This vegan dish is made with a cheesy bean sauce that contains nutritional yeast and cashews. The best part? This recipe only takes 30 minutes to make.
Ingredients
- 2 tbsp extra virgin olive oil
- 2 tins butter beans drained and rinsed
- 2 tbsp balsamic vinegar
- 1 tin chopped tomatoes
- 1 tsp dried oregano
- A handful of fresh basil leaves torn
- Salt and pepper to taste
For the cheesy bean sauce
- 120 g of the butter beans listed above
- 120 ml unsweetened plant milk
- 50 g raw cashews soaked and rinsed
- 4 tbsp nutritional yeast
- 1 clove garlic minced
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Preheat the oven to 180°C (160°C fan).
- Add 1 ½ tins of butter beans to a baking dish and drizzle with olive oil and balsamic vinegar. Swirl them around to evenly coat the beans.
- Pour in the tin of chopped tomatoes, then season with oregano and add a few torn basil leaves - keeping some aside for later. Season with salt and pepper, then stir to evenly mix everything.
- To make the cheesy bean sauce, combine the remaining butter beans, plant milk, cashews, nutritional yeast, garlic, mustard and lemon juice in a high-speed blender. Once smooth, season to taste with salt and pepper.
- Pour the cheesy bean sauce over the butter beans in the oven dish. Sprinkle a few torn basil leaves over the top and transfer to the oven. Bake for 25-30 minutes or until golden on top.
- Garnish with the remaining fresh basil leaves and serve this delightfully cheesy bean bake with a slice of garlic bread or as a bean-loaded side dish.