Whether you want a vegan version of a steakhouse favourite or simply a lighter, dairy-free way to enjoy vegetables, this vegan creamed spinach without cream is an ideal side dish. It’s rich, silky and deeply satisfying—so much so that dairy-lovers won’t miss the cream.
Using cashew cream as the base creates a luxurious texture that mimics heavy cream without any dairy. The recipe is straightforward and versatile; the cashew cream you make can be used in other dishes that call for cream.
How to Make Creamed Spinach Without Cream
Start by making a simple cashew cream. Soak raw, unsalted cashews in cold water overnight, or for a quick method, cover them with boiling water and soak for at least an hour. Drain the soaked cashews, place them in a blender with about 120ml (½ cup) cold water and blend on high until completely smooth and creamy.
The cashew cream will be thicker than plant milks and adds body and richness. Reserve a few tablespoons for the spinach recipe; any leftover cashew cream keeps in an airtight container in the fridge for up to one to two weeks and can replace cream in soups, sauces and dips.
Move to the stovetop: heat 2 tablespoons of olive oil in a large saucepan over medium heat until shimmering. Add 1–2 finely diced shallots, 2 cloves of grated or finely minced garlic and a generous pinch of salt. Cook, stirring, until the shallots soften, about 2 minutes.
Add 1 kg (2 lb) trimmed, washed full-leaf spinach in batches if needed and cook, stirring constantly, until wilted and reduced in volume—only a few minutes. Full-leaf spinach holds up well to longer cooking, but baby spinach works too if that’s what you have on hand.
When the spinach is fully wilted, sprinkle 1½ teaspoons of plain (all-purpose) flour over it and stir to incorporate; the flour will thicken the sauce. Then, stirring constantly, add 4 tablespoons (¼ cup) of the prepared cashew cream and 250ml (1 cup) unsweetened cashew milk. Stir in 1 teaspoon of white miso paste for a subtle umami boost.
Bring the mixture to a gentle simmer, reduce the heat to low, cover and cook until the sauce has thickened and the spinach is creamy and homogeneous—about 30 minutes—stirring occasionally to prevent sticking.
Finish by grating in about ¼ teaspoon of fresh nutmeg and stirring in 1 tablespoon of nutritional yeast flakes for cheesy, savory depth. If not keeping the dish vegan, you can substitute grated parmesan for the yeast. Taste and season with salt and pepper as needed, then serve immediately.
Recipe Summary
This steakhouse favourite is easily made vegan with cashew cream and a few umami boosters. It’s creamy, flavourful and perfect alongside hearty mains.
Ingredients
- 100 g (⅔ cup) raw, unsalted cashews, soaked (see note)
- 1–2 shallots, finely diced
- 2 garlic cloves, grated or finely minced
- 1 kg (2 lb) full-leaf spinach, trimmed, washed and drained
- 1½ tsp plain (all-purpose) flour
- 250 ml (1 cup) unsweetened cashew milk
- 1 tsp white miso paste
- ¼ tsp freshly grated nutmeg
- 1 tbsp nutritional yeast flakes
- Olive oil, salt and pepper to taste
Instructions
- Drain the soaked cashews and blend with 120 ml (½ cup) cold water until very smooth. Reserve.
- Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add shallots, garlic and a pinch of salt; cook until the shallots soften, about 2 minutes.
- Add the spinach in batches if needed and cook, stirring, until wilted and reduced in size.
- Sprinkle the flour over the spinach and stir to combine. While stirring, add 4 tablespoons of the cashew cream and the cashew milk, then stir in the miso paste.
- Bring to a gentle simmer, cover and cook on low until thick and creamy, about 30 minutes, stirring occasionally. Grate in the nutmeg and stir in the nutritional yeast. Adjust seasoning and serve immediately.
Notes
- Full-leaf spinach is heartier for this longer-cooked method, but baby spinach can be used if preferred.
- Any unsweetened non-dairy milk (such as almond milk) can substitute for cashew milk.
- Use freshly grated whole nutmeg for best flavour; pre-ground nutmeg loses potency quickly.
- Leftover cashew cream keeps in an airtight container in the refrigerator for up to two weeks and can replace cream in many recipes.
Nutrition
Calories: 222 kcal | Carbohydrates: 20 g | Protein: 13 g | Fat: 13 g | Fiber: 7 g
This vegan creamed spinach delivers the creamy, comforting qualities of the classic while remaining simple to prepare and fully dairy-free.
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