This Vegan Creamed Spinach Casserole is the ultimate side dish! Easy and quick to make and full of creamy and delicious flavor!
When it comes to holiday dinners, I have never been a huge fan of the main course. It has always been about the side dishes for me! I would fill my plate to brim with side dishes and then go back for more. I am always on the lookout for new and delicious sides to serve and I am always asked to bring a side to any event. One of my newer favorites has been creamed spinach. Creamed spinach was never a recipe we knew growing up but it is a southern staple. I tried it recently at a potluck and couldn't get over how delicious it was. Think spinach dip, but better.
This Vegan Creamed Spinach Casserole is warm and comforting. Full of delicious creamy flavors, you will have a hard time not going back for more!
- Frozen Chopped Spinach- This is the main ingredient in this creamed spinach casserole. You are more than welcome to use fresh spinach if you prefer, you will just have to cook it down and chop it finely.
- Vegan Cream Cheese- How else do we make this spinach casserole super creamy? You can use any type of vegan cream cheese you like, my favorite is the Kite Hill brand. It is made from Almond Milk and is 100% vegan and dairy-free. I like to use the chive flavor to give it an extra boost of flavor and I encourage you to also use a chive flavored cream cheese, however you can use plain if that is all that you have.
- Vegan Parmesan- This Creamed Spinach Casserole is full of creamy, cheesy flavors. The vegan Parmesan helps to add that cheesy boost to this recipe. You can either purchase a vegan Parmesan alternative at your local grocery store or find the recipe that I use here!
- Ritz Crackers- The topping of this spinach casserole is crushed ritz crackers. It gives the casserole a delicious, buttery, crunchy bite. Ritz crackers are not gluten-free or paleo so you can substitute them by using crushed Almond-Flour crackers if you prefer.
See the recipe card for full ingredients and quantities.
- Preheat the oven to 350 degrees and lightly grease a 1.5-quart oval casserole dish.
- Sauté the onions and garlic over medium heat until tender
- Microwave the frozen spinach until thawed
- Dry and squeeze out the excess water from the spinach using a towel
- Mix the spinach, cream cheese, sour cream, onions, garlic, and vegan Parmesan.
- Add to the casserole dish
- Top with toasted crackers
- Bake for 30 minutes
Hint: It is important to get ALL of the water out of the spinach so you don’t have a watery casserole! I add my cooked spinach to a cheesecloth and squeeze out all the excess water.
- Crackers-Feel free to swap the ritz crackers as the topping for your favorite type of cracker or even breadcrumbs!
- Low Sodium- Use a low sodium vegan parmesan or leave out the salt in the parmesan recipe to keep this recipe low sodium.
- Low Carb- If you are watching your carb intake, use either a low carb cracker or toast up some low carb bread to make low-carb breadcrumbs.
- Spinach and broccoli- If you want to bulk this casserole up with extra veggies, blanch some broccoli and toss it in with the spinach mixture. It would be a delicious variation!
- Spicy- If you like to give things a kick of heat to take it up a notch, add some crushed red pepper into the spinach mixture.
- Artichoke- Add some acid to this recipe by stirring in some jarred marinated artichoke hearts.
- Kale-Feel free to swap the spinach in this recipe for kale. Make sure to cook it first as kale raw is hard and bitter.
Check out this other fun holiday recipe here!
If you don't have vegan sour cream or want to keep this vegan spinach bake less processed, feel free to swap the vegan sour cream for ¾ cup silken tofu. You won't be able to taste the tofu and it will do the same as the sour cream, acting as a binder.
Of course! If you want to adapt this creamy spinach casserole into a main dish, you just need to bulk it up some. Mix in some cooked rice or some canned white beans to turn this into the main star.
No, if made as is, this vegan spinach au gratin is not keto, paleo or whole30. The reason being is the cracker topping. To make this creamed casserole adaptable, swap the topping for a grain-free option such as grain-free toasted breadcrumbs or if you aren't vegan, pork panko.
Equipment can have a big impact on how a recipe turns out. See below for the equipment that you will need to make this recipe successful.
- Oval Casserole Dish
- Large Glass Mixing Bowl
- Microwave Safe Dish with Lid
Cover and store this Vegan Creamed Spinach Casserole in the fridge for up to five days. This casserole doesn't stand up well to freezing and is best eaten the day of.
- Make sure to squeeze out all the excess water from the spinach, you don't want a watery casserole!
- For a larger portion, you can double this recipe and fit it into a 9x13 inch baking dish.
- If the creamed spinach bake is too watery, try and pat dry with a paper towel and add more vegan cream cheese to the mixture until the water is soaked up.
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Vegan Creamed Spinach Casserole
- 48 ounces frozen chopped spinach
- ¼ cup vegan butter
- 1 yellow onion
- 8 ounces chive flavored vegan cream cheese
- 4 ounces vegan sour cream
- ¼ cup vegan parmesan
- 1 sleeve crushed Ritz Crackers
- Preheat the oven to 350 degrees
- In a microwave safe dish, microwave the frozen spinach until fully thawed.
- Add the spinach to a towel or a cheesecloth and squeeze out all the extra water. You will want the spinach to be as dry as possible so you don't end up with a watery casserole.
- In a skillet, saute the onions and garlic over medium heat until the onions are translucent. About 5 minutes.
- Grease a 1.5 quart oval casserole dish and add the spinach, cream cheese, sour cream, onions and vegan parmesan. Stir to combine
- In a skillet, melt the vegan butter and add the crushed ritz crackers. Toast until they are slightly brown and the butter has been absorbed. About 3 minutes.
- Top the casserole with the crushed crackers and bake for 30 minutes.
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove