Vegan Creamed Spinach

Ingredients

• 2 Tablespoons Vegan Butter (30g)
• 1 pound Baby Spinach (450g) Roughly Chopped
• 2 Cloves Garlic Crushed
• ¼ cup All Purpose Flour (31g)
• 1 cup Coconut Cream (240ml) Canned, Unsweetened
• ½ teaspoon Salt
• ½ teaspoon Ground Black Pepper
• ⅛ teaspoon Nutmeg
• 1 Tablespoon Nutritional Yeast Flakes

Instructions

1. Add all purpose flour to a measuring jug. Add a little coconut cream and mix it into a paste. Get rid of all lumps.
2. Add the rest of the coconut cream and whisk it in.
3. Add vegan butter to a skillet on medium heat and let it melt.
4. Add chopped baby spinach. Cover and let the spinach wilt (3- 4 minutes).
5. Add crushed garlic, stir it in and let it cook for a minute until fragrant.
   6 Add the coconut cream and flour mix and bring it to a simmer. It should start to thicken right away.
6. Turn off the heat and add salt, ground black pepper, nutmeg and nutritional yeast and stir it in.

Notes

1. Baby spinach – tends to have the best flavor and you don’t have to worry about chopping off stems. We used fresh spinach in this recipe but you can also use frozen spinach. If you use frozen spinach then thaw and drain it well, and squeeze it dry, so that you don’t end up with a watery sauce.
2. Coconut cream – should be canned and unsweetened. You can also use canned, full fat, unsweetened coconut milk. If you’re not a fan of coconut you could try a different creamy non- dairy milk but it might result in a slightly runnier sauce.
3. Nutritional yeast – adds a little cheesy flavor, but it’s optional.
4. Storing: Keep leftover creamed spinach in a covered container in the fridge for 3- 4 days. You can reheat it in the microwave or on the stove over low heat.