Source: Eat Drink Shrink | Serves: 4 | Time: 30 min
Changes: had less than recommended spinach on hand and used more pesto
8 ounces fresh #spinach
4-5 tbsp pesto (I used apple pesto I made for this morning's breakfast)
3 cloves garlic, finely minced
1/2 cup white wine
1 medium onion, chopped
2 tbsp vegan butter
3 cups vegetable broth (homemade to reduce sodium)
1 cup raw #cashews, quick soaked in just boiled water for 15 min
1/4 teaspoon red pepper flakes
S&P, to taste
Croutons, for garnish
In a large skillet, heat the vegan butter over medium heat. Add the onion and cook until translucent 5 minutes.
Add the garlic and cook for another 3 minutes, stirring constantly.
Add the white wine and cook for another 3 minutes until slightly reduced.
Add the spinach, pesto, broth, red pepper flakes and bring to a low simmer.
Add the mixture to a blender or food processor with the soaked cashews. Blend until smooth. Add additional spinach to adjust the color.
Add back to the pot and heat on low. Add additional broth to adjust the texture if desired.
Season with salt, pepper and garnish with croutons. I actually did some crusty bread instead of croutons. Waste not, want not.