Vegan Creamed Spinach

Vegan Creamed Spinach

Recipe Rating: 3.52138
Serves 6
Fresh, citrusy and light, this creamed spinach pairs perfectly with lighter fare or cool weather entrées.
  • 12 cups baby spinach
  • 1 cup unsweetened plain soymilk
  • 2 teaspoons finely grated orange zest
  • 2 teaspoons finely grated lemon zest
  • 2 teaspoons vegan margarine
  • 1/2 cup diced yellow onion
  • grated nutmeg, Pinch of
  • 1/4 teaspoon fine sea salt
  • 4 tablespoons sliced almonds, toasted
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.

Melt margarine over medium heat in sauté pan and add onion. Cook until onion is translucent, 5-7 minutes. 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.