Almond-Milk Creamed Spinach

Ingredients

• 2 cups vanilla almond milk unsweetened
• 2 tablespoons marcona almonds finely chopped
• 20 ounces baby spinach (4 bags)
• 0.5 cup cotija cheese grated
• 3 tablespoons flour all-purpose
• 0.8 cup panko bread crumbs (Japanese bread crumbs)
• 30 servings pepper freshly ground
• 30 servings salt 
• 2  shallots thinly sliced
• 4 tablespoons butter unsalted

Equipment

• bowl
• sauce pan
• oven
• whisk
• pot
• baking pan

Directions

1. Preheat the oven to 42
2. In a large saucepan, heat 1 inch of water.
3. Add the spinach by the handful; allow each handful to wilt before adding more. When the spinach is wilted, drain it, pressing out as much water as possible. Wipe out the pot.
4. Melt 2 tablespoons of the butter in the pot.
5. Add the shallots; cook over moderate heat until softened. Stir in the flour and cook for 1 minute.
6. Add the almond milk and simmer until very thick, whisking occasionally, 5 minutes. Stir in the cheese and spinach. Season with salt and pepper. Spoon into a baking dish.
7. In a small bowl, melt the remaining 2 tablespoons of butter. Stir in the panko and almonds and sprinkle over the creamed spinach.
8. Bake for 15 minutes, until golden.
9. Serve.