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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)





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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