Creamy Vegan Lemon & “Ricotta” Butter Beans on Toast
Serves
6
Prep Time
10 minutes
Cook Time
15 minutes
Ingredients
8.8 oz (250 g) firm tofu
1.6 oz (45 g) cashew nuts, soaked in hot water for 10 minutes and then drained
1.2 oz (35 g) nutritional yeast
12 fl oz (360 ml) oat milk
juice & zest of ½ lemon
1 tbsp tahini
1 tsp white miso
¼ tsp smoked paprika
pinch of salt & pepper
1 tbsp olive oil
1 shallot, diced
1 clove garlic, minced
2 oz (60 g) kale, chopped, massaged
2 x 14 oz (400 g) cans of butter beans, drained
Nutrition
(Per Serving)
Calories
382
Fats
14 g
Protein
19 g
Carbs
45 g
Instructions
- Place the tofu, cashew nuts, nutritional yeast, oat milk, lemon juice, lemon zest, tahini, white miso, smoked paprika, salt, and pepper into a food processor and blend until smooth. Set aside.
- Heat the olive oil in a skillet over medium-high heat and sauté the shallot for 2 to 3 minutes. Add garlic and continue to sauté for an additional minute.
- Reduce the heat to medium-low and stir in the lemon "ricotta" mixture, kale, and butter beans. Cook for 5 to 10 minutes until the kale has wilted and the mixture thickens. Remove from the heat.
- Toast the bread and top with the “ricotta” and bean mixture, garnished with freshly chopped parsley.
- Store any leftovers in an airtight container in the refrigerator for 3 to 4 days.