Makes about 1¾ cups
Active Time: 15 minutes
Total Time: 15 minutes
We like to serve our white bean purée as the base for roasted or grilled vegetables, varying them from season to season.
1 ½ cups cooked white beans, such as cannellini
½ tablespoon extra-virgin olive oil
2 teaspoons freshly squeezed lemon juice
1 teaspoon agave syrup
2 teaspoons nutritional yeast
1¼ teaspoons garlic powder
1 teaspoon fine sea salt
½ teaspoon vegetable bouillon powder, or ¼ cube, mashed with a fork
¼ cup oat milk
Combine all of the ingredients except the oat milk in a high-powered blender or food processor, adding the oat milk as needed to blend to a smooth, slightly loose puree.