Vegan Spinach Gratin

Vegan Spinach Gratin: Creamy, Comforting & Golden Baked Perfection

There is something wonderfully comforting about a warm spinach gratin fresh from the oven. Traditionally made with cream, butter, and cheese, this classic side dish gets a delicious plant-based makeover without sacrificing the rich, savory flavors and creamy texture that make it such a favorite. Our Vegan Spinach Gratin combines tender fresh spinach with a velvety cashew cream sauce, finished with vegan Parmesan and a golden, crispy breadcrumb and walnut topping.

The secret to this recipe is the creamy sauce. Raw cashews blended with oat milk create a naturally rich and smooth base, while unsweetened vegan yogurt adds a little tang and white miso brings depth and savory umami. Dijon mustard, fresh lemon juice, garlic, and a touch of onion powder round out the flavors. A little vegan Parmesan folded into the sauce adds that familiar cheesy finish without any dairy.

The spinach is gently sautéed with onion and garlic, seasoned with black pepper and a hint of nutmeg, then folded into the cashew cream. Everything is transferred to a baking dish and topped with gluten-free breadcrumbs, chopped walnuts, fresh parsley, smoked paprika, and more vegan Parmesan. As it bakes, the topping becomes beautifully golden and crisp while the spinach filling turns bubbling, creamy, and delicious.

This is an especially lovely dish for holiday dinners, Thanksgiving gatherings, or Sunday suppers when you want to serve something a little more special. It pairs beautifully with roasted vegetables, mashed potatoes, mushroom Wellington, or just about any main course. Best of all, it is entirely plant-based, easy to prepare ahead of time, and can be made gluten-free with a simple breadcrumb substitution.

Whether you are cooking for a table of vegans or simply looking for a delicious new way to enjoy spinach, this gratin is a comforting, crowd-pleasing addition to any meal.

PREP TIME 20 minutes | COOK TIME 25 minutes | SERVINGS 6

Vegan Spinach Gratin Ingredients

For the spinach

• 2 lbs fresh spinach (or approximately 20 oz frozen spinach, thawed)

• 1 small yellow onion, finely diced

• 3 cloves garlic, minced

• 1 tbsp olive oil

• ½ tsp sea salt

• ¼ tsp freshly ground black pepper

• Pinch of nutmeg

For the creamy sauce

• 1 cup raw cashews, soaked in hot water for 20 minutes and drained

• ¾ cup unsweetened oat milk

• 2 tablespoons of unsweetened vegan yogurt

• 1 teaspoon of white miso

• 1 tbsp Dijon mustard

• 1 tbsp fresh lemon juice

• ½ tsp onion powder

• ½ tsp garlic powder

• Salt and pepper to taste

• 2 tablespoon shredded vegan parmesan

For the golden topping

• ½ cup gluten-free breadcrumbs or regular panko

• 2 tbsp finely chopped walnuts or hazelnuts

• 1 tbsp olive oil

• 1 tbsp fresh parsley, chopped

• Pinch of smoked paprika

• 2 tablespoon vegan parmesan

Vegan Spinach Gratin Instructions

1. Prepare the spinach

Preheat oven to 375°F.

Heat olive oil in a large skillet over medium heat. Add the onion and cook for 4–5 minutes until softened. Add garlic and cook for another minute.

Add spinach in batches, allowing it to wilt. Season with salt, pepper, and nutmeg.

Transfer spinach to a colander and press out as much excess liquid as possible. This is important for a creamy rather than watery gratin.

2. Make the creamy sauce

Add soaked cashews, oat milk, Dijon mustard, lemon juice, yogurt, miso, onion powder, and garlic powder to a high-speed blender.

Blend until completely smooth and creamy. Taste and adjust seasoning.

Fold in the parmesan cheese.

3. Combine

Fold the creamy cashew sauce into the spinach mixture until evenly coated.

Transfer to a lightly oiled baking dish and spread evenly.

4. Prepare the topping

Combine breadcrumbs, chopped walnuts or hazelnuts, olive oil, parsley, parmesan, and smoked paprika.

Sprinkle evenly over the spinach.

5. Bake

Bake uncovered for 20–25 minutes, until bubbling around the edges and golden on top.

Allow to rest for 5–10 minutes before serving.