Ingredients
Scale
- 2 small shallots, diced (or 1 large)
- 4–5 cloves garlic, finely minced
- 3 tablespoons vegan butter
- 30 ounces canned butter beans (2 cans, including the liquid)
- ¼ cup vegan cream cheese
- 2 tablespoons lemon juice
- ½ tablespoon lemon zest (zest of 1 lemon)
- 3 cups spinach
- Salt and pepper to taste
Instructions
- Finely dice the shallots and mince the garlic.
- Melt vegan butter in a large pot over medium heat and sauté shallots and garlic for about 3 minutes until fragrant.
- Add the canned butter beans (including liquid) and let simmer.
- Stir in vegan cream cheese, lemon juice, and lemon zest; simmer for another 2 minutes.
- Fold in spinach and season with salt and pepper, allowing the spinach to wilt.
- Serve warm, optionally with crusty toasted bread.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Include the liquid from the canned butter beans for creaminess.
Taste while cooking to adjust seasoning.
Use fresh lemon juice and zest for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Vegan
- Method: Stovetop
- Cuisine: Plant-Based
Nutrition
- Calories: 250
- Sugar: 2
- Sodium: 400
- Fat: 12
- Saturated Fat: 3
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 8
- Protein: 10
- Cholesterol: 0