Creamed Spinach Recipe | The Black News Report

Creamed spinach in bowl with spoon.

A rich cashew-based sauce makes this vegan Creamed Spinach Recipe velvety, smooth, and absolutely delicious! It’s easy enough to make for a weeknight dinner, but impressive enough to scale up for a holiday celebration.

When I was working on this vegan Creamed Spinach Recipe, I played around with a few different options for the cream sauce. After a few rounds of testing, the winner was clear: Cashew Cream! It makes this creamed spinach luscious, silky, and positively decadent. I also love that cashews add just a touch of sweetness, balancing the savoury flavours in the dish. This is a side you’ll make again and again!

Why This Creamed Spinach Is the Easy Side You Need in Your Life

Easy side dishes are a dime a dozen. But easy fancy side dishes? Those are a little harder to find! This creamed spinach recipe is simple to make but sure to impress.

Ultra-creamy texture. A blend of cashews and plant-based milk creates a smooth, silky sauce that’s so rich, you’ll totally forget it’s dairy-free.
Easy to make. Frozen spinach minimises your prep work and the cooking time! (My Vegan Creamed Corn and Creamed Onions are easy too.)
Versatile. Scale this recipe up for an amazing make-ahead holiday side dish, or make the recipe as-is for a weeknight.

Notes on Ingredients

Here are the ingredients you’ll need for this creamed spinach recipe. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

Vegan butter – I used my Homemade Vegan Butter, but store-bought is fine too.
Onion and garlic – These create a savoury base of flavour. For a slightly different spin on this recipe, swap the fresh garlic for a head of Roasted Garlic.
Spinach – I share options for frozen or fresh spinach below.
Cashews – Make sure they are raw, unsalted cashews, which blend up more smoothly than roasted.
Plant-based milk – Use unflavoured and unsweetened. (You don’t want vanilla flavoured spinach!)
Vegan Parmesan cheese – Although I do love my homemade Vegan Parmesan Cheese, this is a recipe where store-bought vegan Parm grated off the block works better, as it melts smoothly into the sauce. Nutritional yeast also works for a more budget-friendly option.
Seasonings – Nutmeg, salt, and black pepper.

How to Make Vegan Creamed Spinach

This recipe is easy as can be! Let’s break it down step by step. (If you’re using fresh spinach, those instructions are in the printable recipe card.)

Onion and garlic cooking in skillet. — Sauté the aromatics.

Cashew cream added to spinach in skillet. — Sauté the aromatics.

Prepare the cashew cream. Blend the soaked cashews with the plant milk until the mixture is smooth.
Cook the aromatics. Sauté the onion in the vegan butter for 3 to 4 minutes, then add the garlic and cook 1 minute more.
Add the spinach. Stir in the spinach and cook for 2 to 3 minutes.
Make it creamy. Pour in the cashew cream and simmer until thickened.

Vegan Parmesan added to creamed spinach in skillet. — Add seasonings and Parmesan.

Spoon in skillet of creamed spinach. — Add seasonings and Parmesan.

Season. Add the nutmeg, salt, black pepper, and vegan Parmesan and stir until the cheese melts into the sauce.
Serve. Season to taste and serve.

Tips and Variation Ideas

Make it spicy. You know I love a little extra heat! You can stir in a pinch (or two) of crushed red pepper flakes with the garlic for a kick.
Swap in kale. Chopped lacinato kale makes a hearty alternative to spinach. You’ll just need to cook it a bit longer to soften it.
Drain the spinach well. This is key! If it’s too soggy, it’ll make your cream sauce watery.
Get a head start. Creamed spinach is a fantastic make-ahead holiday side because it reheats quickly. Just note that you might have to add a splash of plant milk because the sauce can thicken in the fridge.

Serving Suggestions

We’ve been loving this creamed spinach recipe on top of Vegan Mashed Potatoes instead of gravy. It’s such a comfort food dinner! It also pairs well with sides like Cornbread Stuffing and Baked Vegan Mac and Cheese. Or if you’re making it for a holiday, serve it with a main dish like Vegan Wellington or Tourtière.

How to Store and Reheat Leftovers

To store: Store leftovers in an airtight container for up to 4 days. I don’t recommend freezing this recipe, as the cashew cream can become grainy.
Reheat: Warm this creamed spinach recipe on the stovetop over low heat, stirring occasionally. If the sauce seems too thick, add a splash of plant milk.

More Vegan Side Dish Ideas

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Vegan Creamed Spinach

This rich Vegan Creamed Spinach recipe is made with cashew cream for a luxurious, velvety sauce. A delicious and EASY plant-based side dish!

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 325kcal

Author Jessica Hylton

Ingredients

2 tablespoons vegan butter 28g
1 small onion finely chopped – 100g
1 clove garlic
1 pound frozen chopped spinach thawed and squeezed dry (or 2 pounds fresh spinach, cooked and squeezed) – 450g (or 900g fresh)
⅔ cup raw cashews soaked in hot water for 20 minutes, then drained – 45g
1 ¼ cup unsweetened plant-based milk almond, soy, or oat – 180mL
1 cup vegan parmesan cheese 100g
¼ teaspoon ground nutmeg 0.5g
½ teaspoon sea salt or to taste – 3g
¼ teaspoon freshly ground black pepper 1g

Instructions

To Use Fresh Spinach:

Rinse 2 pounds (900 grams) of spinach thoroughly in cold water, swishing to remove dirt. Drain well and repeat if needed.
Remove any thick stems or damaged leaves. Baby spinach can be left as is.
Bring a large pot of salted water to a boil. Add spinach and cook for 30–45 seconds, just until wilted and bright green.
Immediately transfer to a bowl of ice water (or just very cold water) to stop cooking and preserve color.
Drain the spinach and squeeze out as much water as possible using your hands or a clean towel.
Roughly chop the spinach into small pieces — you’ll have about 1 pound (450 grams) cooked spinach ready to use.
Prepare Cashew Cream: In a blender, combine soaked cashews and plant-based milk. Blend until completely smooth and creamy. Set aside.
In a large skillet, melt vegan butter over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant.
Stir in the thawed (and well-drained) frozen spinach, or pre-cooked fresh spinach. Cook for 2–3 minutes, stirring to combine with the onions.
Pour in the cashew cream. Stir well and let simmer for 2–3 minutes until thickened.
Add nutmeg, salt, and black pepper. Stir in vegan parmesan cheese until melted and smooth.
Taste and adjust seasonings if needed. Serve hot as a side dish with roasted vegetables, mashed potatoes, or a main course.

Notes

To store: Store leftovers in an airtight container for up to 4 days. I don’t recommend freezing this recipe, as the cashew cream can become grainy.
Reheat: Warm this creamed spinach recipe on the stovetop over low heat, stirring occasionally. If the sauce seems too thick, add a splash of plant milk.

Nutrition