A rich cashew-based sauce makes this vegan Creamed Spinach Recipe velvety, smooth, and absolutely delicious! It’s easy enough to make for a weeknight dinner, but impressive enough to scale up for a holiday celebration.
When I was working on this vegan Creamed Spinach Recipe, I played around with a few different options for the cream sauce. After a few rounds of testing, the winner was clear: Cashew Cream ! It makes this creamed spinach luscious, silky, and positively decadent. I also love that cashews add just a touch of sweetness, balancing the savoury flavours in the dish. This is a side you’ll make again and again!
Why This Creamed Spinach Is the Easy Side You Need in Your Life
Easy side dishes are a dime a dozen. But easy fancy side dishes? Those are a little harder to find! This creamed spinach recipe is simple to make but sure to impress.
- Ultra-creamy texture. A blend of cashews and plant-based milk creates a smooth, silky sauce that’s so rich, you’ll totally forget it’s dairy-free.
- Easy to make. Frozen spinach minimises your prep work and the cooking time! (My Vegan Creamed Corn and Creamed Onions are easy too.)
- Versatile. Scale this recipe up for an amazing make-ahead holiday side dish, or make the recipe as-is for a weeknight.
Notes on Ingredients
Here are the ingredients you’ll need for this creamed spinach recipe. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Vegan butter – I used my Homemade Vegan Butter , but store-bought is fine too.
- Onion and garlic – These create a savoury base of flavour. For a slightly different spin on this recipe, swap the fresh garlic for a head of Roasted Garlic .
- Spinach – I share options for frozen or fresh spinach below.
- Cashews – Make sure they are raw, unsalted cashews, which blend up more smoothly than roasted.
- Plant-based milk – Use unflavoured and unsweetened. (You don’t want vanilla flavoured spinach!)
- Vegan Parmesan cheese – Although I do love my homemade Vegan Parmesan Cheese , this is a recipe where store-bought vegan Parm grated off the block works better, as it melts smoothly into the sauce. Nutritional yeast also works for a more budget-friendly option.
- Seasonings – Nutmeg, salt, and black pepper.
How to Make Vegan Creamed Spinach
This recipe is easy as can be! Let’s break it down step by step. (If you’re using fresh spinach, those instructions are in the printable recipe card.)
Sauté the aromatics.
- Prepare the cashew cream. Blend the soaked cashews with the plant milk until the mixture is smooth.
- Cook the aromatics. Sauté the onion in the vegan butter for 3 to 4 minutes, then add the garlic and cook 1 minute more.
- Add the spinach. Stir in the spinach and cook for 2 to 3 minutes.
- Make it creamy. Pour in the cashew cream and simmer until thickened.
Add seasonings and Parmesan.
- Season. Add the nutmeg, salt, black pepper, and vegan Parmesan and stir until the cheese melts into the sauce.
- Serve. Season to taste and serve.
Tips and Variation Ideas
- Make it spicy. You know I love a little extra heat! You can stir in a pinch (or two) of crushed red pepper flakes with the garlic for a kick.
- Swap in kale. Chopped lacinato kale makes a hearty alternative to spinach. You’ll just need to cook it a bit longer to soften it.
- Drain the spinach well . This is key! If it’s too soggy, it’ll make your cream sauce watery.
- Get a head start . Creamed spinach is a fantastic make-ahead holiday side because it reheats quickly. Just note that you might have to add a splash of plant milk because the sauce can thicken in the fridge.
Serving Suggestions
We’ve been loving this creamed spinach recipe on top of Vegan Mashed Potatoes instead of gravy. It’s such a comfort food dinner! It also pairs well with sides like Cornbread Stuffing and Baked Vegan Mac and Cheese . Or if you’re making it for a holiday, serve it with a main dish like Vegan Wellington or Tourtière .
How to Store and Reheat Leftovers
- To store: Store leftovers in an airtight container for up to 4 days. I don’t recommend freezing this recipe, as the cashew cream can become grainy.
