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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: 


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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. 


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.


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!


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!


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.


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.


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


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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