"Creamed" Spinach

For those of you whose holiday meals will feature brisket or some other hearty meat, I adapted this classic steakhouse side dish to make it kosher-friendly.

One note about non-dairy cream—make sure you get the unsweetened/unflavored kind.  I used coconut in my test recipe, but soy is also available.  The flavor may be slightly different, but as long as you get the unsweetened kind, either one will work.

Non-Dairy Creamed Spinach Recipe

© Courtney Weiner.  All Rights Reserved.

Total time: 20 min.

Yield: 2 servings

Level: Easy


  • 1 lb. frozen chopped spinach
  • 1 tbsp. Earth Balance margarine
  • ¼ cup finely chopped shallots
  • 1 tsp.  minced garlic
  • ½ tsp. salt
  • ¼ tsp. freshly ground black pepper
  • ¼ tsp. nutmeg
  • 1 cup non-dairy cream
  • 3 tbsp. tofu sour cream
  • 1 tsp. lemon juice


Defrost the spinach and drain excess water.  Set aside.

Melt the margarine in a medium sauté pan over medium-high heat.  Add the shallots and garlic and cook, stirring, until soft and fragrant, about 2 minutes. Add the spinach and cook, stirring, just until the liquid is released.  Add the non-dairy cream, salt, pepper, and nutmeg, and cook until the cream is reduced by half, about 4 minutes.  Remove from the heat, add the tofu sour cream and lemon juice, and salt to taste.  Serve.


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