You are going to love this healthy vegan creamed spinach. I eat this year-round because it is so surprisingly light and healthy, but it very much feels like a comfort food. The nutmeg in this gives that warm spice vibe we all crave in the chilly season making this especially good as part of your holiday spread or anytime in the fall.
The inspiration for this vegan creamed spinach comes from one of my favorite places, Wegmans. They have a version that I used to make regularly when I lived near one (Creamed Spinach with Cauliflower Puree Recipe | Wegmans) and when we moved away from Wegmans, I needed to find a way to carry on making this.
To make this, you will need to first make my creamy vegan cauliflower sauce. Don't worry, it's easy and fast! Creamy Vegan Cauliflower Sauce - Merry Little Kitchen
Now this next part is even faster! Sauté half of a minced shallot in ½ tablespoon of olive oil. Cook, stirring occasionally for about 2 minutes. Pour in your cauliflower cream sauce and stir to combine. Next, add in half of your spinach, let it wilt and then add in the remaining spinach, stir until wilted. Add ¼ teaspoon of nutmeg and salt and pepper to taste.
With its rich creaminess and complex flavors, nobody will ever guess this is a healthy side dish. It's decadent while being low calorie and heart healthy. Serve it as is, like a traditional creamed spinach, or serve with tortilla chips or bread on the side like a spinach dip! Feel free to leave out the nutmeg for a more traditional tasting spinach dip, you could even add artichokes for a 'spinach artichoke' style dip.
Healthy Vegan Creamed Spinach
Ingredients
- 1 batch Creamy Vegan Cauliflower Sauce - Merry Little Kitchen
- ½ tablespoon extra virgin olive oil
- ½ shallot, peeled and minced
- 8 ounces fresh spinach
- ¼ teaspoon ground nutmeg
- salt and pepper to taste
Instructions
- Sauté half of the minced shallot in ½ tablespoon of olive oil. Cook, stirring occasionally for about 2 minutes.
- Pour in your cauliflower cream sauce and stir to combine. Next, add in half of your spinach, let it wilt and then add in the remaining spinach, stir until wilted. Add ¼ teaspoon of nutmeg and salt and pepper to taste.
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