Vegan Garlic Florentine Cream Sauce Recipe
I do it all the time now. The texture is so satisfying. And it always tastes intensely of whatever other ingredients you combine with it.
This particular sauce has a lot of depth thanks to the variety of peppers, the addition of spinach and the accent of mustard.
It's got some heat, but it's also got a lot of character. It's totally vegan.
Half of a 14 oz block firm tofu, drained
1 small head of garlic, about 12 small cloves
3 handfuls fresh spinach or 1 cup
1 cup water
2 tbls canola oil
1 tbl spicy mustard
2 tsps dry basil
1 tbl salt
1/2 tsp black pepper
In a small sauce pot sauté the peppers and spices in the oil until fragrant. About 5 minutes.
Stir in the water and mustard. Simmer uncovered for 10 minutes.
Add in the spinach and simmer until it's wilted down.
Cool the mixture and then puree in a blender with the tofu.