Wait, that cream is vegan?! Yes! If you have been around this blog for a while, you know that I love to veganize familiar recipes. I have been seeing a lot of Florentine on my social media feed and I thought – I can do that! Read on for the details!
I use tempeh instead of animal protein and cashew cream instead of dairy. It comes together really quickly and it is so pretty, not to mention delicious! It would make a nice centerpiece for an intimate dinner party or holiday dinner.
- 1 tablespoon olive oil
- 8 oz tempeh, cut into triangles
- 1 tablespoon tamari
- 1 tablespoon fresh lemon juice
- 1 tablespoon vegan butter
- 1 small onion, cut into thin half moons
- 1 clove garlic, pressed
- 1/4 cup vegan white wine
- 1/4 cup cashew cream (see note)
- 1 10oz bag/box fresh spinach
- Salt, to taste
Heat a tablespoon of olive oil in a skillet over medium heat. Add the tempeh and sear on the first side until brown. Drizzle the tamari and lemon juice over the top. Turn the tempeh over and cook until the second side is nice and brown.
Heat a tablespoon of butter in another skillet over medium heat. Add the onions and garlic and season with salt. Sauté until the onion is soft and the garlic is fragrant. Deglaze the pan with the wine. Add the cashew cream and spinach. Toss around until the spinach is wilted and heated through. Add water to thin out the cashew cream and create a silky delicious sauce.
Plate it up and serve with your favorite sides. Enjoy!
Click here for the recipe for Cashew Cream!