Happy Thursday! I hope you all are having an awesome week!
I can't believe we have less then a month until Summer! This year flew by so quick! I have been working on so many recipes that I cannot wait to share on here. This dairy-free creamed spinach is the perfect side dish to accompany a delicious main entree! It is so creamy and flavorful- you will have a hard time believing it is dairy-free!
Let's get to cooking!
Dairy-Free Creamed Spinach (yields 4 large ramekins)
- 1 lb baby spinach
- olive oil, to grease pan
- 4 shallots, minced
- 3 garlic cloves, minced
- 14-ounces coconut cream
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- 1 teaspoon white pepper
- salt and pepper, to taste
- 1/2 cup gluten-free breadcrumbs
- 1 tablespoon olive oil
Heat olive oil in a large saute pan over medium-high heat. Once hot, add shallots and garlic. Saute for about 2-3 minutes. Add in spinach, and cook until wilted down, about 4-5 minutes. Season with salt and pepper.
While you are cooking the spinach, heat coconut cream in a small pot over medium heat. Season with cayenne pepper, white pepper, paprika, salt, and pepper. Stir occasionally until it comes to a slow boil. Remove from heat.
Once the spinach is almost done, add in coconut cream. Stir and cook until the mixture comes to a slow boil.
Heat about a tablespoon of olive oil in a small saucepan over medium heat. Add in breadcrumbs and stir to coat in olive. Cook until toasted and golden-brown.
Divide creamed spinach mixture among four large ramekins. Top with gluten-free breadcrumbs. Bake for about 12 minutes. Serve and enjoy!