Heat a very large pot over medium high heat. Add one tablespoon oil and onions. Sauté for six minutes.

Add spinach. Gently toss spinach to help it wilt down. As it cooks it will give off liquid. Continue to stir gently until most of that liquid has evaporated. Add salt and garlic. Cook for one minute.

Make a well in the center and add remaining oil and flour. Stir continuously to coat the spinach and slighty toast the flour for about two minutes While stirring, pour in white wine and scrape off any brown bits from the bottom of the pan.

Once the wine has cooked down (about two minutes) stir in oat milk, pepper and pepper flakes. Once the mixture is simmering, taste and adjust salt as needed (be careful here. Add salt grain by grain! Spinach goes from perfect to too salty very quickly!)

Bring spinach to a very gentle boil, turn off heat and VOILA, creamed spinach!