Creamed spinach without the dairy? Yes, please. Did you know that by substituting a few key ingredients, you can make these easy, creamy greens without sacrificing any of the rich flavors you’d usually get from dairy? Not only is it a bit more nutritious, but it’s also just as delicious. This recipe is packed full of iron-rich spinach, which becomes tender as it cooks in the flavorful sauce. To make this one-pot side dish, we use a few simple ingredients to make these greens something truly special.
The components:
Canned coconut milk, nutritional yeast, and umeboshi paste are all pretty readily available ingredients these days, and each brings something unique to this recipe. Coconut milk takes the place of the dairy, simmering into a creamy sauce. Nutritional yeast is a staple in many plant-based recipes because it adds some cheesy flavor. All of that paired with the slightly salty, umami flavor of umeboshi (fermented plum) paste brings so much flavor to this creamed spinach dish.
The paste:
Umeboshi paste is usually available at specialty and Asian grocers, but if you can’t find it, you can use white miso paste instead. It has a similar impact on the recipe.
Storage:
This can also be made ahead and/or you can store the leftovers. Let the greens to cool to room temperature, then refrigerate in an airtight container for up to 2 days. Reheat in a skillet over medium heat just until warmed through, 4 to 5 minutes.
Made this recipe? Let us know how it went in the comments below!