Cheesy Creamed Spinach

Ingredients:

1 tablespoon olive oil or plant-based butter

1 medium yellow or white onion, diced

Pinch sea salt

1/4 cup water

2 large cloves garlic, minced

12 ounces fresh baby spinach leaves, processed in batches, until finely chopped (process and add as onions are finishing their sauté)

1 tablespoon flour whisked with 1 tablespoon cold water in a small container to make a slurry-paste

1/2 cup (4 ounces) Tofutti Better Than Cream Cheese (Plain or Smoked)

2 ounces plant-based cheese of choice (such as smoked gouda slices, torn into pieces, or shredded parmesan)

2 tablespoons nutritional yeast or 1 more ounce plant-based cheese

1/4 teaspoon freshly ground black pepper

1/4 teaspoon garlic powder

Optional garnish: sprigs of fresh rosemary or thyme

Directions:

In large skillet, bring olive oil to shimmering over medium heat. Add onion and a pinch of sea salt, and sauté for about a minute. Add water, and continue cooking, stirring occasionally, until water evaporates and onion is very tender, about 3 minutes. Add garlic, and sauté, stirring, for another 30 seconds to a minute.

Reduce heat to medium-low, process first batch of spinach leaves, and add to skillet, stirring well. When wilted, add second batch, and continue until all spinach is used. It will take about 3 to 4 batches in a large food processor.

Cook, stirring frequently, until most of moisture is released and evaporated. Add flour slurry-paste, stir well, and cook for a couple minutes, raising heat if desired. Add dollops of Tofutti Better Than Cream Cheese and the plant-based cheese of your choice, cooking, and stirring until completely melted and incorporated. Stir in nutritional yeast, black pepper, and garlic powder.

Serve immediately garnished, if desired, with a sprig of herbs, or cool, cover tightly, refrigerate until serving time, and reheat for 2 to 3 minutes in microwave.

*Created exclusively for Tofutti Brands, Inc. by Betsy DiJulio of The Blooming Platter.