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CREAM SAUCE: In a high-speed blender, blend together all the ingredients for the sauce until completely smooth. It will be liquidy, that’s okay — it will thicken when cooked!
SPINACH: Add the vegan butter (or olive oil), garlic, and red pepper flakes (optional) to a Dutch oven (or large pot) and bring to low-medium heat. Cook until the butter is melted and the garlic is fragrant — about 1-2 minutes.
Add the spinach, a few handfuls at a time, stirring occasionally. As it starts to wilt it will shrink and make space to keep adding more.
Once all the spinach is wilted, add in the cream sauce and bring to a simmer. Continue cooking, stirring occasionally, until the sauce has thickened and the spinach is very tender — about 5 minutes. Taste and adjust as needed, adding more lemon juice for brightness or salt to taste.
Serve warm, garnished with crispy fried onions or shallots (optional). It’s delicious served with mashed potatoes and Vegan Lentil Nut “Meatloaf.” If not vegan, it would pair nicely with turkey or salmon.
Leftover spinach will keep in a sealed container in the refrigerator for 3-4 days. Reheat on the stovetop over medium heat, adding a little water as needed to thin.