This Creamy Tuscan Plant-Based Chick'n is the ultimate comfort food—rich, cheesy, and completely dairy-free. Crispy plant-based chick'n is simmered in a velvety cashew cream sauce with spinach, tomatoes, garlic, and a generous handful of Panacheeza for that savory, parmesan-style punch. Serve it over pasta or rice for a cozy, crowd-pleasing meal that tastes indulgent but is totally plant-powered.
Ingredients
Serves 4
4 plant based chick'n breasts (unbreaded)
1 teaspoon salt, for the chick'n
1 teaspoon pepper, for the chick'n
1 tablespoon oil
3 cloves garlic, chopped
½ onion, diced
1 tomato, diced
2 cups spinach
2 cups hot water
¾ cup raw cashews
1 teaspoon salt
1 teaspoon pepper
¾ cup Panacheeza
2 tablespoons fresh flat-leaf parsley, chopped
Preparation
-
Begin by chopping up tomatoes, onion and garlic.
-
Season the chick'n all over with salt and pepper.
-
Heat the oil in a skillet over medium-low heat.
-
Place the chick'n in the frying pan until crisp. Move the plant based chick'n around from time to time to ensure it cooks evenly.
-
While the chick'n is cooking, make the cashew cream sauce. Pour water into a speed blender, add raw cashews and blend on high for about 1 min. The color should be bright white and seem watery, but that's ok, this will thicken up once in the pan and we add Panacheeza for flavor and texture.
-
Once the chick'n is crispy, flip over and cook the other side until crispy again. Remove from the pan.
-
Add the garlic and onion in the same frying pan, stirring until onions are translucent. Stir in the tomatoes and spinach until the spinach is wilted.
-
Add the cashew and water mixture, salt, and pepper, bringing to a boil.
-
Once the cream sauce is on a slow boil, add the Panacheeza and parsley, stirring until the sauce has thickened slightly.
-
Place the plant based chick'n back in the pan, spooning the sauce on top of it.
-
Enjoy!
