Get ready to indulge in the ultimate Creamed Spinach Casserole, now vegan-friendly! Whether you're using fresh or frozen spinach, this cheesy, creamy dish is a game-changer in comfort food.
Got a skillet that's not just oven-ready but also Insta-glam? Heat up that plant-based butter on a medium flame. You'll be using this bad boy for the entire recipe. If not, no worries! Just grab a roomy saucepan, throw in the onions and garlic, and stir 'em up until they're as soft as a Drake ballad and smell like pure bliss—takes just about 5 minutes.
Fire Up That Oven! Preheat your oven to a sizzling 400°F (200 ºC). Make sure the rack is chilling in the top third of the oven.
Green Goodness! Fold in the spinach, stirring until wilted, allowing the liquid to fully evaporate on medium-high heat (6 on an electric stove). This should take 10-15 minutes.
Cheese Please! Dial down the heat to medium-low. Add the vegan mozzarella, bechamel, nutmeg, optional black pepper, and half of the parmesan, saving the rest for the topping. Stir up until that cheese is all melty and gooey—1 to 2 minutes, tops.
Ready, Set, Bake! If your skillet isn't ready for the oven, transfer the mixture to a 13-by-9-inch baking dish. Sprinkle the remaining vegan Parmesan on top. Pop it in the oven and bake until it's golden and bubbly—7 minutes should do it, plus an extra 2-3 minutes under the grill for that perfect crust—Total baking time: 10 minutes.
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Make Ahead
You can whip up the spinach mixture up to 2 days in advance. Just store it in a baking dish in the fridge. When you're ready to bake, top it with some cracker crumbs and the remaining vegan Parmesan. Then, let the oven do its magic!