Creamy lemon & “ricotta” butter beans on toast

Name: Creamy lemon & “ricotta” butter beans on toast
Prep time: 7 min
Cook time: 15 min
Total time: 22 min
Cuisine: European
Ingredients: - 250g Extra Firm Tofu; - 1/3 Cup Raw Cashews (Soaked in hot water for 10 minutes & drained); - 1/4 Cup Nutritional Yeast; - 1 & 1/2 Cup @sogoodanz Extra Creamy Oat Milk; - 2 Cans Butter Beans (Drained & rinsed); - Juice of Half A Lemon; - Lemon Rind from Half a Lemon; - 1 Tbsp Tahini; - 1 Tsp White Miso; - 1/4 Tsp Smoked Paprika; - Pinch of Salt and Pepper; - 1 Shallot (Diced); - 1 - 2 Cloves Garlic (Diced); - 1 Tbsp Olive Oil; - 2 Heaped Cups of Kale (Chopped & massaged); 5 Tbsp Parsley; 6 Slices Toast

4 steps

Prep:7minCook:15min

Switch up your regular baked beans for this plant-based, dairy-free, and creamy butter bean beauty.

Updated at: Fri, 09 Feb 2024 08:01:57 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories326.7 kcal (16%)

Total Fat12.9 g (18%)

Carbs37.7 g (14%)

Sugars6.3 g (7%)

Protein16.7 g (33%)

Sodium282.2 mg (14%)

Fiber9.1 g (32%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

250gExtra Firm Tofu

0.33 CupRaw Cashews

Soaked in hot water for 10 minutes & drained

0.25 CupNutritional Yeast

1.5 CupOat Milk

@sogoodanz, Extra Creamy

2Cans Butter Beans

Drained & rinsed

0.5juice of lemon

0.5Lemon

Lemon Rind from

1 TbspTahini

1 TspWhite Miso

0.25 TspSmoked Paprika

1 ClovesGarlic

1 Tbspolive oil

2 Heaped CupsKale

Chopped & massaged

To Serve:

5 TbspParsley

6Slices Toast

Instructions

Step 1

Place tofu, cashews, nutritional yeast, oat milk, lemon juice, lemon rind, tahini, white miso, smoked paprika, salt and pepper into a food processor and process until smooth. Set aside.

Step 2

Heat olive oil in a pan over medium to high heat. Add the shallot and sauté for 2-3 minutes. Add the garlic and sauté for a further minute.

Step 3

Reduce heat to low to medium. Add the lemon “ricotta” blend, kale and butter beans. Mix well and cook for 5 - 10 minutes to allow the kale to wilt and the mixture to thicken. Remove from heat.

Step 4

Garnish, serve with toast and enjoy! Store leftovers in the fridge for 3 - 4 days.