Dairy-Free Spinach Casserole
Discover the perfect comfort food with this Dairy-Free Spinach Casserole, a creamy, wholesome dish that's both plant-based and gluten-free. Packed with nutrient-rich fresh spinach, hearty quinoa, and a velvety coconut milk sauce enhanced with nutritional yeast for a cheesy flavor, this casserole delivers indulgence without dairy. A touch of nutmeg and sautéed garlic amplify the flavors, while a golden layer of gluten-free breadcrumbs adds the perfect crunch. Ready in under an hour, this recipe is simple to prepare and ideal for family dinners or meal prep. Serve this creamy spinach casserole alongside a fresh salad for a balanced, satisfying meal that's sure to impress.
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Recipe Information
Ingredients
- 16 ounces fresh spinach
- 1 cup cooked quinoa
- 1 cup coconut milk (full-fat, canned)
- 3 tablespoons nutritional yeast
- 2 cloves garlic cloves, minced
- 1 medium onion, finely chopped
- 2 tablespoons olive oil
- 2 tablespoons arrowroot powder (or cornstarch)
- 1 cup unsweetened almond milk
- 0.25 teaspoon nutmeg
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 0.5 cup gluten-free breadcrumbs
- olive oil spray
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x9-inch baking dish with olive oil spray.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant, about 5 minutes.
Add the fresh spinach to the skillet in batches, stirring until wilted. This should take about 3-4 minutes. Remove from heat and set aside.
In a small saucepan, whisk together the coconut milk, almond milk, and arrowroot powder (or cornstarch) over medium heat. Stir continuously until the mixture thickens, about 3-5 minutes.
Season the sauce with nutritional yeast, nutmeg, salt, and pepper. Mix well and remove from heat.
In a large mixing bowl, combine the cooked quinoa, sautéed spinach mixture, and the creamy sauce. Stir until all ingredients are evenly incorporated.
Transfer the mixture to the prepared baking dish and spread it out evenly.
Sprinkle the gluten-free breadcrumbs evenly over the top of the casserole.
Lightly spray the breadcrumbs with olive oil to help them crisp up during baking.
Bake the casserole in the preheated oven for 25-30 minutes, or until the top is golden brown and the dish is heated through.
Remove from the oven and let cool for 5-10 minutes before serving.
Nutrition Facts
Calories |
1789 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.5 g | 126% | |
| Saturated Fat | 55.9 g | 280% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3802 mg | 165% | |
| Total Carbohydrate | 190.6 g | 69% | |
| Dietary Fiber | 31.4 g | 112% | |
| Total Sugars | 18.3 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1040 mg | 80% | |
| Iron | 29.3 mg | 163% | |
| Potassium | 1604 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
