Vegan Creamed Spinach with Coconut Milk

Michelle Davis

Coconut milk stands in for heavy cream in this classic steakhouse-style side, producing a rich, spoon-coating sauce that clings to tender wilted spinach. Nutmeg and a squeeze of lemon keep the flavor balanced rather than heavy. The whole dish comes together in about 20 minutes, making it easy enough for a weeknight but polished enough for a holiday table.

No ratings yet

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Course Side Dish

Cuisine American

Servings side servings

Calories 357 kcal

Equipment

Large sauté pan (10–12 inch)
Chef's knife
Cutting board
Microplane or fine grater
Measuring cups and spoons
Wooden spoon or silicone spatula
Whisk
Small bowl (for slurry)
Colander and salad spinner (or clean towels)
Baking sheet (optional, for garnish)

Ingredients

Creamed Spinach

1.5 lb organic baby spinach, large stems removed Washed and well dried for best texture
1.5 tbsp extra-virgin olive oil Or refined coconut oil for a more neutral flavor
0.5 cup finely minced shallots From about 2 medium shallots; choose firm, glossy bulbs
4 cloves garlic, minced Freshly minced for best aroma
13.5 fl oz full-fat unsweetened coconut milk (1 can) Shake well; brands like Aroy-D or Thai Kitchen give consistent results
2 tbsp nutritional yeast Adds savory depth; choose fresh, pale flakes
0.25 tsp freshly grated nutmeg Whole nutmeg grated on a microplane is ideal
0.25 tsp white pepper Or fine black pepper to taste
1 tsp kosher salt Plus more to taste; adjust based on salt type
1 tsp lemon zest From 1 organic lemon
1 tbsp fresh lemon juice Adjust to taste for brightness
2 tsp cornstarch For a glossy, light thickening; see tips for alternatives
2 tbsp cold water To make a slurry with cornstarch
1 pinch crushed red pepper flakes Optional, for gentle heat
2 tbsp chives, finely sliced Or thinly sliced green tops of scallions

Garnish (optional)

0.33 cup panko breadcrumbs Use gluten-free panko if needed
1 tsp olive oil To coat panko lightly
0.5 tsp lemon zest For the panko garnish

Instructions

Preparation Instructions

Prep the produce:
Rinse the spinach thoroughly and spin dry (or pat dry). The drier the leaves, the silkier the finished sauce. Finely mince the shallots and garlic. Microplane the lemon to get zest, then juice it. In a small bowl, whisk the cornstarch with cold water to make a smooth slurry. Shake or stir the coconut milk to fully emulsify.
Sauté aromatics:
Heat a large sauté pan over medium heat until the oil shimmers (about 2–3 minutes). Add olive oil, then shallots with a pinch of salt. Cook, stirring, until translucent with lightly golden edges, 3–4 minutes. Add garlic and cook 30–45 seconds until fragrant—avoid browning.
Wilt the spinach:
Add half the spinach; toss with tongs until it collapses, 2–3 minutes. Add the remaining spinach and continue to cook, stirring, until all leaves are deep emerald, tender, and most of the released liquid has evaporated, 3–4 minutes more. You should hear a gentle sizzle, not a wet simmer.
Add coconut creaminess:
Pour in the coconut milk, nutritional yeast, nutmeg, white pepper, and 1 teaspoon kosher salt. Bring to a gentle simmer—about 185°F (85°C)—over medium heat, 2–3 minutes.
Thicken lightly:
Whisk the cornstarch slurry to re-suspend, then drizzle it in while stirring the pan. Simmer at 185°F (85°C) until the sauce turns glossy and coats the back of a spoon, 2–3 minutes. If too thick, splash in a tablespoon of water; if too loose, simmer 1–2 minutes more.
Finish and balance:
Stir in lemon zest and juice. Taste and adjust salt, pepper, and acidity. Add a pinch of red pepper flakes for gentle warmth, if desired. Fold in chives, reserving a little for garnish. Remove from heat and rest 1 minute to let flavors marry.
Sensory cues: Spinach should be vivid green and tender, the sauce shiny and silky, with a round coconut aroma lifted by citrus.