- Reheat: Warm this creamed spinach recipe on the stovetop over low heat, stirring occasionally. If the sauce seems too thick, add a splash of plant milk.
More Vegan Side Dish Ideas
- Corn Soufflé
- Grilled Maple Mustard Brussels Sprouts
- Balsamic Roasted Vegetables
- Garlic Roasted Potatoes
Ingredients
- 2 tablespoons vegan butter , 28 g
- 1 small onion , finely chopped – 100 g
- 1 clove garlic
- 1 pound frozen chopped spinach , thawed and squeezed dry (or 2 pounds fresh spinach, cooked and squeezed) – 450 g (or 900 g fresh)
- ⅔ cup raw cashews , soaked in hot water for 20 minutes, then drained – 45 g
- 1 ¼ cup unsweetened plant-based milk , almond, soy, or oat – 180 mL
- 1 cup vegan parmesan cheese , 100 g
- ¼ teaspoon ground nutmeg , 0.5 g
- ½ teaspoon sea salt , or to taste – 3 g
- ¼ teaspoon freshly ground black pepper , 1 g
Instructions
To Use Fresh Spinach:
- Rinse 2 pounds (900 grams) of spinach thoroughly in cold water, swishing to remove dirt. Drain well and repeat if needed.
- Remove any thick stems or damaged leaves. Baby spinach can be left as is.
- Bring a large pot of salted water to a boil. Add spinach and cook for 30–45 seconds, just until wilted and bright green.
- Immediately transfer to a bowl of ice water (or just very cold water) to stop cooking and preserve color.
- Drain the spinach and squeeze out as much water as possible using your hands or a clean towel.
- Roughly chop the spinach into small pieces — you’ll have about 1 pound (450 grams) cooked spinach ready to use.
- Prepare Cashew Cream : In a blender , combine soaked cashews and plant-based milk. Blend until completely smooth and creamy. Set aside.
- In a large skillet, melt vegan butter over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant.
- Stir in the thawed (and well-drained) frozen spinach, or pre-cooked fresh spinach. Cook for 2–3 minutes, stirring to combine with the onions.
- Pour in the cashew cream. Stir well and let simmer for 2–3 minutes until thickened.
- Add nutmeg, salt, and black pepper. Stir in vegan parmesan cheese until melted and smooth.
- Taste and adjust seasonings if needed. Serve hot as a side dish with roasted vegetables, mashed potatoes, or a main course.
Notes
- To store: Store leftovers in an airtight container for up to 4 days. I don’t recommend freezing this recipe, as the cashew cream can become grainy.
- Reheat: Warm this creamed spinach recipe on the stovetop over low heat, stirring occasionally. If the sauce seems too thick, add a splash of plant milk.
Vegan Creamed Spinach
Ingredients
- 2 tablespoons vegan butter 28 g
- 1 small onion finely chopped – 100 g
- 1 clove garlic
- 1 pound frozen chopped spinach thawed and squeezed dry (or 2 pounds fresh spinach, cooked and squeezed) – 450 g (or 900 g fresh)
- ⅔ cup raw cashews soaked in hot water for 20 minutes, then drained – 45 g
- 1 ¼ cup unsweetened plant-based milk almond, soy, or oat – 180 mL
- 1 cup vegan parmesan cheese 100 g
- ¼ teaspoon ground nutmeg 0.5 g
- ½ teaspoon sea salt or to taste – 3 g
- ¼ teaspoon freshly ground black pepper 1 g
Instructions
To Use Fresh Spinach:
- Rinse 2 pounds (900 grams) of spinach thoroughly in cold water, swishing to remove dirt. Drain well and repeat if needed.
- Remove any thick stems or damaged leaves. Baby spinach can be left as is.
- Bring a large pot of salted water to a boil. Add spinach and cook for 30–45 seconds, just until wilted and bright green.
- Immediately transfer to a bowl of ice water (or just very cold water) to stop cooking and preserve color.
- Drain the spinach and squeeze out as much water as possible using your hands or a clean towel.
- Roughly chop the spinach into small pieces — you’ll have about 1 pound (450 grams) cooked spinach ready to use.
