Dairy Free Creamed Spinach- Easy 20 Minute Recipe

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.