How To Make Vegan Cauliflower Creamed Spinach: our recipe is a plant based remake of the classic! a side dish for everyone –low carb, soy, gluten, oil, nut free!
recipe originally published March 8, 2017
TABLE OF CONTENTS
- The Best Vegan Creamed Spinach
- How To Make Cauliflower Creamed Spinach
- Can Creamed Spinach Be Made Ahead?
- How Long Does Creamed Spinach Last?
- Can Creamed Spinach Be Reheated?
- Vegan Holiday Recipes
- Vegan Creamed Spinach Recipe
Vegan Creamed Spinach
The classic steak house side dish gets a vegan update with a rich cauliflower cream. Just as easy to make as the traditional recipe, and has an updated nutritional profile as well – this recipe is vegan, gluten free, and cholesterol free!
Bonus: Do you have low carb eaters at your holiday events? This is the dish to serve!
How To Make Cauliflower Creamed Spinach
Creamed spinach is such a classic recipe, why not add it to your dinner party plan? This recipe is quick and easy to make, and calls for everyday ingredients that you probably already have on hand. Also, the method is straight forward:
- Roast a head of garlic
- while the garlic is roasting…
- Boil cauliflower
- (Reserve the cooking broth)
- Blend cauliflower with broth and seasonings
- Transfer sauce to saucepan over low heat
- Fold in fresh spinach
- Stir to combine and wilt spinach
- Serve warm
Read on for make ahead, meal prep tips.
Can Creamed Spinach Be Made Ahead
If you are making this for the holidays, a dinner party or just meal prepping for your week, Vegan Creamed Spinach can be made ahead! In fact, it is incredibly easy! I prep the cream sauce ahead of time, and have the fresh spinach on hand to finish just before serving. Store both components in the refrigerator.
Simply transfer the refrigerated cream sauce to an appropriate sized saucepan and heat over medium heat, until warmed through. Once the sauce is hot, add the fresh spinach and stir to combine and coat the spinach. That’s it! Transfer to a serving dish and enjoy.
How Long Does Creamed Spinach Last?
This Vegan Creamed Spinach will last 3-4 days if properly stored. Transfer leftover creamed spinach to a container with a lid that seals, and keep refrigerated.
If you are meal prepping this vegan creamed spinach recipe for future meals, keep the fresh spinach separate from the sauce. Allow sauce to cool completely before refrigerating.
Can Cauliflower Creamed Spinach Be Reheated?
Creamed Spinach can be reheated on the stove top or in the oven.
- Heat spinach in a saucepan over medium heat, stirring frequently until warmed through
- Transfer spinach to a baking dish and bake at 325 °F for about 20 minutes, stirring occasionally
Vegan Holiday Recipes
- Ginger Cranberry Sauce
- Roasted Garlic Mashed Potatoes
- Sausage Pies
- Shiitake Rosemary Gravy
- Hearty Roasted Mushroom Bisque
- Lemon Brussels and Kale Salad
- Portobello Wellingtons
- Garlic Pistachio Tarts
- Cranberry Fluff Jello Salad
- Maple Pumpkin Cheesecake Pie
- Candy Cane Truffles
- Chocolate Pretzel Reindeer
- Homemade Baileys Irish Cream
Did You Make This Recipe?
Follow spabettie on Instagram and tag us with #spabettie
We love seeing your recipe photos and remakes – thank you!
- Peel outer layers away, leaving cloves intact with inner peel on. Carefully slice top from the head of garlic. Place in center of a small piece of foil and loosely wrap. Optional: drizzle with olive oil before wrapping (if not oil free). Roast the garlic in a 400° F oven for 45 - 55 minutes, or until soft.
- Place chopped cauliflower in large stock pot with the vegetable bouillon. Add enough water to completely cover cauliflower and then some – an inch or two over. Bring to boil, reduce to simmer. Continue at a simmer for 6-8 minutes, or until cauliflower is tender.
- Reserve the cooking broth.
- Using a mesh strainer with a bowl underneath, drain cauliflower and set aside to cool slightly.
- In a blender, combine cauliflower with one third cup reserved cooking broth, roasted garlic, nutritional yeast, onion powder, nutmeg, and sea salt. (Depending on size of cauliflower, I sometimes use 1/3 cup broth, and sometimes need 1/2 cup broth.)
- Carefully blend cauliflower mixture at highest speed until completely smooth, pausing to scrape sides with spatula as needed. (Adjust consistency by adding more broth as needed.)
- Transfer sauce to saucepan over low heat. Add vermouth / wine.
- Fold in fresh spinach. Stir to combine, and continue to stir as sauce warms through and spinach wilts – several minutes.
- Transfer to serving bowl and serve warm.
low carb, dairy, egg, soy, oil, and gluten free, vegan
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
- Vitamix 5300 Blender, Professional 64 oz. Low-Profile Container
- The Spice Hunter Organic Nutmeg, Whole, 1.8 oz. jar
- McCormick Onion Powder, 2.62 oz
- Nutritional Yeast Flakes (8 oz.) Whole Food Protein Powder, Vitamin B, all 18 Amino Acids
- Better than Bouillon Vegetarian No Beef, No Chicken, Vegetable, 8 oz Jars (3 Pack)
Amount Per Serving: Calories: 67Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 212mgCarbohydrates: 6gNet Carbohydrates: 1gFiber: 5gSugar: 3gProtein: 7g
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more…
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.