This dairy free creamed spinach is silky, garlicky, and ready in just 20 minutes. No soaked cashews, no dairy, and no fuss. It's the creamy, comforting side dish that converts spinach skeptics, even though it's completely vegan, gluten-free, and Whole30-friendly.
Recipe at a glance
- 📋 Recipe name: Dairy Free Creamed Spinach
- 👥 Servings: 4
- ⏲️ Total time: 20 minutes
- 🍴 Best for: Weeknight or holiday side dish
- 🥘 Main ingredients: Spinach, dairy free milk, garlic
- 🔥 Cooking method: Stove top
- 👩🏼🍳 Flavor profile: Creamy, garlicy
- ⭐️ Difficulty: Easy
Jump to:
I didn't grow up loving spinach, but this recipe changed that. Instead of heavy cream and cheese, it gets its rich texture from unsweetened nut milk whisked with arrowroot flour, blended until silky smooth. The result tastes just as indulgent as the steakhouse version, minus the dairy, and it comes together in one saucepan and one pot, so cleanup is as easy as the ingredient list.
Why this recipe is unique
Most dairy-free creamed spinach recipes lean on soaked cashews for creaminess, which means planning ahead or firing up a high-speed blender. This version skips the soak entirely. A quick nut milk and arrowroot slurry thickens into a silky, pourable sauce in under 10 minutes, no nut-straining required.
It's also lighter than most versions you'll find: at just 72 calories a serving, it's built for anyone managing a dairy sensitivity or eating Whole30, Paleo, or vegan, without sacrificing the rich, cheesy-tasting texture that makes creamed spinach a classic. And because everything cooks in just one saucepan and one pot, cleanup is as easy as the ingredient list.
Ingredients
Recipe FAQs
Traditional creamed spinach isn't the healthiest because it is filled with cream and cheese, leading to tons of calories. This dairy free creamed spinach recipe is made from nut milk, making it have fewer calories and vegan friendly.
The most common issue is a watery sauce. This happens when the spinach isn't drained of its released liquid, or when the sauce is pulled off the heat before it coats the back of a spoon. Let the spinach fully wilt and drain before adding the sauce, and don't rush the thickening step. Burnt garlic is the other common mistake. Add it after the onions soften and keep the heat at medium so it turns fragrant, not brown.
Yes. Refrigerate in an airtight container for up to 4 days, or freeze for up to 2 months. Reheat gently on the stovetop over low heat, stirring often, to bring the sauce back together.
Yes, as written. Just double-check your nut milk brand has no added sugar or non-compliant gums, and use vegan butter or ghee. If you swap in oat milk, note the recipe is no longer Whole30 or Paleo compliant.
How to make
- Add ½ cup diced onion to a medium saucepan with 1 teaspoon ghee or vegan butter and sauté over medium heat until translucent, 3-5 minutes.
- Add the chopped garlic and sauté for 2 minutes, stirring often so it turns fragrant without browning or burning.
- In a small bowl, whisk the nut milk and arrowroot flour together until fully combined with no lumps.
- Pour the nut milk mixture into the saucepan with the onions and garlic, then add the salt and pepper. Whisk constantly over medium-low heat until the sauce thickens to a gravy-like consistency and coats the back of a spoon, about 3-5 minutes.
- Blend the sauce directly in the saucepan with an immersion blender until smooth (or carefully transfer to a stand blender, blend, and return it to the pan). Keep on low heat.
- In a separate large pot, heat 1 tablespoon avocado oil over medium heat. Add the spinach in small handfuls, stirring between additions so it wilts evenly instead of steaming in one big pile.
- Once all the spinach has wilted, pour off any excess liquid released by the spinach. This is the key step for avoiding a watery final dish.
- Pour the cream sauce over the spinach and stir to combine. Cook for another 5 minutes, stirring occasionally, until the sauce clings to the spinach rather than pooling at the bottom. Serve warm.
Variations and substitutions
- Nut milk: Nutpods Original Creamer gives the richest flavor, but unsweetened almond milk, full-fat coconut milk, or unsweetened cashew milk all work. Coconut milk makes it slightly sweeter and richer; almond milk keeps it neutral and lighter. Unsweetened oat milk works too, but it's no longer Whole30 or Paleo compliant.
