Recipes Almond-Milk Creamed Spinach 5.0 (2,423) 1 Review This creamed spinach is so silky and light that you won't miss the cream. The crunchy bread crumb topping is a fantastic addition. Slideshow: Tasty Vegetable Side Dishes By Grace Parisi Updated on August 17, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Christina Holmes Active Time: 30 mins Total Time: 1 hrs Yield: 6 Ingredients 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 Directions 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. 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. In a small bowl, melt the remaining 2 tablespoons of butter. Stir in the panko and almonds and sprinkle over the creamed spinach. Bake for 15 minutes, until golden. Serve. Rate it Print