An easy vegan creamed spinach recipe. If you love spinach, you're going to love this recipe! But of course, not everyone loves spinach, and creamed spinach is a bit of an old-fashioned dish at this point, but give it a chance!
Creamed spinach is a super quick and easy to prepare side dish that goes well with everything from vegetarian pasta to baked tofu. Using a soup mix as a short cut means that you can have a fresh vegetable side dish on the table in just minutes. And let's face it - canned spinach is nasty, nasty stuff, in my opinion, and frozen spinach isn't the greatest either. Fresh is where it's at when it comes to greens!
If you're having trouble getting your family to eat their greens, try this easy creamed spinach recipe. And of course, if you do like spinach, you'll love this vegan creamed spinach, using just a few simple ingredients.
Ingredient note: McCormick brand French Onion Dip Mix is vegan and can be used in this recipe. It comes in a little red packet and looks like this. Another vegan brand is called Simply Organic French Onion Dip Mix which looks like this. Some of the Lipton brand onion mixes (there are numerous options) are also vegan, such as their Kosher Recipe Secrets Onion Recipe Soup and Dip mix, but this contains MSG, which may or may not be an issue for you (I try to avoid it as much as possible). Even if you're not vegan, watch out for beef extract in some brands of onion soup and dip mix, if you're eating vegetarian, believe it or not!
As a vegetarian and vegan recipe, this quick and easy creamed spinach is dairy-free, egg-free and cholesterol-free.
- 1 package Onion Soup / Dip Mix (see ingredient note above)
- 1 1/4 cups water
- 3 pounds fresh spinach OR 2 10-ounce packages frozen chopped spinach
- 1/2 cup soy milk (or other non-dairy milk substitute)
- In a medium sized saucepan, bring the water to a simmer and add the entire packed of onion soup or dip mix, stirring well to combine.
- Once the onion mix is completely dissolved, add the fresh spinach, or frozen spinach, if that's what you're using. If you don't have time to thaw out your frozen spinach first, that's fine.
- Lower the heat to medium and continue to cook for five minutes, stirring occasionally, until the spinach is almost cooked, but not overcooked.
- Adjust the heat to low, add the soy milk or other non-dairy milk and simmer for a few more minutes. Add more soy milk as desired for a creamier texture; your vegan creamed spinach will thicken up a bit as it cools.
- If you're not worried about the fat and calories, you could also add in about a tablespoon of vegan margarine or a bit of nutritional yeast for even more flavor, but you don't really need it.