Name: Easy Dairy-free Creamed Spinach (from frozen spinach)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 3 cups frozen Spinach; 2 tbsp. olive oil; 1/2 lg Onion ((approximately 1 1/4 cups)); 4 garlic cloves ((approximately 3-4 tsp)); 1 inch chunk of ginger ((approximately 1 tbsp.)); 3 tsp Harissa; 1 Jalapeño ((approximately 3 tbsp)); 3/4 cup full-fat coconut milk; 1/2 tsp chili powder or cayenne ((optional)); 2 tbsp. Cheddar cheese. ((approximately)); Salt and black pepper to taste

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Made with frozen spinach and spiced with harissa, this creamed spinach recipe is a delicious side dish, perfect for weeknight meals or special occasions. This recipe is dairy-free and comes together in about 20 minutes.

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Delicious creamed spinach with harissa in a gold pan with parsley and chili flakes around it.

This easy creamed spinach recipe is a unique spin on the traditional creamed spinach recipe. This recipe is dairy-free and deliciously spiced.

Even better, this dish is so easy and quick to make! You will need one skillet, a blender (or immersion blender), 7 ingredients, and about 20 minutes to have this on the table.

How does this differ from traditional creamed spinach?

Traditional, or classic, creamed spinach is made with frozen or fresh spinach that is cooked in a creamy white sauce. The sauce ingredients usually include whole milk, heavy cream, butter, onion, garlic, and cheese. Some recipes, like Martha Stewart’s, use ground nutmeg. While others include all-purpose flour (for a roux).

I made this spin on creamed spinach with a white sauce consisting of coconut milk, spices such as harissa, and nutritious ingredients such as onion, ginger, and garlic. To me, this creamed spinach from frozen spinach is the ultimate cozy side dish that’s healthy as well.

How to make this dairy-free creamed spinach?

The instructions to make this recipe are super simple.

The hardest part about this recipe is the prep, which involves peeling and chopping the onion and garlic.

Step 1: With that said, peel and chop the onion and garlic. If you are short on time, most stores sell peeled and chopped onions and garlic, and these could be used instead.

Step 2: Add some olive oil to a pan that is set on a stove set to medium-high heat.

Step 3: Add the chopped onion and garlic to the pan and saute for about 8 minutes. Stir often so this mixture does not burn.

Step 4: While the onion and garlic saute, chop the jalapeno. You can include the jalapeno seeds if you prefer it spicy, or cut around them.

Step 5: Once the onions and garlic have been sautéing for about 8 minutes, add in the chopped jalapeno and saute for about 2 more minutes, stirring often. Then, turn the stove down to medium heat.

Step 6: You do not even need to use thawed spinach in this recipe. Simply add the frozen spinach to the pan and let it saute for about 5 minutes. The excess water from the thawing frozen spinach will evaporate and not dilute this recipe.

Step 7: Then add in the harissa. This is my current favorite harissa, and it can be found on Amazon and in some stores. However, the 3 tsp of harissa could be replaced with a combination of 1 teaspoon smoked paprika, 1 teaspoon coriander, 1/2 teaspoon turmeric, and 1/2 tsp of cayenne or chili powder. Turn the stove to low heat at this point.

Step 8: Add in the coconut milk and stir this mixture well for about a minute.

Step 9: Then, turn the stove off. Now, you can season this with some salt and black pepper and serve it as is. Or, you can add this mixture to a blender and blend it until it is smooth. If you have an immersion blender, use it to blend this so it is as smooth or chunky as you prefer.

Serving

I love to serve this creamed spinach warm, with some avocado and red pepper flakes. Sometimes, I add a bit of dairy-free cheese or lactose-free parmesan or cheddar. My guy likes this creamed spinach with some cheddar cheese or parmesan cheese sprinkled on top.

Recently, I served this with spicy eggplant steaks. The eggplant steak recipe is coming up soon.

Storage and Reheating

Leftovers of this creamed spinach should be stored in an airtight covered container in the fridge. Stored this way, it will last for about 5 to 7 days.

To reheat, simply place it in a microwave-safe dish and microwave for 60 seconds or until it is the temperature you prefer.

This dish can also be frozen in an airtight, freezer-safe container. It can be defrosted in the microwave. Then, heated as mentioned above.

What makes this recipe so good, for me:

This easy creamed spinach has a ton of flavor! Check out the recipe card below for the ingredients that are responsible for this flavor explosion.
It is dairy-free.
It’s a healthy side dish, perfect for everyday or special occasions.
It is so quick and easy to make.

I hope you enjoy this creamed spinach as much as I do!

Love spinach? Then check out these other recipes with spinach:

Broccoli and Spinach Soup
Pineapple Spinach Smoothie
Spinach Curry Soup
Chickpea Spinach Curry
Beans and Pasta with Spinach Sauce

Thanks so much for stopping by. If you make this recipe, please let me know in the comments below what you think of it, or tag your creation on social media with @savoryspin or #savoryspin. For more fusion, spice-filled, recipe ideas, please subscribe and follow me on Facebook, Instagram, and/or Pinterest!