Rich, creamy, and intensely satisfying, this dairy-free, vegan creamed spinach is a classic accompaniment to grilled steak or tofu!, or pair it with eggs for a modern take on eggs florentine.
Yield: 2 to 4 servings
Active Time: 15 minutes
Total Time: 20 minutes
1 pound baby spinach
2 shallots, thinly sliced
1 clove garlic, minced
3/4 cup coconut milk
1/2 teaspoon dijon mustard
1 tablespoon nutritional yeast
Juice of 1 lemon
1/4 teaspoon nutmeg, freshly grated
Sea salt and pepper
Zest of 1 lemon
Heat a knob of coconut oil in a large skillet and cook the spinach until just wilted. Transfer the spinach to a colander to drain out excess water.
In a small saucepan, sweat the shallots and garlic. Whisk in the coconut milk, dijon, nutritional yeast, lemon juice, and nutmeg. Cook and reduce slightly.
Press excess water out of the spinach and return to the large skillet over medium heat.
Pour in the coconut milk mixture, stir, and heat until warmed. Be careful not to overcook so that the spinach retains its bright color. Season with salt, pepper, and lemon zest. Serve warm.