- Prep-time: / Ready In:
- Makes 1½ cups sauce
- Serving size: 2 Tbsp.
- Print/save recipe
Serve this sauce over kale, greens, salads, grains, or veggies, or use as a spread for sandwiches or as a topping on pizza.
Ingredients
- 1 (15-ounce) can no-salt-added cannellini beans, drained and rinsed
- 1 to 2 cloves garlic
- 2 tablespoons low-sodium tamari
Instructions
- Purée the beans, garlic, and tamari in a food processor until very smooth, adding water as needed: use more water for a thinner dressing, or less for a thicker dip.
Nutritional Information:
Per serving (2 Tbsp.): 33 calories, 5.9 g carbohydrates, 2.4 g protein, 0.1 g total fat, 0 g saturated fat, 0 g cholesterol, 89 mg sodium, 1.4 g fiber, 0.5 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (15)
(5 from 7 votes)Awesome idea! I added red bell pepper to cashews and onion and then blended with beans. Poured over roasted veg and quinoa buddah bowl with crispy broccoli’s on top! 🧟♂️
Great as is but when I needed a thinner white pasta sauce suitable for a variety of eaters, I altered it just a bit. I briefly dry sauteed about 1/2 cup of onions, added in a cup or so of veggie broth and maybe 1/4 cup of cashews, and cooked until they softened a bit before blending with the other ingredients. After they enjoyed the meal, they were beyond surprised to learn what it was made with and how healthy it was, even one who said she "hated" beans!
I’m use it just as it is as a salad dressing. Superb!!
So easy and so good
This is so simple yet delish. I’ve used miso also instead of tamari.
Have been making this for a long time! Love it, my go to spread, add a few tblespoons liquid and it's a dressing!
I liked the basic recipe substituting navy beans for cannellini, but it was a little bland for my taste. I added jalapeño peppers & olives, plus a splash of lemon juice & fresh ground white & black pepper. Delicious!! I spread it on a toasted corn tortilla with fresh avocado & tomato. I was in snack heaven while I watched my favorite movie. Yummy! 😋
What can you use instead of garlic? Allergic Thanks for any suggestions
Hi Robyn, You could leave the garlic out. You could also experiment with another flavor enhancer, such as lemon juice, cumin powder, salt, pepper, fresh herbs, olives, or red pepper flakes (if you like it spicy). Add small amounts and taste as you go. Let us know how it goes!
I substituted roasted garlic, added paprika (per previous comment) and then heated it on the stove for a delicious gravy poured over mashed potatoes, roasted Romanesco broccoli and grilled chicken. During preparation, my husband moaned about what vegetarian crap I was trying now….he ended up licking the gravy boat! (Not really, but dang near!) I ate as much ‘gravy’ as I always wanted with zero guilt! So many possibilities with this recipe and so easy and delicious! Thank you!
Delicious! I added some fresh lemon juice and paprika. Using it for a dip.
Love this recipe. Great with vegetables.
I am trying this as a sauce for tuna and noodles. My daughter-in- law has high cholesterol and I'm trying new ways to cook which should be good for all of us. I will add celery, White pepper, mushrooms and maybe a little red bell pepper to the blender.
Agreed that it’s hard to believe there aren’t more comments here. This is so easy, seriously yummy, and satisfying! I love eating it with carrot sticks or celery.
Hard to believe no one else has commented, because I find this is a great tasting salad dressing!