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    Home » Vegan Thanksgiving Recipes

    Vegan Creamed Spinach with Biscuit Topping

    Published: Nov 15, 2019 by Richa 22 Comments

    Jump to Recipe   Print Recipe

    Vegan Creamed Spinach. Simple Creamy Delicious Spinach baked with non dairy cream and topped with herbed cheesy biscuit topping. Vegan Recipe. Can be Soy-free, Nut-free, Gluten-free.  Jump to Recipe

    Vegan Creamed spinach in cast iron skillet

    Creamed Spinach makes for a delicious side in the holiday season. Spinach, kale or other greens cooked with herebs, garlic and cheesy cream and served as is or with cheesy biscuit topping! Lets raise that bar on Vegan Creamed Spinach.

    This Creamy Spinach Gratin comes together really quickly with just 7 ingredients. Once the mixture is slightly thickened, top with the quick cheesy biscuit topping and bake!

    Vegan Creamed spinach in white plate and iron skillet

    Ingredients for Vegan Creamed Spinach

    • For Creamed Spinach you need a good lot of spinach, onion, garlic, pepper flakes, black pepper and herbs such as oregano. For the cream part, you need either cashew cream, silken tofu cream or other non dairy cream option. Add some nutritional yeast or miso for cheesier flavor.
    • For the biscuit topping, you need flour, almond flour, dried herbs, salt, nutritional yeast and non dairy milk.

    How to Make Vegan Creamed Spinach with Biscuit topping

    Heat the cast iron skillet over medium heat. Add oil. Add oregano, peppers and mix for a few seconds. Or use 2 tbsp broth for oil-free.

    Add onion and garlic and 1/8 tsp salt. Cook until translucent.

    Ingredients for Creamed Spinach in Bowls

    onion and garlic in cast iron skillet  Spinach getting cooked in cast iron skillet

    Creamy non dairy milk added to spinach in cast itron skillet

    Add the thawed spinach and continue to cook until the water is almost gone. Add the non dairy cream and salt and mix in. Take off heat.

    Make the Biscuit topping: Mix the flours and dry ingredients in a bowl.


    Ingredients for biscuit topping in bowlsBiscuit dough for Creamed spinach

    Add 1/2 cup milk and mix in. Add milk 1 tbsp at a time to make a thick muffin like mixture. Drop spoonfuls over the creamy spinach.

    Bake at 400 deg F for 25 mins. Broil for a minute to crisp the top if needed.

    Biscuit topped Creamed spinach in cast iron skillet

    Can I make this gluten-free?

    Yes, Omit the biscuit topping and serve the creamed spinach after it has thickened in the skillet.

    Or use a mix of 3/4 cup almond flour, 1/4 cup oat flour and 1/4 cup starch mix for the biscuits.

    Can I make this ahead of time?

    Yes, Make the spinach mixture and refrigerate for upto 1 day. Make the biscuit topping and bake on the day to serve.

    You can also refrigerate baked creamed spinach and reheat in the oven for 10 mins to serve.

    Vegan Creamed spinach in cast iron skillet

    More Sides for Thanksgiving

    • Vegan Gravy 1 Pot without mushrooms  GF SF Option
    • Easy Vegan Mashed Potatoes in Instant Pot or Saucepan GF SF
    • Vegan Spinach Pinwheels with Cream Cheese SF
    • Chickpea Spinach Pie with Berbere Spice SF
    • Instant Pot Mushroom Gravy. GF
    • Cornbread Stuffing SF

    Vegan Creamed spinach in cast iron skillet

    Vegan Creamed spinach in white plate and iron skillet
    Print Recipe
    5 from 6 votes

    Vegan Creamed Spinach with Biscuit topping

    Vegan Creamed Spinach. Simple Creamy Delicious Spinach baked with non dairy cream and topped with herbed cheesy biscuit topping. Vegan Recipe. Can be Soy-free, Nut-free, Gluten-free.

    Prep Time10 mins
    Cook Time45 mins
    Total Time55 mins
    Course: Side
    Cuisine: American
    Keyword: creamed spinach, spinach gratin
    Servings: 6 side serving
    Calories: 135.71kcal
    Author: Vegan Richa

    Ingredients

    Creamed Spinach:

    • 1 tsp oil or broth to saute
    • 1/2 tsp dried oregano
    • 1/4 tsp freshly ground black pepper
    • 1/4 tsp red pepper flakes
    • 3 cloves of garlic , finely chopped
    • 1 cup (160 g) chopped or sliced onion
    • 1/2 tsp salt , divided
    • 16 oz frozen spinach , thawed for 10 mins, or use chopped fresh spinach
    • 1 cup (236.59 ml) cashew milk (1/3 cup cashews blended with 1 cup water), or or silken tofu cream (1/2 cup silken tofu blended with 1 cup water), or other non dairy cream

    Biscuit topping:

    • 3/4 cup (93.75 g) all purpose flour , see not for gluten-free
    • 1/4 cup (28 g) almond flour
    • 1 1/4 tsp baking powder
    • 1/2 tsp salt
    • 1 tsp dried herbs (I use rosemary and oregano)
    • 2 tsp nutritional yeast
    • 1/2 cup (118.29 ml) + 2 tbsp non dairy milk ,such as light coconut milk, soy milk or unsweetened almond milk

    Instructions

    • Heat the cast iron skillet over medium heat. Add oil. Add oregano, black pepper and pepper flakes and mix for a few seconds.
    • Add onion and garlic and 1/8 tsp salt. Cook until translucent. (3 to 5 mins)
    • Add the thawed spinach and continue to cook until the water is almost gone. (If using other hardly greens or a mix, cook the hardy greens to wilt and then add spinach)
    • Add the non dairy cream and salt and mix in. Take off heat. You can add 1 tbsp nutritional yeast or 1/2 tsp miso and mix in, for cheesier creamed spinach. (You can refrigerate this creamy spinach for upto a day)
    • Make the topping: Mix the flours and dry ingredients in a bowl.
    • Add 1/2 cup non dairy milk and mix in. Add milk 1 tbsp at a time to make a thick muffin like mixture. Drop spoonfuls over the spinach.
    • Bake at 400 deg F (205 C) for 25 mins. Broil for a minute to crisp up the biscuits if needed. Serve hot!
      Store the leftovers in the refrigerator for upto 2 days. Reheat in the oven for 10 mins or so.

