3 tablespoons vegan butter
4 tablespoons flour
1/4 teaspoon salt
1 cup nondairy milk (I use Silk soy) Spinach:
2 tablespoons vegan butter (I use Earth Balance)
2 tablespoons finely chopped onion (about 1/4 small onion)
1 (20 ounce) package frozen, chopped spinach
1/4 cup water
1 teaspoon salt
1 cup white sauce
1/2 cup vegan sour cream (I use Tofutti)
1. To prepare the white sauce, In a small saucepan over low-medium heat, melt vegan butter. Add flour and 1/4 teaspoon salt to make a roux. Turn heat to medium. Slowly stir in milk, stirring constantly until mixture is smooth. Remove from heat; set aside.
2. For spinach, in a medium saucepan over medium heat, melt the 2 tablespoons vegan butter, and add onions. Cook the onions until they become transparent. Add spinach and water to the pan, lower the heat, and cover to simmer, stirring as needed.
3. When spinach is almost done, add 1 teaspoon salt, white sauce and vegan sour cream, simmering and stirring constantly until completely blended.
You may also want to try adding a little vegan cream cheese, vegan blue cheese, vegan Parmesan or garlic at the time you add the white sauce. I have tried it every way; they are all very good. Enjoy!
Source of recipe: This recipe was modified from this one: http://www.razzledazzlerecipes.com/thanksgiving/creamed-spinach.htm