vegan creamed greens {spinach, kale, and chard}

These decadent Vegan Creamed Greens combine a trio of leafy vegetables with a smooth garlic béchamel sauce for a creamy and delicious side dish. 

Hiiii buddies and happy Wednesday! It's time for another installment of #HolidaySideDishes! My vegan theme does indeed continue today with these absolutely delicious Vegan Creamed Greens. I started with the classic creamed spinach, and then added a little oomph because of course I can't leave enough alone. This creamy blend also includes baby kale and chard for a super tasty trio that is sure to become your new favorite. My family basically licked their plates clean!

SO believe it or not, I'm already at the end of PA school! I know... what?! It doesn't feel like real life for me, either. I am actually taking my boards on Monday {YIKES}, so I have been a bit of a recluse this week and studying during all waking hours! Not particularly exciting, but at least I'll be finished before Thanksgiving which means I'll actually be able to enjoy the holidays! I can just imagine it now... no studying to do, my plate heaping with delicious food {including these creamed greens, of course} and maybe a nice mid-afternoon nap. That sounds like THE LIFE. Just a few more days, now!

These vegan creamed greens come together in a flash! You just whip up a creamy garlic béchamel sauce, mix in your frozen spinach and fresh greens {or do all fresh or all frozen... whatever floats your boat}, and wait until everything comes together in a hearty and decadent mixture. Serve up and EAT! I promise it doesn't have to be complicated to be delicious!

As always, don't forget to check out everyone else's tasty creations!

• Autumn Orzo Salad from Sweet Beginnings
• Cheesy Scalloped Potatoes from Everyday Eileen
• Company Rice from Jolene's Recipe Journal
• Dilly Carrots from Cindy's Recipes and Writings
• French Onion Pull-Apart Rolls from The Weekend Gourmet
• Grilled Mushroom Skewers from Culinary Adventures with Camilla
• Hasselback Sweet Potatoes from Caroline's Cooking
• Make Ahead Turkey Gravy from Karen's Kitchen Stories
• Maple Chipotle Hasselback Butternut Squash from Faith, Hope, Love, & Luck
• Mashed Potatoes for a Crowd from Cookaholic Wife
• Roasted Beet and Citrus Salad from A Day in the Life on the Farm
• Savory Onion and Bacon Bread Pudding from Our Good Life
• Slow Cooker Glazed Green Beans with Bacon from Tip Garden
• Sweet Corn Cake from Palatable Pastime
• Sweet Skillet Cornbread from Daily Dish Recipes
• Vegan Creamed Greens from The Baking Fairy

I hope you guys will make these vegan creamed greens sometime soon! They really are the perfect side dish to everything. Don't forget to come back Friday for another yummy side!

Did you miss Monday's post?

• Vegan Maple Thyme Mashed Sweet Potatoes

If you're looking for more plant-based sides, see my Rosemary Roasted Garlic Mashed Potatoes, Stovetop Rainbow Carrots with Caramelized Onions, Roasted Delicata Squash with Maple Balsamic Vinaigrette, Simple Roasted Broccoli, and Lemon-Garlic Zucchini Ribbons!

vegan creamed greens {spinach, kale, and chard}

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

These decadent Vegan Creamed Greens combine a trio of leafy vegetables with a smooth garlic béchamel sauce for a creamy and delicious side dish.

Author: Valentina | The Baking Fairy

Recipe type: Vegetarian

Serves: 6

Ingredients

• 2 cups unsweetened nondairy milk {I used cashew}
• 2 tablespoon vegan butter
• 1 tablespoon olive oil
• 3 tablespoon all-purpose flour
• 1 teaspoon salt
• 1 teaspoon garlic powder
• ½ teaspoon black pepper
• ¼ teaspoon nutmeg
• 1 tablespoon nutritional yeast
• 5oz fresh baby kale and baby chard blend
• 12oz bag frozen spinach

Instructions

1. First, make the béchamel sauce.
2. In a large nonstick pan, melt the vegan butter and olive oil together over medium-high heat.
3. Add in the flour, all at once, and whisk to incorporate. Allow the flour to cook for 3-4 minutes, continuing to whisk and being careful that it does not burn.
4. Pour in the cashew milk, a bit at a time, being careful to whisk out any lumps. Remove the béchamel from heat, and add in the salt, garlic powder, pepper, nutmeg, and nutritional yeast. Whisk until smooth and creamy.
5. Add in the fresh and frozen greens, and return pan to medium heat.
6. Cook the mixture, stirring occasionally, until greens are wilted and cooked through. Add more salt and pepper to taste. Serve immediately!

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