Vegan Creamed Spinach with Biscuit topping
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy spinach baked in cashew milk with a savory herbed biscuit topping, entirely vegan and dairy-free. Rich and comforting despite using only plant-based ingredients. A vegetable-forward side that satisfies like a traditional casserole.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tsp oil (or broth to saute)
- 1/2 tsp dried oregano
- 1/4 tsp freshly ground black pepper
- 1/4 tsp red pepper flakes
- 3 cloves of garlic (, finely chopped)
- 1 cup chopped or sliced onion
- 1/2 tsp salt (, divided)
- 16 oz frozen spinach (, thawed for 10 mins, or use chopped fresh spinach)
- 1 cup cashew milk
- 3/4 cup all purpose flour (, see not for gluten-free)
- 1/4 cup almond flour
- 1 1/4 tsp baking powder
- 1/2 tsp salt
- 1 tsp dried herbs ((I use rosemary and oregano))
- 2 tsp nutritional yeast
- 1/2 cup + 2 tbsp non dairy milk (,such as light coconut milk, soy milk or unsweetened almond milk)
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 45m
- Sodium
- 478mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 414mg
- Calcium
- 163mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 478MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.