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.
- 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
- ⅓ 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.