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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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Hey I'm Shantelle!

 

I'm so glad you found my website. Here you'll find super easy, affordable plant based vegan recipes that I love to make everyday for my family and friends. 

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