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Creamed Spinach

Classic comfort food deliciously reinvented.

Time

45 min

Serving size

4

  • VEGAN

  • DAIRY-FREE

  • UNSWEET SILK

preparation

  1. Place the spinach in a large saucepan or stockpot with 1/2 cup water. Cook, covered, over medium heat until the leaves are wilted, about 4-5 minutes.
  2. Drain in a colander and let cool.
  3. Press or squeeze out the excess water from the spinach and finely chop. Set aside in a medium bowl.
  4. In a saucepan, heat the Silk with the bay leaf to just below the boiling point and set aside.
  5. In another saucepan, heat the olive oil over medium-high heat and saute the minced shallots for 2-3 minutes to soften. Sift in the flour and cook, stirring with a wooden spoon, over medium heat until the flour is lightly browned, about 2 minutes.
  6. Remove from heat and let cool slightly.
  7. Slowly whisk in the warm Silk and return the saucepan to the heat.
  8. Bring sauce to a boil and reduce the heat to a simmer, whisking often to prevent lumps. Cook for 6-8 minutes until it reaches the consistency of thick cream.
  9. Remove the bay leaf.
  10. Mix in the spinach. Add the salt, pepper and nutmeg to taste.

Ingredients

  • 1 1/2 lbs fresh baby spinach

  • 2 CUPS SILK UNSWEET ALMONDMILK OR ORGANIC UNSWEET SOYMILK

  • 1 bay leaf

  • 1 Tbsp olive oil

  • 1 Tbsp minced shallot

  • 2 Tbsp flour

  • 3/4 TSP SALT

  • FRESHLY GROUND BLACK PEPPER

  • PINCH OF FRESHLY GRATED OR GROUND NUTMEG