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5 from 3 votes

Healthy Creamed Spinach (Made Without Cream!)

This Healthy Creamed Spinach is a lightened-up version of a holiday classic! It’s just as rich and flavorful as traditional creamed spinach, but keto-friendly, low-carb, and packed with veggies!
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Servings: 4
Author: Lexi


  • 2 tablespoons butter
  • 1 onion minced
  • 2 cloves garlic minced
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt more to taste
  • 1/2 teaspoon black pepper more to taste
  • Optional: 1/2 teaspoon paprika
  • 1 cup Unsweetened Cashew Milk see notes for alternatives
  • 1 teaspoon arrowroot flour
  • 2 5- ounce packages of organic spinach
  • Optional: 1 cup kale de-stemmed and roughly chopped
  • 1 cup parmesan cheese divided in half (can omit for dairy-free)


  • Pre-heat the oven to 400°F. Grease a 9x9 baking dish with butter or oil of choice and set aside.
  • In a large saucepan, heat the butter over medium-high heat.
  • Add onion and garlic and cook until onion is translucent about 5 minutes.
  • Add spices and cook for one minute until fragrant.
  • Add arrowroot flour and stir for one minute until well combined.
  • Pour in cashew milk. Mix well. Bring sauce to a boil. Once at a boil, lower heat and let simmer until thick enough to coat the back of a spoon.
  • Add in 1/2 cup of parmesan cheese (if using) and whisk until cheese has melted, about 30 seconds. Make sure the mixture has thickened a good amount before adding spinach.
  • In batches, add spinach (and kale if using) to the sauce until the greens start to wilt. Taste and adjust seasoning as needed. Take off heat.
  • Pour spinach/kale mixture into a greased 9x9 casserole dish and top with remaining parmesan cheese. Bake for 20 minutes or until bubbly and the cheese on the top is a golden brown.
  • Serve warm!


  • Can use dairy-free milk of choice but I do love cashew milk for it's creaminess!
  • Can omit kale and use all spinach like I did in the video!
  • Make this whole30 compliant: Use ghee or extra-virgin olive oil instead of the butter and omit the cheese.


Serving: 4g | Calories: 89kcal | Carbohydrates: 6.5g | Protein: 2.8g | Fat: 6.6g | Saturated Fat: 3.7g | Cholesterol: 15mg | Sodium: 373mg | Fiber: 2.2g | Sugar: 1.7g