Vegan Creamed Spinach

Vegan Creamed Spinach

Serves 6
Fresh, citrusy and light, this creamed spinach pairs perfectly with lighter fare or cool weather entrées.
  • 12 cups fresh baby spinach
  • 1 cup plain gluten-free soymilk, unsweetened
  • 2 teaspoons orange zest, finely grated
  • 2 teaspoons lemon zest, finely grated
  • 2 teaspoons vegan margarine
  • 1/2 cup yellow onion, minced
  • pinch of nutmeg
  • Sea salt, to taste
  • 4 tablespoons sliced almonds, toasted
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Steam spinach with a few tablespoons of water until just wilted. Squeeze out excess water and coarsely chop.

Place soymilk, orange zest and lemon zest in a small saucepan and bring to a boil. Simmer, stirring frequently, until reduced by half.

Heat margarine over medium heat in sauté pan and add onion. Cook until onion is translucent. Add spinach and cook until most of liquid has evaporated.

Add reduced soymilk to spinach and cook until thickened, stirring occasionally. Season with a pinch of nutmeg and sea salt to taste. Garnish with sliced almonds.
Nutritional Info: 
Per Serving: 80 calories (35 from fat), 4g total fat, 0.5g saturated fat, 210mg sodium, 10g carbohydrates, (4 g dietary fiber, 1g sugar), 4g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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