Optional Garnish: Lemon-Panko Crunch

For an elegant contrast, make a crisp topping.
Preheat oven to 325°F (165°C). Toss panko with olive oil and lemon zest; spread on a baking sheet.Toast 6–8 minutes, stirring once, until golden and fragrant. Cool slightly before sprinkling over the creamed spinach just before serving.
Skillet alternative: Toast panko in a dry skillet over medium heat, 4–6 minutes, stirring often, until golden; finish with zest off heat.

Chef’s Tips

Spinach dryness matters:
Excess water dilutes the sauce. If the pan looks watery after wilting, cook a minute longer before adding coconut milk.
Ultra-smooth texture:
Chop the wilted spinach before adding coconut milk, or pulse the finished mixture a few times with an immersion blender for a finer chop.
Thickening options:
Substitute 1 tbsp tapioca starch or 3 tbsp fine cashew cream (blend 1/4 cup soaked cashews with 1/3 cup hot water) for a richer mouthfeel.
Flavor layers:
A dash of white miso or a teaspoon of Dijon stirred in at the end boosts savory depth.
Low-coconut profile:
Use refined coconut oil and add 1–2 tsp neutral oil; finish with extra lemon to keep the coconut note subtle.
Make it nut-free/gluten-free:
Skip optional panko or use gluten-free panko; all other elements are naturally gluten- and dairy-free.

Serving Suggestions

Spoon the creamed spinach into a warm shallow bowl so the glossy sauce pools at the edges. Sprinkle with remaining chives and a light dusting of nutmeg. If using, finish with a halo of lemon-panko for crunch. The ideal color is a vibrant, deep green with a satin sheen; you should catch aromas of warm nutmeg, mellow garlic, and bright lemon.
Pairings:
Serve alongside roasted mushrooms, smoky grilled tofu, crispy polenta, or a quinoa pilaf. A crisp, citrusy seltzer or chilled Sauvignon Blanc pairs beautifully.
Culinary Context:
Creamed spinach is a beloved American steakhouse staple with European roots—traditionally enriched with dairy. This vegan rendition honors that heritage while showcasing coconut milk’s lush texture and natural sweetness. The classic nutmeg note remains, anchored by allium warmth and lifted with lemon for a modern, plant-forward balance. I first served this version at a winter pop-up, where its comforting aroma and velvety finish made it an instant favorite.

Optional Advanced Instructions

Make-ahead:
Mince shallots/garlic and zest the lemon up to 2 days ahead. Wash and dry spinach; store wrapped in towels in the fridge.
Batch prep:
Double the recipe and cool quickly on a sheet pan before refrigerating; reheat gently over low heat, adding splashes of water as needed.
Beginner alternative:
If wilting feels fast, cover the pan for 1–2 minutes to help the leaves collapse, then uncover to evaporate excess moisture.
Timing
Prep Time:
15 minutes (wash/dry spinach, mince aromatics, zest/juice lemon, make slurry)
Cook Time:
15 minutes total (sauté aromatics 3–4 minutes; wilt spinach 5–7 minutes; simmer and thicken 4–5 minutes)
Total Time:
30 minutes
Note:
Optional garnish adds 6–8 minutes but can be prepared while the spinach cooks.

Notes

Leftovers keep 2–3 days refrigerated.
Reheat gently over low heat, adding a splash of water to loosen.
Avoid vigorous boiling to preserve the sauce’s silky texture.

Nutrition

Calories: 357kcalCarbohydrates: 22gProtein: 10gFat: 29gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 770mgPotassium: 1375mgFiber: 6gSugar: 4gVitamin A: 16025IUVitamin C: 55mgCalcium: 216mgIron: 9mg

Keyword coconut milk, creamed spinach, Dairy-Free, holiday side, quick, Vegan

Tried this recipe?