Serve this sauce over kale, greens, salads, grains, or veggies, or use as a spread for sandwiches or as a topping on pizza.


  • 1 (15-ounce) can no-salt-added cannellini beans, drained and rinsed
  • 1 to 2 cloves garlic
  • 2 tablespoons low-sodium tamari


  • 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.

Comments (13)

(5 from 6 votes)

Recipe Rating

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I’m use it just as it is as a salad dressing. Superb!!


So easy and so good

Dan Schneider

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

Lisa, Forks Over Knives Support

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.

Joy Hossman

Love this recipe. Great with vegetables.

Faith Perue

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.

Michael A

Hard to believe no one else has commented, because I find this is a great tasting salad dressing!

About the Author

A headshot of Jane and Ann Esselstyn

About the Author

Ann Crile Esselstyn, M.Ed., and Jane Esselstyn, R.N.

Ann and Jane Esselstyn are a mother-daughter team with decades of experience developing delicious, healthful dishes both for their family and for Dr. Caldwell Esselstyn’s many grateful patients. They co-authored Be a Plant-Based Woman Warrior and The Prevent & Reverse Heart Disease Cookbook, and regularly feature heart-healthy recipes on their popular YouTube channel. Ann developed the recipes for The New York Times bestselling book Prevent and Reverse Heart Disease. Jane is a wellness instructor and a plant-strong presenter and cook, as well as a married mother of three. She created the recipe section for the bestselling Plant-Strong and The Engine 2 Seven-Day Rescue Diet, and co-authored The Engine 2 Cookbook with her brother, Rip Esselstyn. Ann and Jane live next door to each other in Cleveland, Ohio. Follow them on Instagram. Photo by Donna Ruhlman
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