    Video

    Notes

    Gluten-free: Omit the biscuit topping and serve the creamed spinach after it has thickened in the skillet. 
    Or use a mix of 3/4 cup almond flour, 1/4 cup oat flour and 1/4 cup starch mix for the biscuits. 
    Make ahead: Make the spinach mixture and refrigerate for upto 1 day. Make the biscuit topping and bake on the day to serve.
    You can also refrigerate baked creamed spinach and reheat in the oven for 10 mins to serve
    Nutrition is 1 serve

    Nutrition

    Nutrition Facts
    Vegan Creamed Spinach with Biscuit topping
    Amount Per Serving
    Calories 135.71 Calories from Fat 38
    % Daily Value*
    Fat 4.24g7%
    Saturated Fat 0.29g2%
    Sodium 461.24mg20%
    Potassium 420.74mg12%
    Carbohydrates 20.32g7%
    Fiber 3.93g16%
    Sugar 1.88g2%
    Protein 6.23g12%
    Vitamin A 8889.41IU178%
    Vitamin C 6.6mg8%
    Calcium 185.42mg19%
    Iron 2.76mg15%
    * Percent Daily Values are based on a 2000 calorie diet.

     

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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    1. Dylan

      March 25, 2021 at 5:56 pm

      How could this be made gf? I assume subbing regular flouur for all purpose gf would work. If i don’t have all purpose gf, what other options you think?

      Reply
      • Richa

        March 25, 2021 at 10:44 pm

        See recipe notes just below recipe
        … Gluten-free: Omit the biscuit topping and serve the creamed spinach after it has thickened in the skillet.
        Or use a mix of 3/4 cup almond flour, 1/4 cup oat flour and 1/4 cup starch mix for the biscuits.

        Reply
        • Dylan

          March 26, 2021 at 5:50 am

          5 stars
          What’s starch mix? And Sorry i am usually better at reading the notes

          Reply
          • Richa

            March 26, 2021 at 4:56 pm

            A mix of atleast 2 starches such as potato starch , corn or tapioca starch. (Half half )

            Reply
            • Dylan Schwarz

              March 30, 2021 at 6:09 pm

              Thanks!

      • Sydney

        May 30, 2022 at 11:06 am

        5 stars
        I have been making this recipe for a few years now. It’s my favorite during the summer when I have a bunch of extra greens to use up. I love it so much!

        Reply
        • Vegan Richa Support

          June 02, 2022 at 7:16 pm

          wow!

          Reply
    2. Jasmine

      November 22, 2020 at 10:49 am

      5 stars
      I used kale for this and it was delicious! This was a fantastic way to use up a bunch of kale I got in my CSA this week.

      Reply
      • Richa

        November 22, 2020 at 12:57 pm

        Awesome

        Reply
    3. Amanda

      July 22, 2020 at 5:47 pm

      Thanks for sharing such wonderful recipes! This looks great, and I’ve been looking for a while creamed spinach recipe. ^^ If using fresh spinach (it’s not easy to get frozen where i live), about how much is needed?

      Reply
      • Richa

        July 22, 2020 at 5:57 pm

        The same amount. 16 ounces or 450 g

        Reply
    4. Sharon

      April 14, 2020 at 9:36 am

      5 stars
      This has fast become my favourite breakfast/brunch recipe.

      I add a heaping tablespoon of nutritional yeast to the broth and make my own cashew milk using your suggestions. I also swap the flour for whole grain gluten free, and add a tbsp of flax seeds.

      Delicious!!!!

      Thank you

      Reply
    5. Katie O'Brien

      December 06, 2019 at 4:39 am

      5 stars
      This was so delicious and simple to make. Even my 4 and 6 year old kiddos were begging for seconds. We served it as our main dish so I’ll definitely be doubling the recipe next time.

      We didn’t have a cast iron so I just popped it in a casserole dish and it worked perfectly.

      Adding to our weekly rotation!

      Reply
      • Richa

        December 06, 2019 at 10:48 am

        yay!!!

        Reply
    6. Jenya

      November 23, 2019 at 5:42 pm

      5 stars
      We slurped this down immediately. It is so delicious! Thank you!

      Reply
      • Richa

        November 23, 2019 at 6:10 pm

        awesome!!

        Reply
    7. Sheldon

      November 19, 2019 at 3:36 pm

      I also made this last night, it had great flavor and the leftovers were just as good today. Thanks for another great recipe!

      Reply
      • Richa

        November 19, 2019 at 9:31 pm

        Thanks!

        Reply
    8. Bev

      November 16, 2019 at 10:51 am

      5 stars
      I made this last night and we LOVED it! It will go into our meal rotation. I had some other greens I needed to use up (a bok choy, kale and chard mix). Cooked those first till almost done, then added a ton of fresh spinach. YUM!!!

      Reply
      • Richa

        November 16, 2019 at 11:13 am

        yay!

        Reply
    9. Bobbi

      November 16, 2019 at 1:54 am

      One more dish for Thanksgiving! Thank you.😍

      Reply
      • Richa

        November 16, 2019 at 9:59 am

        yes! its easy and also hides some of the greens!

        Reply

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