batch.

Make-Ahead Tips

Preparing vegan creamed spinach in advance can save time and help meals come together easily. Here is how I make sure this dish stays creamy and fresh for any occasion.

• I cook the creamed spinach completely and let it cool before storing it in an airtight container.
• For best flavor and texture, I refrigerate it for up to 3 days. When ready to enjoy, I reheat it gently in a skillet over medium heat. I add a splash of unsweetened plant milk and stir until the sauce loosens and regains its creamy consistency.
• If I want to prepare only the components ahead, I pre-soak and blend the cashew cream and chop the onion, garlic, and spinach the night before. This makes assembly fast the next day.
• For freezer storage, I cool the cooked spinach completely, then pack it into portions in freezer-safe containers. It keeps well for up to 2 months. To serve, I thaw overnight in the refrigerator, then warm it on the stovetop, stirring often to avoid separation.

By prepping these steps ahead, I keep the process stress-free and ensure vegan creamed spinach is always ready for meals or gatherings.

Directions

I walk you through making my vegan creamed spinach in four easy steps. Each stage brings out rich flavor and keeps things fresh and satisfying.

Prep the Spinach

I rinse the fresh spinach leaves thoroughly under cool running water. I pat them dry or spin them in a salad spinner to remove excess moisture. If the spinach has thick stems, I trim those off for a more tender finished dish. I rough-chop the leaves into bite-sized pieces and set them aside.

Create the Dairy-Free Cream Sauce

I add the soaked cashews, unsweetened plant milk, nutritional yeast, lemon juice, and a pinch of salt to my high-speed blender. I blend everything on high until the mixture is completely smooth and creamy, with no grainy bits. If the sauce feels too thick, I add a splash more plant milk to reach a pourable consistency.

Combine and Cook

I heat the olive oil in a large skillet over medium heat. I sauté the diced onion until soft and translucent, about three to four minutes. I add the minced garlic and cook for another thirty seconds, stirring continuously so the garlic does not burn. I add the chopped spinach to the pan in batches, letting it wilt down and stirring occasionally, for about three to four minutes total. Once the spinach is wilted and bright green, I pour in the cashew cream sauce. I stir and cook everything together for two to three minutes, allowing the sauce to thicken and coat the spinach.

Adjust Seasonings and Finish

I taste the creamed spinach and adjust salt, pepper, and nutmeg to my liking. If I want more brightness, I squeeze in a bit more lemon juice or sprinkle in a little extra nutritional yeast for savoriness. Once the flavors balance to my taste, I remove the skillet from heat. I serve the vegan creamed spinach hot, sprinkled with fresh black pepper or a pinch of smoked paprika if I want an extra kick.

Serving Suggestions

I love pairing my vegan creamed spinach with a variety of mains and sides to create a satisfying and balanced meal. This creamy dish holds its own at the center of a cozy weeknight plate or as part of a lavish holiday spread. Try serving it alongside roasted sweet potatoes, grilled portobello mushrooms, or crispy baked tofu for plenty of plant-based protein and flavor contrast.

For an even heartier dish, I sometimes scoop my creamed spinach onto a bed of fluffy quinoa or brown rice. The grains soak up the rich cashew sauce and add extra texture and nutrition. If I am preparing a Sunday brunch, I like to spoon the spinach over toasted sourdough or tuck it into a warm vegan breakfast burrito with beans and avocado.

This vegan creamed spinach makes a beautiful filling for savory pastries or as a topping for vegan pizza and baked potatoes. You can also use it as a luscious spread for open-faced sandwiches with sliced tomatoes and a sprinkle of fresh herbs. For gatherings, I offer it as a component on a warm appetizer platter next to veggie meatballs or crispy cauliflower bites.

If you are hosting a holiday meal, I recommend serving the creamed spinach alongside traditional favorites like vegan lentil loaf, mashed potatoes, and roasted root vegetables. Its velvety texture and deep umami flavor make it the ultimate comfort food at any time of year.

Storage and Reheating Tips

When I make vegan creamed spinach for my classes or meal prep, I want every serving to taste fresh and creamy. For best results, I follow these storage and reheating steps to keep the flavor vibrant and the sauce silky.

Refrigeration

• Let the creamed spinach cool completely before transferring it to a glass or BPA-free plastic airtight container.
• Store in the refrigerator for up to three days.
• For optimal texture, press a piece of parchment directly onto the surface to prevent a skin from forming.

Freezing

• Place cooled vegan creamed spinach in a freezer-safe container, leaving about half an inch of space at the top for expansion.
• Label with the date to track freshness.
• Freeze for up to two months.
• To thaw, move the container to the refrigerator overnight for gentle defrosting. For best consistency, avoid microwaving directly from frozen.

Reheating

• Pour the chilled creamed spinach into a nonstick skillet or saucepan.
• Add one to two tablespoons of unsweetened plant milk if the mixture has thickened.
• Warm gently over medium-low heat, stirring frequently until heated through and creamy.
• If using a microwave, transfer a portion to a microwave-safe dish, add a splash of plant milk, and cover loosely. Heat in 30-second intervals, stirring between each, until evenly warmed.

Table: Storage Recommendations

By storing this dish properly, I keep my homemade vegan creamed spinach tasting fresh, creamy, and nourishing each time I reach for leftovers.

Conclusion

I love how vegan creamed spinach brings a touch of nostalgia while fitting perfectly into a modern plant-based lifestyle. It’s a dish that feels both wholesome and indulgent without any of the heaviness of dairy.

Whether you’re planning a special dinner or just looking for a quick way to add more greens to your plate this recipe always delivers. I hope you’ll give it a try and enjoy every creamy bite as much as I do.