Ingredients for 8 servings (one 25×35 baking dish)

1 ½ kg fresh spinach (washed and drained)
4 spring onions, chopped
A little nutmeg
Salt
Freshly ground pepper

For the béchamel sauce

4 tbsp oil
4 tbsp flour
800 g plant-based milk
Salt
Pepper
2 (500g) packages Classic Style Vegan Cheese Alternative, diced
2 tbsp Mayo Vegan Sauce with Mild Mustard by Condito The Green Line

Instructions:

Blanch the spinach in boiling water for 2-3 minutes, drain, and chop. Add the spring onions, nutmeg, salt, and pepper and mix.
Prepare the béchamel sauce. Heat the oil and add the flour. Cook, stirring with a whisk, for 2 minutes. Gradually add the plant-based milk and stir until the cream thickens.
Remove from heat, add salt, pepper, and the diced Vegan Cheese Alternative and the Mayo Vegan Sauce with mild mustard.
Mix with the spinach and transfer to the baking dish. Bake in a preheated oven at 180°C for about 35 minutes, until the surface is golden brown.