Want to try delicious vegan creamed turnips at home? This new veggie side dish is very easy to make, and you only need a few ingredients. 

It is a gluten-free, low carb, and creamy yet healthy vegetable recipe that you can serve on occasions like Easter, Thanksgiving, or with a simple weeknight meal. In this recipe, I have mixed the turnip with soymilk, vegan butter, all-purpose flour, and salt to make the sauce. 

You can serve it beside the main dish like protein or add it to the salad as toppings. Here, you can learn to make this delicious vegan creamed turnip that everyone will love to have. 

You will enjoy your vegan creamed turnips served with Lentil Meatballs and Smashed Brussel Sprouts.

turnips on a white background

Turnip Health Benefits

 

Turnip is related to cauliflower, kale, arugula, and cabbage, but it is the less known one. It has good health benefits that make us try it out. They grew in the wilderness of Siberia in the dinosaur era. Nowadays, it is mostly eaten by the lower economic class people as it is not so expensive. 

 

Turnips are creamy white-colored and have a purple top which is a distinct look for this vegetable. Just like other vegetables, turnip’s root and green leafy parts are edible. Both of those parts of the turnip are nutritious and tasty. Their taste is almost like radishes but much milder than radishes. Here are some of the must-know health benefits of turnip,

  • Turnips have a good amount of fiber that can relieve our intestinal problems.
  • The presence of potassium in turnips can lower blood pressure.
  • High levels of sulforaphane from turnip can decrease cancer risks.
  • The soluble fiber of this vegetable makes you feel full, which can lead to weight loss.
  • The antioxidant lutein of turnips can keep our eyes healthy.
  • Calcium is another important nutrient of turnip that can strengthen your bones. 

Soy Milk Health Benefits

 

Many people are now becoming vegan, and they are very fond of soy milk. Also, people who are lactose intolerant can benefit from soy milk. This milk is made from only soybeans, and it is dairy-free. Some myths are saying that soy milk can be harmful to a man’s fertility. 

You should ignore the myths of soy milk because they are not proven. From hypertension to obesity, soy milk is beneficial for many health issues. For its health benefits, many are replacing their dairy milk with soy milk. Here are some soy milk health benefits that you should know,

  • Soy milk has omega-3 fatty acids, which can decrease the chances of Alzheimer’s disease and dementia.
  • The fiber of this milk can lead to weight loss because of its soluble fiber that promotes fullness.
  • Soy proteins of soy milk will help you prevent obesity and still keep the muscle mass in its place.
  • Soy milk is known to improve the plasma lipid levels of individuals that can decrease the risks of heart diseases.
  • You can reduce acne outbreaks on the skin because it can reduce hyperpigmentation.
  • Calcium content from this non-dairy milk is sufficient enough to make our bones stronger.

How to Make Soy Milk at Home? 

 

Soy milk is a very delicious and healthy substitute for cow’s milk. You can get it at any grocery store, and it’s affordable, but homemade soy milk tastes much better than store-bought ones. It has a strong texture and flavor, so it’s not best for drinking plain. Before drinking the soy milk, you need to cook it because soy is a legume and can’t be eaten raw.  

 

It is perfect for cooking because it is higher in fat than other plant-based milk products and has the same texture as cow’s milk. Making soy milk at home is quite easy, and you only require two ingredients: water and yellow soybeans. You can also mix some vanilla extract cocoa or carob powder, sweeteners like dates or brown sugar, or anything you prefer. 

 

  • Rinse and soak the ½ cup of soybeans in 2 to 3 cups of water overnight or at least 6 hours. After that, you will observe the soaked soybeans are expanding between 2-3 times in size. 
  • After soaking the soybeans, discard the water and peel the outer skin. In a blender, add soybeans and 4 cups of water and blend the soybeans until smooth.  
  • After that, strain them in a fine-mesh strainer or nut milk bag or napkin or a cheesecloth. I would suggest using a tight weave cloth as it is preferable for twisting the top tightly and squeezing more milk from it. 
  • Pour the strained milk into a pot or saucepan and set the temperature to 212ºF (100ºC) or medium heat. Keep the heat for 20 minutes and frequently stir to prevent sticking the milk in the pan. 
  • Set aside, cool the milk, and store it in a glass jar. You can add some ingredients like cocoa, vanilla extract, or sweetener to make it taste better. You can refrigerate it and stay fresh for up to 4 days. 

