Heat the avocado oil in a Dutch oven or large pot. Add the onion and saute, stirring occasionally, until onion begins turning brown, about 8 to 10 minutes. Add the garlic and continue sauteing another 2 minutes.

Reduce the heat to low and add the flour, lemon zest, nutmeg and sea salt and stir well to combine.

Slowly pour in the coconut milk, stirring constantly. Continue cooking and stirring until mixture is very thick (if adding cheese, do so now).

Add the baby spinach to the pot and stir it into the thick sauce as best you can. Cover and cook 3 to 5 minutes to allow spinach to wilt. Remove the cover and stir well until spinach is completely wilted and is well-integrated into the sauce.

Taste the creamed spinach for flavor and add more sea salt to taste. Serve with your main entree and enjoy!