Vegan creamed spinach

Adapted from Andy Baraghani

• 1 thinly sliced shallot or small onion

• 1 Tbsp. coconut oil

• 2 tsp. white miso

• 2 tsp. nutritional yeast

• 3/4 cup coconut milk

• 3 cups spinach

Saute shallot or onion in coconut oil until soft and golden, about 10 minutes.

Whisk in miso and nutritional yeast, making a sort of creamy paste or roux.

Add spinach and stir until wilted, about 4 minutes. Stir in coconut milk and simmer over medium heat for about 5 minutes until sauce is thick and creamy.

Season with salt and pepper to taste, serve warm.

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