Vegan Creamed Spinach

Written by
Jolinda Hackett
Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.
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Jolinda Hackett
Updated 10/07/20
creamed spinach
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  • Total: 15 mins
  • Prep: 5 mins
  • Cook: 10 mins
  • Servings: 2 to 3 servings

Whether you are vegan or serving a vegan crowd, this dairy-free version of creamed spinach is sure to satisfy everyone's comfort food craving. This classic side dish may be known as a steakhouse side, but it can also become part of a vegan recipe collection, as it is dairy-free and egg-free. A quick and easy side dish, this vegan creamed spinach uses soup mix as a shortcut, meaning you can have a fresh, flavorful vegetable side dish on the table in just minutes.

Pair this spinach side dish with almost any meal, as it goes well with a variety of vegan dinner recipes. It can also be served as a vegan dip, great in a hollowed-out bread bowl with vegetables, pita chips, or toasted bread as dippers.

Ingredients

  • 1 1/4 cups water

  • 1 package dry onion soup mix

  • 3 pounds fresh spinach or 2 (10-ounce) packages frozen chopped spinach

  • 1/2 cup soy milk (or other non-dairy milk)

Steps to Make It

  1. Gather the ingredients.

  2. In a medium-sized saucepan, bring the water to a simmer.

  3. Add the entire packet of onion soup mix, stirring well to combine.

  4. Once the onion mix is completely dissolved, add the spinach.

  5. Lower the heat to medium and continue to cook for 5 minutes, stirring occasionally, until the spinach is almost cooked. 

  6. Adjust the heat to low, add the soy milk, and simmer for a few more minutes until thickened.

  7. Serve and enjoy.

Recipe Variations

  • If you're not worried about the fat and calories, you could also add in about a tablespoon of vegan margarine.
  • For even more flavor, sprinkle in a bit of nutritional yeast.

Tip

  • If using frozen spinach and you don't have time to thaw it out first, just add it as is. It will quickly thaw and cook in the boiling water.
  • Make sure not to overcook the spinach; it should be simmered until almost done but not mushy.
  • Add more soy milk as desired for a creamier texture, but keep in mind the creamed spinach will thicken up a bit as it cools.

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