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Creamed Spinach

The following is the best creamed-spinach recipe I’ve ever had. Even my family loves it! This easy creamed spinach makes the perfect side dish for any occasion.
Prep Time 10 mins
Cook Time 30 mins


  • 2 tbsp extra virgin olive oil
  • 1 onion minced
  • Half tsp onion powder
  • ½ tsp garlic powder
  • 2 garlic cloves minced
  • ½ tsp sea salt
  • tsp ground black pepper
  • ½ tsp paprika optional
  • 1 c unsweetened cashew milk cashew milk is more creamy, but you may also use soy or almond milk
  • 5 oz. 2 packages of spinach leaves
  • 1 c grated parmesan cheese divided in half


  • Preheat oven to 400℉ and grease a 9x9 baking dish with non-stick spray or oil of choice.
  • In a large saucepan, heat the olive oil over medium-high heat.
  • Add onion and garlic, cook until translucent (about 5 minutes).
  • Sprinkle in spices and cook for 1 minute or until fragrant.
  • Add coconut flour and stir until well combined.
  • Pour in cashew milk and mix well, bring sauce to a boil, then let simmer until it thickens.
  • Add ½ c of parmesan cheese and whisk until it’s melted (about 30 seconds).
  • Once the mixture thickens, slightly, add spinach one handful at a time and mix with sauce until the leaves wilt (then add more).
  • Mix well, then remove from heat.
  • Pour mixture into greased baking dish and top with remaining parmesan cheese.
  • Bake for 20 minutes or until bubbling and the cheese is golden brown.


Serve Warm