- Arrowroot flour: Substitute 1:1 with tapioca flour (arrowroot starch and tapioca starch are the same as their "flour" counterparts).
- Greens: Swap half the spinach for chopped kale or Swiss chard for a heartier, more textured side. Add them a minute or two before the spinach since they take slightly longer to wilt.
- Extra flavor: A pinch of nutmeg or red pepper flakes whisked into the sauce is a nice classic-creamed-spinach touch.
- Cheesy notes without cheese: A tablespoon of nutritional yeast whisked into the sauce adds a savory, cheese-like depth for anyone missing parmesan.
Serving suggestions
This creamed spinach is a classic steakhouse-style side, so it pairs beautifully with a simply seasoned protein: try it alongside Easy Oven Baked Blackened Salmon for a lighter dinner, or Ridiculously Good Air Fryer Buffalo Chicken Thighs for something heartier. It also holds its own on a holiday table next to Roasted Garlic Dairy Free Crab Dip as part of a dairy-free spread for Thanksgiving or Christmas. For a full Whole30 dinner, round it out with a roasted vegetable side like Roasted Sweet Potatoes and Green Beans.
Storing and reheating
Storing: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat gently on the stovetop over low heat, stirring often, until warmed through. The sauce can separate slightly if microwaved on high, so low-and-slow is best.
Freezing: To freeze, cool completely, then freeze in an airtight, freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat on the stovetop over low heat, stirring to bring the sauce back together.
If you make this recipe, I'd love to hear what you think! Leave a star rating or drop a comment below. Your feedback means so much to me! And if you snap a photo, tag me on Instagram at @kaleenas.kitchen so I can see your version!
Recipe
Dairy Free Creamed Spinach- Easy 20 Minute Recipe
EQUIPMENT NEEDED
- pot
Ingredients
- 16oz baby spinach
- 1 teaspoon vegan butter
- ½ cup diced onion
- 4 cloves garlic roughly chopped
- 1 cup unsweetened nutmilk
- 2 teaspoons arrowroot flour
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon avocado oil
Instructions
- Add ½ cup diced onion to a medium saucepan with 1 teaspoon of ghee or vegan butter and sauté over medium heat until translucent, 3-5 minutes.
- Add the chopped garlic and sauté for 2 minutes, stirring often so it turns fragrant without browning or burning.
- In a small bowl, whisk the nut milk and arrowroot flour together until fully combined with no lumps.
- Pour the nut milk mixture into the saucepan with the onions and garlic, then add the salt and pepper. Whisk constantly over medium-low heat until the sauce thickens to a gravy-like consistency and coats the back of a spoon, about 3-5 minutes.
- Blend the sauce directly in the saucepan with an immersion blender until smooth (or carefully transfer to a stand blender, blend, and return it to the pan). Keep on low heat.
- In a separate large pot, heat 1 tablespoon avocado oil over medium heat. Add the spinach in small handfuls, stirring between additions so it wilts evenly instead of steaming in one big pile.
- Once all the spinach has wilted, pour off any excess liquid released by the spinach, this is the key step for avoiding a watery final dish.
- Pour the cream sauce over the spinach and stir to combine. Cook for another 5 minutes, stirring occasionally, until the sauce clings to the spinach rather than pooling at the bottom. Serve warm.
Notes
- Nut milk: Nutpods Original Creamer preferred; unsweetened almond, coconut, or cashew milk also work. Oat milk works but isn't Whole30/Paleo.
- Arrowroot flour swaps 1:1 with tapioca flour.
- For a thicker, less watery sauce, squeeze excess liquid from the wilted spinach before adding the sauce.
Nutrition
*nutrition information is an approximate
Share this recipe on Facebook
Hey, I'm Kaleena!
Here you'll find wholesome recipes made easy, with big flavor. I share easy, approachable recipes designed for everyday life, from 30-minute dinners and simple side dishes to cozy soups and crowd-pleasing favorites.
The focus is always on food that tastes amazing and feels doable. Whether you're cooking for a busy weeknight or a relaxed weekend at home, my goal is to help you feel confident in the kitchen and enjoy cooking meals you're excited to make.
Leave a Comment