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Boston Market-esque Creamed Spinach

What you need: 

3 cups frozen spinach
1/2 (8 ounce) container vegan cream cheese (I use Tofutti)
1/3 cup vegan mayonnaise (I use Vegenaise)
1/2-1 teaspoon salt
1/3 cup nutritional yeast
pepper, to taste
1-2 cloves garlic, minced or pressed

What you do: 

1. Cook the spinach in the microwave for about 4 minutes until hot and soft.
2. Add all other ingredients mix, and microwave 1 minute more.

Preparation Time: 
6 minutes
Cooking Time: 
Servings: 
12

SO HOW'D IT GO?

I didn't have any Vegannaise so instead I added a 12 oz. jar of artichoke hearts (kept in water, not oil) and the Tofutti cream cheese I had was the Herbs & Chives kind which really added to the flavors.  The other thing I added was a nice healthy squirt of lemon juice and I didn't measure out the spinach, I just used the 10 oz. package of frozen spinach that I happened to have.  It came together surprisingly well.  I have made some experimental substitutions before to disastrous results, but this is a keeper. 

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I love this stuff, but we are really a "one pot meal" kinda couple so I had to make it fit that, I mix it with pasta or rice, leave out the cream cheese and add soy milk to make it more saucy and add some oregano.  I bake mix it all in and bake it at 375 till it's nice and hot.  Very yummy.

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MMMM!  I used homemade sourcream (this site) and bean-naise (The Uncheese Cookbook) and it was FABULOUS!  Going to have my leftovers with pasta as well (tasted like a florentine sauce).  Also would be great as a dip.

So good- only disagreement is the serving size- I ate half of it myself- not that that's not a lot of food- just very very good.

Thank you for this recipe!

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I made this into a hot spinach artichoke dip today, and it is super delicious!  I used a 10oz box of frozen chopped spinach and a 14oz can of quartered artichoke hearts, along with the other ingredients.  I also added a bunch of Tapatio hot sauce.  This is too good to make very often!

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I just want to add that the leftovers of this make a great addition to cooked pasta.  Today, I added some of this creamed spinach to some leftover penne in tomato pasta sauce, and it was very tasty.

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Very creamy and rich!  I've never had the Boston Market version, but this one is great.  This reminds me of hot spinach artichoke dip.  I used a 16 oz bag of frozen chopped spinach, and I'm sure fresh baby spinach would be even better.  I did microwave this, but if I had access to a stovetop (which I don't at the moment), I'd cook this on the stove as I prefer that.  I did add a bit more nutritional yeast, maybe an extra tablespoon.  I also added a little seasoned salt in place of some of the regular sea salt to boost the flavor.  I probably won't make this dish too often because of the fattiness with all of that Tofutti vegan cream cheese and Vegenaise, but it is tasty.

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This was so yummy!  I made this tonight with a Tofurky, mashed potatoes and gravy.  My husband and 14 month old son loved the spinach dish.  My husband talked about it through the whole dinner.  I changed it up a little bit because I don't own a microwave and I used fresh spinach instead of frozen.  It was still so fast and simply to make.  It was delicious.  I'm going to add other veggies next time I make it and might even try adding some pasta.  I highly recommend this dish.  ;)b

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Pros: I love eating gobs and gobs of this stuff!

Cons: I love eating gobs and gobs of this stuff!  ::)  Oh, that, and it tastes so freaking good warm, that I just keep heating it up. It's perfectly fine to eat it at room temperature.

Variations: a squirt of lemon juice and diced a small can of water chestnuts, just 'cause I like the crunch!

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OMG!  Just for the record, I never say OMG!  But this recipe is sooo very good.  I can not explain how the  sauce came out so creamy and cheesy and delicious, but it did

I used a ton of fresh baby spinach and soy sour cream instead of cream cheese and it worked perfectly. 

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i made this for a non-vegan friend of mine, who absolutely loves boston markets creamed spinach and we both loved it!  such an amazing recipe.  yum!

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