Almond-Milk Creamed Spinach

This creamed spinach is so silky and light that you won’t miss the cream. The crunchy bread crumb topping is a fantastic addition.

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  • Servings: 6

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  • Four 5-ounce bags baby spinach
  • 4 tablespoons unsalted butter
  • 2 shallots, thinly sliced
  • 3 tablespoons all-purpose flour
  • 2 cups unsweetened almond milk
  • 1/2 cup grated Parmigiano-Reggiano or Cotija cheese
  • Salt
  • Freshly ground pepper
  • 3/4 cup panko (Japanese bread crumbs)
  • 2 tablespoons finely chopped marcona almonds

How to make this recipe

  1. Preheat the oven to 425°. In a large saucepan, heat 1 inch of water. Add the spinach by the handful; allow each handful to wilt before adding more. When the spinach is wilted, drain it, pressing out as much water as possible. Wipe out the pot.

  2. Melt 2 tablespoons of the butter in the pot. Add the shallots; cook over moderate heat until softened. Stir in the flour and cook for 1 minute. Add the almond milk and simmer until very thick, whisking occasionally, 5 minutes. Stir in the cheese and spinach. Season with salt and pepper. Spoon into a baking dish.

  3. In a small bowl, melt the remaining 2 tablespoons of butter. Stir in the <em>panko</em> and almonds and sprinkle over the creamed spinach. Bake for 15 minutes, until golden. Serve.

Contributed By Photo © Christina Holmes Published January 2013

473965 recipes/almond-milk-creamed-spinach 2013-12-06T23:08:07+00:00 Grace Parisi christmas|thanksgiving|american|side-dishes|6|make-ahead|staff-favorite|vegetarian january-2013 recipes,almond-milk-creamed-spinach 473965

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