This dairy free creamed spinach gratin is the perfect side dish for Thanksgiving! It’s topped with buttery breadcrumbs for a delicious crunch.
Two weeks ago, I mentioned that we are going to host Thanksgiving dinner this year.
You guys were so helpful with your comments on that post! I got a lot of great ideas and amazing tips from you – thank you so much. One tip was to try out any dishes that I wasn’t familiar with before the big day. And that is what I’m trying to do here, and so far, I’ve managed to complete one dish. Of course, it is a very important dish, I would say it’s Darryl’s favorite one…creamed spinach gratin.
For years, my contribution to Thanksgiving dinner was creamed spinach. I used this recipe, and it was always a big hit. Seriously, it’s amazing. If you can eat dairy, you really need to try it. But now that dairy is out for us, I wasn’t really sure what to do about creamed spinach. Last year, I just skipped making it, and made a pie and a salad instead. But this year, I wanted to bring it back, so the other day I made a dairy free version that is really tasty, and yes, it is “Darryl approved.”
Dairy Free Creamed Spinach Gratin.
Delicious and rich, you'd never guess this creamed spinach gratin is dairy free! A real crowd pleaser for holiday dinners.
- 24 ounces frozen chopped spinach
- 2 Tablespoons olive oil
- 2 Tablespoons vegan buttery spread
- 1 large onion chopped
- 2 1/2 cups non-dairy milk
- 4 Tablespoons gluten free flour
- 4 Tablespoons water
- 1 1/2 cups Daiya mozzarella cheese
- 1 1/2 teaspoon garlic salt plus a bit more for the breadcrumb topping
- 1/2 teaspoon white pepper
- 2 cups breadcrumbs we make our own from the ends of bread that we save in the freezer
- Saute the onion in one tablespoon of olive oil until softened, about five minutes. Add the spinach, and stir until cooked through.
Add the non-dairy milk and stir. Combine the flour and water in a small container with a lid, and shake until the lumps are gone. Drizzle into the spinach mixture and stir until thickened.
- Add the buttery spread, garlic salt, and white pepper, and stir. Add the Daiya cheese a little at a time, stirring constantly to melt and incorporate.
- To make breadcrumb topping, heat the other tablespoon of olive oil in a frying pan. Add the dried bread that you have saved and broken into pieces and saute the pieces in the oil. Keep stirring, don’t let them burn! You want them to be golden brown. Season with a little bit of garlic salt.
- To serve, pour the spinach mixture into a casserole dish, and top with garlic buttery breadcrumbs.
Use the bread that works for your diet - could be gluten free, whole grain, or paleo - you choose!
There you go…our favorite Thanksgiving side dish, creamed spinach gratin, made allergy friendly. Hooray!
Of course, you can make your own substitutions as needed – if you aren’t gluten free, do regular bread and flour, etc.
This dairy free creamed spinach gratin is perfect served with:
- Thanksgiving turkey
- roasted chicken
- salmon or any other fish
What’s your must have Thanksgiving side dish?