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Recipe by Danielle Renov

Creamed Spinach (Dairy Free)

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Creamed Spinach (Dairy Free)
Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Gluten - Wheat
30 Minutes
Diets
- Vegetarian - Pescatarian - Vegan - Low Carb - No Refined Sugar

I’m not a huge side dish person normally, but there’s something about really really good creamed spinach that I can not resist. Serve it alongside any of your holiday meats, underneath a freshly fried, perfectly crisp piece of schnitzel or just eat it out straight out of the pot!

Ingredients

Creamed Spinach

  • 1 tablespoon plus 3 tablespoons Tuscanini Extra-Virgin Olive Oil (divided)

  • 1 small yellow onion, diced

  • 1 and 1/2 pounds fresh spinach, or 32 ounces frozen (see note)

  • 1 clove garlic, minced

  • 1/2 teaspoon kosher salt

  • 3 tablespoons flour

Directions

Prepare the Creamed Spinach

1.

Heat a very large pot over medium high heat. Add one tablespoon oil and onions. Sauté for six minutes.

2.

Add spinach. Gently toss spinach to help it wilt down. As it cooks it will give off liquid. Continue to stir gently until most of that liquid has evaporated. Add salt and garlic. Cook for one minute.

3.

Make a well in the center and add remaining oil and flour. Stir continuously to coat the spinach and slighty toast the flour for about two minutes While stirring, pour in white wine and scrape off any brown bits from the bottom of the pan.

4.

Once the wine has cooked down (about two minutes) stir in oat milk, pepper and pepper flakes. Once the mixture is simmering, taste and adjust salt as needed (be careful here. Add salt grain by grain! Spinach goes from perfect to too salty very quickly!)

5.

Bring spinach to a very gentle boil, turn off heat and VOILA, creamed spinach!

Notes:

  I used fresh spinach, because yum. But you can absolutely use frozen. Just make sure to thaw the frozen spinach in a strainer on your counter top for a good five to six hours, then use a tea towel or cheese cloth to strain out remaining liquid.   To serve on Friday night: place creamed spinach in a Pyrex. Cover with a piece of Gefen Parchment and then wrap tightly with foil. Place on top of another dish that is on the hot plate so it heats slowly and gently!

About

Sponsored by Tuscanini

Recipe tags

creamed creamed spinach danielle renov non-dairy peasloveandcarrots peaslovencarrots spinach Succos Succot Sukkos
Creamed Spinach (Dairy Free)

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Leah Cohen
Leah Cohen
7 months ago

Can I use coconut milk?

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Raquel
Raquel
Reply to  Leah Cohen
7 months ago

Yes

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Bracha Benjamin
Bracha Benjamin
1 year ago

Can I substitute with almond milk?

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Raquel
Raquel
Reply to  Bracha Benjamin
1 year ago

Yes

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Rivka F
Rivka F
1 year ago

The best creamed spinach I ever made!

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Adina
Adina
1 year ago

I made this for Sukkos and it came out delicious and was very flavorful!

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