Vegan Recipe - Dairy-free Spinach Florentine

shared by Rebecca
  • Vegan Recipe - Dairy-free Spinach Florentine

    • Prep Time : 5 minutes
    • Cook Time : 15 minutes
    • Servings : 6
    Loading ... Loading ...

    This vegan spinach florentine recipe is one of my favorites.  The sauce is so rich and creamy!  And if you use rice or quinoa pasta, the dish becomes vegan AND gluten-free.  Once you learn how to make a vegan cream sauce, you can use it as a base for other dishes.


    12 ounces of pasta (I love the ALB-GOLD brand spelt pasta)
    1 1/2 Tablespoons of olive oil
    2 cloves of minced garlic
    8 cups of fresh spinach (or 10 ounces of frozen and thawed)
    1 cup of So Delicious unsweetened coconut milk (green container)
    1/4 cup and 2 Tablespoons of nutritional yeast
    3 Tablespoons fresh basil
    2 Tablespoons fresh parsley
    1 Tablespoon fresh oregano
    1 teaspoon sea salt (or to taste)
    1/2 teaspoon black pepper (or to taste)


    1. Boil the water and let the pasta cook while you are preparing the sauce.

    2. Add the olive oil to a large skillet, add the garlic, and cook over medium heat for about 3 minutes.

    3. Add the rinsed and drained spinach, and cook for another 3 minutes. Note: spinach wilts quickly. Your skillet may not be large enough to hold all 8 cups. That's fine. Put what you can in the skillet and add more as space allows.

    4. Add the coconut milk and cook for another 5 minutes. Then add the rest of the ingredients and stir until well combined.

    5. By the time the sauce is done, the pasta should be ready. Serve over pasta and enjoy!

    Let us know what you think of this easy vegan recipe: Dairy-free Spinach Florentine!

    9 Responses to “Dairy-free Spinach Florentine”

    1. alyssamarie71 says:

      This recipe is a very simple recipe with GREAT taste! I was very satisfied with the taste and so was my non-vegan boyfriend.
      The only adjustment I made was not adding all of the nutritional yeast. I added in just under 1/4 cup and I added it in slowly. I recommend adding it and tasting along the way.
      Can’t wait to make this again!!

    2. Rebecca says:

      Hi Julia, oh I am so sorry that it didn’t work for you! A few questions: 1) did you cook it down for a few minutes with the nutritional yeast? 2) Did you drain the spinach well if you used fresh? The sauce is actually pretty thick when I make it, (the taste might still not be to your liking), so I was just wondering if there was extra water from the spinach or if it didn’t cook down long enough with the yeast. Hope those tips help!

    3. Julia says:

      This recipe did not work for me. The sauce was too thin and watery and the taste was bland despite the fresh basil. Disappointed.

    4. Erin says:

      Delicious! The spinach was awesome and it’s true – the coconut milk made it nice and creamy but the recipe was still really healthy. I’m going to make this often. It was so easy!

    5. Laura says:

      Nutritional yeast = deliciousness

    6. Deb says:

      What is the purpose of the nutritional yeast in this recipe?

    7. Angela says:

      So Delicious just posted this recipe on their facebook page, and I’m so happy, because I wanted to make something fabulous for Meatless Monday, and this sounds delicious!

    8. Amy Gallo says:

      Loved it!! Easy to make and really very good!!

    9. Amanda says:

      This sounds delicious!

    Leave a Reply

    You must be logged in to post a comment. If you don't have an account, please register