Vegan Creamed Spinach - LAB SQUEEZED™

Vegan Creamed Spinach


◗ 1 16-ounce (450 gr) of Organic Silken Tofu

◗ 2-3 tablespoons nutritional yeast adjust based on how “cheesy” you’d like the creamed spinach to taste

◗ 1/2 teaspoon fine sea salt

◗ 1/4 teaspoon garlic powder

◗ 1/2 teaspoon onion powder

◗ Juice of 1 lemon

◗ 2 10-ounce (280 gr each) or 1 16-ounce (450 gr) packages frozen, chopped spinach

◗ 2 teaspoons olive oil (You can substitute a few tablespoons of vegetable broth if you wish)

◗ 2 shallots very thinly sliced

◗ Freshly ground black pepper


  1. Heat the frozen spinach according to package instructions. Press it firmly through a colander to remove as much moisture as you can. Set the spinach aside.
  2. Place the tofu, nutritional yeast, salt, garlic and onion powder, and lemon juice in a blender and blend till smooth.
  3. Heat the oil over medium heat in a large skillet.
  4. Add the shallots and sauté for 5 minutes, stirring often, or until they’re gently browning.
  5. Add the spinach and the blended tofu mixture. Heat, stirring as you go, until the ingredients are mixed and warm through.
  6. Taste and add extra salt and/or freshly ground pepper to taste.
  7. Serve hot


Thanks to Thefullhelping for this amazing recipe.