Dairy-Free Golden Creamed Spinach (AIP, Paleo, Whole30)

Creamed spinach has always been my favorite steakhouse side dish, and for a long time, I didn’t think a dairy-free creamed spinach could come close. How could it be the same without cream and cheese? This version proves otherwise. Made with coconut milk and layered with warm, savory spice, it builds the same kind of depth and satisfaction you’d expect from a richer, cheese-based version, just in a different way. The “golden” comes from turmeric, which brings warmth and a subtle citrus note, making this feel like a curry while staying completely nightshade-free. It’s craveable and the kind of side that works just as well on a casual weeknight as it does alongside a perfectly cooked steak.

How this Dairy-Free Creamed Spinach recipe fits AIP, Paleo and Whole30

This recipe is suitable for AIP, Paleo, Whole30, and even Plant-Based Whole30, with a few small considerations. For AIP, use mace in place of nutmeg. The two are closely related, as mace is the outer covering of nutmeg, and can be used in equal measure, making it an easy seed-free swap. For Plant-Based Whole30, use coconut aminos instead of fish sauce. You may want to add a bit more salt to finish, as coconut aminos are less salty, but they still bring a similar flavor pop. As always, check ingredient labels on both the fish sauce and coconut milk, choosing options without added sugars, preservatives, or stabilizers to keep the recipe fully compliant.

Free Recipe Book

The Everyday Botanical: Tonics, Elixirs and Calming Blends

A quiet cup can change the shape of a day. Warm mugs, iced teas, and mocktail sparklers you can make at home to support calm, aid digestion, and bring you back to center, using familiar ingredients and a little kitchen practical magic.

The first thing to know about this recipe is that two pounds of spinach is a lot of spinach. I mean, just look at that mound of leafy greens. This is the time to choose those craggy, giant spinach leaves in bunches and bags from the market. Baby spinach is a bit too delicate here. Wash your spinach to free it of any sandy grit, and then dry it as best you can, to minimize adding additional water to the recipe, which could impact the consistency of the sauce.

Then, make a quick arrowroot slurry with a bit of the coconut milk and set it aside. We’ll add the slurry in at the end so the arrowroot can thicken the sauce. If you add arrowroot by sprinkling the dry powder to a hot sauce, it clumps. Making a slurry will ensure that it incorporates into the sauce and thickens evenly.

Next, we’re building the flavor for the sauce. Start with heating coconut oil or avocado oil in a large sauté pan and add the minced garlic. Let it cook for just a bit, until it’s fragrant and soft, then add in the spices. The foundation of the spice blend is turmeric, which is warm and citrusy, and it’s enhanced with ground ginger, nutmeg (or mace, if you’re eliminating seeds and seed spices), and ground onion. This is a really great combination of spices when you’re looking for a blend similar to curry, but without any nightshades, like chiles and paprika. Let the spices toast and bloom for just under a minute, then start adding the spinach.

Work in batches until all of the spinach is wilted. This may seem impossible, even in your largest skillet, but the spinach will cook down quickly. Season with a pinch of salt for each batch and turn the spinach in the pan so it fully coats in the spices and cooks down evenly.

Then, add in the remaining coconut milk and the fish sauce, or coconut aminos, if that’s your preference. Fish sauce adds a burst of umami flavor and a good amount of salt. It doesn’t read “fishy” at all, but if you’re looking for a fully plant-based recipe, or just prefer an alternative, coconut aminos can easily stand in. Bring the coconut milk to a simmer, then take the pan off the heat and add in the arrowroot slurry, stirring until the sauce begins to thicken.

Just before serving, squeeze a bit of lime juice over the top to bring some brightness to the coconut curry, then finish with fresh cilantro. This dairy-free creamed spinach is a simple shift from cream to coconut, and that swap turns this into something so much more rich and flavorful, and even a little unexpected.

A New Way to Listen

Find your inner compass

Even when you’re following a food framework carefully, questions still come up. Sometimes it’s as simple as, This food is allowed, but does it actually work for me?

Your body already knows. This free three-part series shows you a simple way to decode those answers into clear signals you can use when making everyday decisions, starting with food.

Dairy-Free Golden Creamed Spinach (AIP, Paleo, Whole30)

5 from 1 vote

Dairy-free creamed spinach made with fresh spinach, coconut milk and warm spices. AIP, Paleo, Whole30 and Plant-Based Whole30.

Print Recipe Pin Recipe

Total Time:30 minutes mins

Servings: 4 servings

Author: Christina Marche

Ingredients

• 1 (13.5 oz) can coconut milk, divided
• 2 tsp arrowroot
• 2 tbsp coconut oil or avocado oil
• 3 medium garlic cloves, minced (about 1½ tbsp)
• 2 tsp ground turmeric
• ½ tsp ground ginger
• ½ tsp ground onion
• ⅛ tsp mace or nutmeg
• 1 tbsp fish sauce or coconut aminos
• 2 lb spinach
• ½ tsp Kosher salt, plus more as needed
• ½ lime, for finishing
• Fresh cilantro, for garnish

Instructions

• Whisk the arrowroot with ¼ cup of the coconut milk to make a slurry; set aside.
• Heat the oil in a large sauté pan over medium heat. Add the garlic and cook until soft and fragrant, 1 to 2 minutes. Add the turmeric, ginger, onion and mace or nutmeg, stirring to coat in the oil, and cook until the spices are toasted and aromatic, about 30 seconds. Add the fish sauce or coconut aminos and stir to combine.
• Working in 5 to 6 batches, add the spinach, stirring and allowing it to wilt slightly before adding more. Season with small pinches of salt as you go, up to ½ teaspoon total.
• Once all the spinach is wilted, add the remaining coconut milk and bring to a gentle simmer. Cook for 3 to 5 minutes, until the spinach is fully tender. Remove from the heat and stir in the arrowroot slurry to thicken. Season to taste.
• Finish with a squeeze of lime and garnish with fresh cilantro before serving.

Course: Side Dish

Cuisine: AIP, AIP Modified, Paleo, Plant-Based Whole30, Whole30