Almond-Milk Creamed Spinach

Health score
4%
Almond-Milk Creamed Spinach
60 min.
30
41kcal

Suggestions


Are you ready to elevate your side dish game with a delightful twist on a classic favorite? Our Almond-Milk Creamed Spinach is not only a creamy and flavorful addition to any meal, but it's also a healthier alternative that will please both your palate and your waistline. With just 41 calories per serving, this dish allows you to indulge without the guilt!

Imagine tender baby spinach, perfectly wilted and teamed with the rich, nutty notes of marcona almonds and the irresistible creaminess of almond milk. The addition of Parmigiano-Reggiano or Cotija cheese brings a savory depth, while a touch of all-purpose flour and panko creates a delightful crispy topping that will make your taste buds dance. This dish celebrates the simple pleasures of fresh ingredients and creative cooking, providing a burst of flavor and a satisfying texture in every bite.

Perfect for gatherings, holidays, or simply a family dinner, our Almond-Milk Creamed Spinach serves a generous 30 people, making it a fantastic choice for feeding a crowd. Its elegant presentation and luxurious taste will impress even the most discerning of guests. So, don your apron and get ready to whip up a batch of this delicious, nutritious side that will transform your meal into a memorable feast!

Ingredients

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

Nutrition Facts

Calories41kcal
Protein13.77%
Fat58.13%
Carbs28.1%

Properties

Glycemic Index
6.87
Glycemic Load
0.61
Inflammation Score
-8
Nutrition Score
8.6082608907119%

Flavonoids

Cyanidin
0.02mg
Catechin
0.01mg
Epigallocatechin
0.02mg
Luteolin
0.14mg
Isorhamnetin
0.02mg
Kaempferol
1.21mg
Myricetin
0.07mg
Quercetin
0.75mg

Nutrients percent of daily need

Calories:40.66kcal
2.03%
Fat:2.75g
4.23%
Saturated Fat:1.35g
8.43%
Carbohydrates:2.99g
1%
Net Carbohydrates:2.28g
0.83%
Sugar:0.35g
0.39%
Cholesterol:6.24mg
2.08%
Sodium:270.31mg
11.75%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.47g
2.93%
Vitamin K:91.74µg
87.37%
Vitamin A:1830.04IU
36.6%
Manganese:0.22mg
11.13%
Folate:41.38µg
10.34%
Vitamin C:5.44mg
6.6%
Calcium:57.31mg
5.73%
Magnesium:18.58mg
4.64%
Vitamin B2:0.08mg
4.43%
Vitamin E:0.61mg
4.04%
Iron:0.69mg
3.85%
Potassium:123.02mg
3.51%
Fiber:0.72g
2.86%
Vitamin B6:0.06mg
2.83%
Vitamin B1:0.04mg
2.77%
Phosphorus:25.78mg
2.58%
Copper:0.04mg
2.02%
Selenium:1.27µg
1.81%
Vitamin B3:0.33mg
1.67%
Zinc:0.23mg
1.53%
Source:My Recipes