White Bean Puree

A wide shallow bowl with a bed of white bean puree with roasted eggplant, peppers, and rosemary on top.
Our three Simple Feast chefs

Simple Feast

Our chefs

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.