The buttery taste of spinach pairs well with this savory cream-less creamy sauce. Try serving this with pasta, rice or quinoa for an easy weeknight meal, or use it in a fancy stuffed ravioli dish for a big family dinner.
- 10 oz. fresh or frozen spinach, (thawed if frozen)
- ¼ cup olive oil
- 2 T. Flour
- ¼ cup finely diced white onions
- 2 ½ cups plain, unsweetened soymilk (use a brand that uses a thickening agent, like Silk)
- ½ t.- 1 t. salt, or to taste
- Pepper, to taste
- Boil several cups of water in a medium-sized saucepan or stockpot. Place the spinach in colander or steam basket and steam over the boiling water, about 3 minutes. Place spinach in a medium-sized bowl and cover to keep warm while making the sauce.
- Make the cream sauce. In a small saucepan over low to medium heat, heat the oil. Add the flour and cook for about 2 minutes, stirring constantly with a wire whisk until smooth. Continuing to stir, add the soymilk and onions and bring to a simmer for about 4 to 5 minutes. Salt and pepper to taste.
- In a food processor or blender, combine the spinach with the cream sauce, pulsing several times so that the mixture is creamy but still has visible bits of spinach and onion. Serve on its own as a side with a dairy-free cheese or with pasta or rice as an entree.
**This recipe is suitable for dairy-free, lactose-free, and vegetarian diets, but as with any recipe intended for persons with allergies or dietary restrictions, make sure to read all nutritional labels carefully to make sure that there are no hidden dairy-derived ingredients (or other allergens, if these apply to you).