Creamy lemon & “ricotta” butter beans on toast

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

Great

% Daily Values based on a 2,000 calorie diet

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.