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Cannellini Bean Cream Sauce

 

After the disappointing and devastating discovery that my 6 year old vegan son is allergic to cashews, I have made it my business to find him a suitable soy and nut free  cream alternative. I always loved the creamy consistency of Cannellini Beans so I knew that would be a great alternative.

 

This recipe is super simple and easy to make. As always, you can tweak it to your preference.

 

 

All you need:

 

1 Cup of Cooked Cannellini Beans Rinsed and Drained

 

1 Tsp of Garlic Powder

 

1 Tsp of Onion Powder

 

2 Tsp of Nutritional Yeast (My son isn't a big nutritional yeast fan so you may want to add more if your prefer)

 

2 Tsp of Extra Virgin Olive Oil

 

2 Tsp of Fresh Lemon Juice

 

1/3 Cup of Water

 

Salt to Taste  (I felt like this recipe required a liberal amount of salt)

 

 

Preparation:

 

Simply combine all ingredients except salt into a blender and blend until smooth and creamy. Next add in salt to taste and blend again then pour over pasta.

 

*This sauce will tighten up once it gets warm so you may want to add more water if you prefer a looser consistency.

 

 

 

 

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