I invented this recipe for use on vegan paninis and other sandwiches that would benefit from something creamy and cheese-like. It is based loosely on Esselstyn's simple no-tahini hummus, the fact that tahini-based hummus is usually much creamier and nicer tasting than that, and my love for blending white beans into other things.
Ingredients
1 15-oz can white beans (great northern, cannellini, or navy -- I can't tell the difference), drained and rinsed
1 tbs nutritional yeast
zest of one lemon
1 garlic clove
1 tbs Bragg Liquid Aminos (or low-sodium tamari)
1 tsp Dijon mustard
fresh ground black pepper, to taste
2 tbs low-sodium vegetable broth (or as needed)
Directions
1. Put all ingredients except vegetable broth in a food processor and blend. Add low-sodium vegetable broth as necessary until a creamy, hummus-like consistency is achieved (for me, this took 2 tbs). Serve on sandwiches or as a dip with crackers, crudites, or pita chips.
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