Defrost and squeeze all of the liquid from the frozen spinach.
In a large saute pan, add the fresh spinach without any liquid and continually toss until it cooks down.
Remove and set aside.
Wipe the pan clean and add the vegan margarine (or coconut oil, if you prefer) and once melted, add the flour. Stirring constantly, cook for 2-3 minutes. This creates a roux and helps cook out that flour taste.
Whisk in the vegetable broth until smooth. It will appear somewhat thick. Bring to a boil and immediately reduce to a simmer.
Add all of the spinach. Stir to combine.
Add the vegan sour cream and season with salt and pepper.
Lastly, add the fresh nutmeg.