 

Storing Vegan Creamed Turnips

 

Creamed turnips are great for eating beside any roasted vegetables like asparagus, tofu, beans, etc. If you have leftover turnips, then you can store them for later. Take a freezer container and leave them 1 to 2-inch headspace or seal the freezer bags. Remember to remove the air from the freezer bag. You can store them in the freezer for up to 3 months. 

Creamed Turnip Ingredients

 

  • Turnip
  • Vegan butter – I used Earth Balance Buttery Spread for a buttery flavor.
  • Flour (I used all-purpose gluten-free flour)
  • Soy milk – you can substitute with other unsweetened non-dairy milk
  • Nutritional Yeast Flakes – gives it a cheesy flavor.
  • Salt to taste – I used Himalayan Pink salt, use kosher or sea salt.

turnip chunks boiling in pan

How To Make Creamed Turnips?

 

  • First, take the turnip trim, peel, and chop it into pieces.
  • Bring water to boil in a pot on medium heat, add turnip, and boil for 15 minutes or until fork-tender. Remove from heat and drain.
  • Melt the vegan butter in a saucepan over medium-high heat.
  • As the butter melts, add the flour and whisk vigorously.
  • Add the soy milk, nutritional yeast flakes and continue to whisk until the sauce gradually thickens.
  • Add the turnips and stir to coat—season with salt to taste.

Notes 

  • The turnip selection can have a big effect on the flavor of this dish as the turnip has a peppery taste. If you want to get a soft and delicate texture, then choose small and young turnips. The older and larger ones give more flavors. 
  • Use a fork or knife to determine the tenderness of the turnips. If you can enter the fork without any resistance, then turnips are ready. 

Other Vegan Sides To Prepare

  1. Whole Roasted Cauliflower
  2. Red Skinned Mashed Potatoes
  3. Vegan Gravy
  4.  Cranberry Sauce
  5. Vegan Mac And Cheese

close up of creamed turnip

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Creamed Turnip in large skillet

Vegan Creamed Turnips

Want to try delicious vegan creamed turnips at home? This new veggie side dish is very easy to make, and you only need a few ingredients. It is a gluten-free, low carb, and creamy yet healthy vegetable recipe that you can serve on occasions like Easter, Thanksgiving, or with a simple weeknight meal. 
5 from 2 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: vegan creamed turnips
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4 servings
Calories: 137kcal

Equipment

Ingredients

  • 1 large turnip
  • 3 tablespoons Vegan Butter (I used Earth Balance Buttery Spread)
  • 3 tablespoons flour (I used all-purpose gluten-free flour)
  • 2 cups unsweetened soy milk or (1 cup soy milk plus 1 cup coconut milk)
  • 1 tablespoon nutritional yeast flakes optional
  • 1 teaspoon salt

Instructions

  • First, take the turnip trim, peel, and chop it into pieces.
  • Bring water to boil in a pot on medium heat, add turnip, and boil for 15 minutes or until fork-tender. Remove from heat and drain.
  • Melt the vegan butter in a saucepan over medium-high heat.
  • As the butter melts, add the flour and whisk vigorously.
  • Add the soy milk and nutritional yeast flakes and continue to whisk until the sauce gradually thickens.
  • Add the turnips and stir to coat—season with salt to taste.

Nutrition

Calories: 137kcal | Carbohydrates: 9g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Sodium: 715mg | Potassium: 251mg | Fiber: 2g | Sugar: 2g | Vitamin A: 653IU | Vitamin C: 6mg | Calcium: 161mg | Iron: 1mg