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!
So quick + comforting, these creamy butter beans are drenched in a dairy free cashew + sun-dried tomato rose!Want to save this recipe?
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Some nights, I just want to cozy up on the couch, under a blanket, with a big bowl of beans.
I said what I said. Yes, I know I’m a weirdo.
I’m honestly pretty over takeout. It’s expensive, arrives cold, and isn’t gonna be the nourishing and satisfying meal I crave these days.
But a quick dinner with creamy butter beans, in an umami-packed sundried tomato rose sauce?
That hits EVERY. SINGLE. TIME. And if the algorithm sent you here, I suspect you might like it too.
Buuuuuut….if the idea of eating a bowl of beans seems odd, think of it this way: butter beans are essentially functioning as a higher protein + fibre gnocchi in this recipe.
With some nice sourdough on the side, it’s the ultimate quick + healthy comfort food dinner.
I’ll put on my dietitian hat and say that butter beans are so dang underrated when it comes to nutrition – rich in fiber, protein and minerals like iron – so each serving of this creamy butter bean dinner rings in at about 18g protein and 14g fibre!
You could, of course, serve this over gnocchi, rice or even pasta for a heartier meal. My kids love these butter beans as a pasta sauce…especially because I’m the mother of a teenaged athlete who needs a metric ton of food to function. Carbs save lives. And grocery budgets, ha!
If you love white beans as much as I do, you might fall in love with the homemade Greek gigante beans recipe in my cookbook, Plant Magic! They’re SO tasty (and easy!!).
How to make these ridiculously easy sun-dried tomato rose butter beans
When I say easy, I mean it.
It’s mostly pantry ingredients like sundried tomatoes and canned butter beans. The sauce is made in the blender. It takes less than 30 minutes to make and there is minimal chopping. It’s the kind of “I don’t feel like cooking but I want something GOOD” recipe that will save you during a busy week.
First up: butter beans are just a large white lima bean.You could use giant lima beans, or gigante beans, if that is what you have.
Pro Tip: to make the most flavourful sauce, you definitely want oil-packed sundried tomatoes. Say it with me friends: fat carries flavour!! If you want a bit less oil, just blot them with paper towel.
If you’re craving a traditional pasta, this dairy free sun-dried tomato rose is so dang good! Add as many greens as you want…or switch it up!Kale, chard or broccoli would work. They’ll just need a few more minutes of cooking time.
Cashews are my go to for making creamy dairy free sauces…honestly, they’re a big part of the reason why I don’t miss dairy. If you haven’t tried my 5 minute, no-cook cashew alfredo, you’re in for a treat!
How you know it’s ready: you should start to see a little darkening of the sauce, which admittedly, is a bit hard to see in this photo ha ha.More quick + healthy white bean dinner recipes:
20 Minute Creamy Butter Beans in Cashew Rose
4 servings
Prep Time: 10 minutes mins
Cook Time: 10 minutes mins
Total Time: 20 minutes mins
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!
Pin PrintDairy 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
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.
Save money and skip the takeout with these quick + easy creamy butter beans in a yummy dairy free cashew rose sauce.
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