3-Ingredient Vegan Creamed Spinach
This 3-ingredient vegan creamed spinach recipe is every bit as simple as the name suggests. You just need fresh spinach, some coconut milk, and a bit of nutritional yeast. A seriously tasty side dish or meal prep component can be yours in 5 minutes of cooking.
Servings: 2
Ingredients
- 1/2 pound spinach washed and dried
- 1/4 cup coconut milk
- 1/4 cup nutritional yeast
Instructions
- Heat 1 tablespoon of water in a medium nonstick skillet over medium heat.
- When water is boiling, add spinach. Cover skillet.
- After 1 minute, remove cover. Use a spatula to move spinach to one side of the skillet. The spinach should be beginning to wilt and shrink at this point.
- Pour the coconut milk and yeast onto the empty side of the skillet. Stir them together. When the nutritional yeast has dissolved into the coconut milk, stir the mixture together with the spinach.
- Continue to stir and cook until the spinach is just wilted and still has a bright green color.
- Serve spinach with sauce.
Notes
I recommend using regular coconut milk, not light coconut milk or the coconut beverage sometimes sold as a milk alternative. If you do use a lower-fat, less dense liquid, you should use less of it, so the dish won’t be watery.
Do dry the spinach before cooking it. If it is wet from being washed it may create a watery final result.
If your dish does turn out watery, you can add more nutritional yeast - up to 2 tablespoons more - and stir. This will help thicken the sauce.
Cook the spinach until it is just wilted and still has a vibrant green color to it.