20 Minute Creamy Butter Beans in Cashew Rose
Looking for a quick + comforting dinner? Whip up this creamy, sun-dried tomato cashew rose sauce in the blender and pour it over tender butter beans for a healthy plant-based main with minimal chopping!
Equipment
- High Speed Blender
Ingredients
Dairy Free Cashew Rose Pasta Sauce
- 1 cup passata sauce or plain canned tomato sauce
- ½ cup raw cashews
- ⅓ cup sun-dried tomatoes packed in oil kind
- 1 tablespoon freshly squeezed lemon juice
- 3 cloves garlic divided
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon sugar
- ¾ teaspoon salt plus more for seasoning
- ½ teaspoon dried thyme
- 1 ½ cups water
Butter Bean Skillet
- 1 tablespoon extra virgin olive oil
- 2 x 14 ounce cans butter beans rinsed and drained, or 3 cups cooked
- 4 packed cups spinach or 100g of thawed frozen spinach
- fresh parsley or basil minced, for topping
Instructions
- Pop these ingredients in your high speed blender: sundried tomatoes,cashews, water, 1 clove garlic, thyme, garlic powder, passata, salt, sugar, nutritional yeast, lemon juice. Blend on high until smooth, 45-60 seconds. Set aside.
- Chop the remaining two cloves of garlic.
- Heat the oil in a medium skillet over medium heat. Cook the garlic, stirring constantly, until softened, about 2 minutes.
- Add butter beans, spinach and sauce, and simmer on medium low for 5 minutes. Taste and adjust salt or nutritional yeast for more umami.
- Serve with sourdough bread, and basil or parsley.