- Prepare Cashew Cream : In a blender, combine soaked cashews and plant-based milk. Blend until completely smooth and creamy. Set aside.
- In a large skillet, melt vegan butter over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant.
- Stir in the thawed (and well-drained) frozen spinach, or pre-cooked fresh spinach. Cook for 2–3 minutes, stirring to combine with the onions.
- Pour in the cashew cream. Stir well and let simmer for 2–3 minutes until thickened.
- Add nutmeg, salt, and black pepper. Stir in vegan parmesan cheese until melted and smooth.
- Taste and adjust seasonings if needed. Serve hot as a side dish with roasted vegetables, mashed potatoes, or a main course.
Notes
- To store: Store leftovers in an airtight container for up to 4 days. I don’t recommend freezing this recipe, as the cashew cream can become grainy.
- Reheat: Warm this creamed spinach recipe on the stovetop over low heat, stirring occasionally. If the sauce seems too thick, add a splash of plant milk.
Nutrition
Vegan Creamed Spinach https://jessicainthekitchen.com/creamed-spinach-recipe/ December 22, 2025
If you like lots of add-ins in your muffins, these vegan Morning Glory Muffins are going to be your new favourite! With cozy spices, a combination of carrots, pineapple, and apple for sweetness and moisture, along with a nutty crunch, they’re perfect for breakfast.
I love baking muffins. Because even when I don’t have time to bake something elaborate, there’s always time to bake muffins! They’re easy, there’s no fussing with frosting, they bake up fast—and then you get the reward at the end, a batch of warm, delicious muffins! These morning glory muffins are reminiscent of Carrot Cake Muffins , but with the bonus of crushed pineapple and apple.
Why These Morning Glory Muffins Belong on Your Baking List
Put these morning glory muffins on your baking agenda! Here’s why you’re going to love them.
- SUPER moist and tender . The add-ins in these muffins help make for an ultra-tender crumb, as does the applesauce. These are so irresistibly moist!
- Wholesome ingredients . This recipe is made with whole wheat flour, flax as a vegan egg replacement , and applesauce which also replaces egg and reduces the amount of oil you need.
- The coziest flavour . Like I said: these muffins are giving Vegan Carrot Cake , with fruit! A lot of the ingredients overlap with carrot cake, as do the warm spices used in both recipes.
Notes on Ingredients
Here are the ingredients you’ll need for this vegan take on morning glory muffins. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Whole wheat flour – I’ve developed this recipe with whole wheat flour, which requires slightly higher hydration than regular flour, so I don’t recommend swapping it out for all-purpose.
- Baking powder and baking soda
- Salt
- Spices – Ground cinnamon, ground ginger, and ground nutmeg.
- Light brown sugar
- Ground flaxseed – If you have whole flaxseeds, you can grind them in a coffee grinder.
- Unsweetened coconut – Use shredded, not flakes, which are thicker.
- Unsweetened applesauce
- Coconut oil – Or another neutral oil.
- Vanilla extract
- Plant milk – Make sure it’s unsweetened and unflavoured.
- Mix-ins – Grated carrots, apple, crushed pineapple, raisins (or chopped dates or cranberries), and walnuts or pecans.
- Pumpkin seeds – AKA pepitas, for topping.
How to Make Morning Glory Muffins
Vegan muffins are easy, and these morning glory muffins are no exception! Here’s what you’ll need to do.
Mix the dry ingredients.
- Prepare . Preheat your oven to 350ºF and line a 12-cup muffin pan with paper liners or lightly grease the cups with oil.
- Mix the dry ingredients . Whisk the whole wheat flour, baking powder, baking soda, salt, spices, shredded coconut, and ground flaxseed in a large bowl.
- Mix wet ingredients . In another bowl, whisk the brown sugar, applesauce, melted oil, vanilla, and almond milk.
Combine wet and dry.
- Combine wet and dry . Stir the wet ingredients into the dry ingredients until just combined.
- Finish the batter . Fold in the carrots, apple, crushed pineapple, raisins, and nuts.
