Vegan Creamed Greens

Creamed spinach is a classic delicious holiday side dish!  So I have revamped it, made it plant based and it is still as delicious as ever!  I don’t just add in spinach, I add in a mixture of greens, and I like it even better than the original!  This is easy to make and it tastes decadent but it is completely free of dairy, eggs and gluten!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.




  1. In a medium saucepan, combine the coconut milk and cashew butter and heat until almost simmering and they are combined.
  2. Add the garlic, yeast, miso, lemon juice and sea salt and cook until combined.
  3. Add the cornstarch and cook until thickened slightly.  Remove from heat.
  4. Add the greens in batches until it is all wilted down (taking care not to overcook it).
  5. Pour into a dish, and serve!

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Recipe Type

  • Dairy-Free
  • Gluten-Free
  • Vegan
  • Vegetarian

Course Type

  • Side Dish

Skill Level

  • Beginner
  • Easy