Heat some oil in a skillet (if you don’t consume oil, just use some water or vegetable stock instead), add the garlic and onion and cook over medium-high heat until golden brown, stirring occasionally.

Add the flour and cook for 1-2 minutes, stirring frequently.

Add the vegan cream cheese and cook until it’s completely melted.

Finally, add the rest of the ingredients (spinach, milk, nutritional yeast, salt and pepper), stir and cook for 2 more minutes.

Serve immediately in a skillet or a bowl with toasted bread slices (gluten-free if needed), crackers, tortilla chips, crudités or whatever you want.

Keep leftovers in a sealed container in the fridge for 4-5 days.