Divide into muffin pan.
- Bake . Divide into the muffin pan and add the pumpkin seeds on top. Place the pan in the oven and bake for 25 to 28 minutes, or until a toothpick inserted into the centre comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling.
Tips for Success
Here are a few additional pointers for these vegan morning glory muffins.
- Don’t overmix . This is always the most important tip for making muffins and quick breads! If you mix too much, you’ll over-activate the gluten in the flour and end up with tough muffins.
- Keep in mind they don’t rise much . These are dense (in a good way!) muffins, so you can fill the muffin cups nearly all the way with the batter without worrying about them overflowing when baked.
- Grate your own carrots . Store-bought shredded carrots tend to be dry and a little larger than ideal for baking recipes. Freshly grated carrots blend in more seamlessly with the overall muffin and add more moisture.
A Few More Topping Ideas
Not a fan of pumpkin seeds? Or maybe you just want to try something else!
- Sprinkle some old-fashioned oats over the top instead of the pepitas for a hearty, toasty topping.
- Add Demerara sugar before baking for crunch and sweetness.
- After the muffins cool, drizzle on a glaze . (Try the one from my Cranberry Orange Bread with Orange Glaze .)
- Swap the pumpkin seeds for extra nuts .
How to Store
- Room temperature : Let your morning glory muffins cool completely, then transfer them to an airtight container and store at room temperature for 3 to 4 days.
- Refrigerator : Store in an airtight container for up to a week. I like to let them come to room temperature before serving.
- Freezer : Freeze in an airtight container or freezer bag for up to 3 months. Thaw at room temperature or warm in the microwave before serving.
More Vegan Muffin Recipes
- Apple Streusel Muffins
- Pumpkin Chocolate Chip Muffins
- The Best Vegan Blueberry Muffins
- Vegan Zucchini Muffins
Ingredients
- 2 ¼ cups whole wheat flour , 270 g
- 1 teaspoon baking powder , 5 g
- ½ teaspoon baking soda , 5 g
- ½ teaspoon salt , 3 g
- 2 teaspoons ground cinnamon , 6 g
- ½ teaspoon ground ginger , 1.5 g
- ½ teaspoon ground nutmeg , 1.5 g
- ¾ cup light brown sugar , 150 g
- 2 tablespoons ground flaxseed , 14 g
- ½ cup shredded unsweetened coconut , 40 g
- ⅓ cup unsweetened applesauce , 80 g
- ⅓ cup melted coconut oil , or neutral oil – 80 mL
- 1 teaspoon vanilla extract , 5 mL
- ¾ cup unsweetened plant milk , 180 mL
- 1 ½ cups grated carrots , about 2 medium carrots – 150 g
- 1 apple , peeled and grated – about 100 g
- ¾ cup crushed pineapple , well drained – 170 g
- ½ cup raisins , or chopped dates or cranberries – 80 g
- ½ cup chopped walnuts or pecans , 60 g
- 2 tablespoons pumpkin seeds , for topping – 20 g
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with oil.
- In a large bowl, whisk together whole wheat flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, shredded coconut, and ground flaxseed.
- In a separate medium bowl, whisk together brown sugar, applesauce, melted oil, vanilla, and almond milk until smooth.
- Pour the wet mixture into the dry ingredients and stir gently until just combined — do not overmix (the batter will be thick).
- Gently fold in grated carrots, grated apple, crushed pineapple, raisins, and chopped nuts until evenly distributed.
- Divide the batter evenly among the muffin cups, filling them to the tops. Don’t worry — the batter doesn’t rise much. Sprinkle pumpkin seeds on top if using.
- Bake for 25–28 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Room temperature : Let your morning glory muffins cool completely, then transfer them to an airtight container and store at room temperature for 3 to 4 days.
- Refrigerator : Store in an airtight container for up to a week. I like to let them come to room temperature before serving.
- Freezer : Freeze in an airtight container or freezer bag for up to 3 months. Thaw at room temperature or warm in the microwave before serving.
