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Creamy Truffle Beans (vegan, gluten free)

Prep Time14 minutes
Cook Time15 minutes
Course: Main Course
Servings: 4 servings

Equipment

  • high power blender

Ingredients

  • 1/2 cup raw cashews*
  • 2 tbsp neutral oil
  • 1 shallot minced
  • 4 cloves garlic minced
  • 1/2 tsp thyme fresh
  • 2 cans white beans 15 oz each, drained and rinsed
  • 1/4 cup vegetable broth more as needed
  • 1 tsp kosher salt more to taste
  • 1/4 tsp black pepper more to taste
  • 1 tbsp truffle oil

Garnish (Optional)

  • vegan parmesan to taste
  • fresh truffle shaved

Instructions

  • Add cashews to a bowl and cover with boiling water. Let soak for 15 minutes while you prepare your other ingredients. Once soft, blend with 3/4 cup filtered water until completely smooth.
  • To a saucepan over medium heat, add neutral oil and once hot, add shallot. Sauté for 2-3 minutes, seasoning with a touch of salt and pepper, then add garlic and thyme and cook for another 2 minutes.
  • Add beans to the pan and sauté for 2 minutes. Add vegetable broth and cashew cream and let simmer for 5 minutes on low heat. Season with salt and pepper, then finish with truffle oil to taste.
  • When ready to serve, top with vegan parmesan and fresh truffle if desired.

Notes

  • To make this dish nut free, substitute raw cashews with hemp seeds or sunflower seeds.