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. Slideshow: Tasty Vegetable Side Dishes 

Almond-Milk Creamed Spinach
Photo: © Christina Holmes
Active Time:
30 mins
Total Time:
1 hr


  • 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


  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 panko and almonds and sprinkle over the creamed spinach. Bake for 15 minutes, until golden. Serve.

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