vegan creamed greens {spinach, kale, and chard}
Prep time
Cook time
Total time
These decadent Vegan Creamed Greens combine a trio of leafy vegetables with a smooth garlic béchamel sauce for a creamy and delicious side dish.
Recipe type: Vegetarian
Serves: 6
  • 2 cups unsweetened nondairy milk {I used cashew}
  • 2 tbsp vegan butter
  • 1 tbsp olive oil
  • 3 tbsp all-purpose flour
  • 1 tsp salt
  • 1 tsp garlic powder
  • ½ tsp black pepper
  • ¼ tsp nutmeg
  • 1 tbsp nutritional yeast
  • 5oz fresh baby kale and baby chard blend
  • 12oz bag frozen spinach
  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!
Recipe by The Baking Fairy at