Cannellini White Bean Sauce
Plant-based | 3 ingredients | 5 minutes | Versatile
A simple, creamy sauce that works as a dressing, dip, spread, or topping. Just three ingredients blended into a smooth, protein-rich sauce. Serve over kale, greens, salads, grains, veggies, or use as a sandwich spread or pizza topping.
Ingredients
Section titled “Ingredients”| Ingredient | Amount | Notes |
|---|---|---|
| Cannellini beans | 1 can (15 oz) | No-salt-added, drained and rinsed |
| Garlic | 1-2 cloves | Adjust to taste |
| Low-sodium tamari | 2 tbsp | Or soy sauce |
| Water | As needed | For consistency |
Method
Section titled “Method”-
Blend: Purée beans, garlic, and tamari in food processor until very smooth.
-
Adjust consistency: Add water as needed—more water for a thinner dressing, less for a thicker dip.
Flavor boosters: Add lemon juice, paprika, cumin, or fresh herbs
Creamier: Add a tablespoon of tahini or cashews
Spicy: Blend in red pepper flakes or jalapeño
Variations
Section titled “Variations”Caesar-style: Add nutritional yeast, Dijon mustard, and lemon juice
Herb: Blend in fresh basil, parsley, or dill
Roasted garlic: Use roasted garlic for milder, sweeter flavor
Storage
Section titled “Storage”- Refrigerate: Up to 5 days in airtight container
- Tip: Sauce thickens as it sits—add water to thin if needed
Nutrition (per 2 Tbsp, 12 servings)
Section titled “Nutrition (per 2 Tbsp, 12 servings)”- Calories: ~33
- Protein: 2g
- Carbs: 6g
- Fiber: 1g
- Fat: 0g
Adapted from: Ann & Jane Esselstyn / Forks Over Knives
Prep: 5 min | Makes: 1½ cups