Using fresh spinach: blanch it in boiling water for 30 seconds. Drain immediately and rinse with cold water. Squeeze out excess water.Using frozen spinach: Simply thaw. I prefer using whole leaves, not the chopped spinach, for more texture. In a large skillet, heat olive oil or butter over medium heat. Add the chopped onion and 1/2 of the salt and sauté for 3-4 minutes until fragrant and translucent. Add minced garlic and cook for 30 seconds.
Creating the Roux: Sprinkle flour into the pan. Stir continuously for about a minute.
Add the milk and stir. Add sunflower seed butter or sunflower seed powder. Read more about this above on how to make sunflower seed butter. Stir until smooth and thickened, about 3-5 minutes.
Stir in the spinach, nutritional yeast, another 1/2 tsp salt, pepper, and optional nutmeg. Stir while cooking for another 2-3 minutes. The spinach should be fully coated in cream.
Add more milk if the cream is too thick. Adjust the seasoning with more salt, pepper, or nutmeg to taste.
Serve warm and enjoy it with your favorite main dish! Creamed spinach goes great with mashed potatoes, rice, or toast as well.
