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–+ servings
Creamy Leeks &; Butter Beans [vegan]

Creamy Butter Beans With Leeks

These delicious creamy butter beans with leeks are the ultimate comfort food. Cooked in a white wine “cheesy” vegan cashew sauce, they are served with slices of crusty bread and topped with freshly chopped parsley and chilli flakes.
5 from 2 votes
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Soya-Free Recipes, Vegan Recipes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Beans & Pulses, Family Meals, One-pot Meals
Cuisine English
Servings 4 servings
Calories 354 kcal

Equipment

saucepan
Blender

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients
 
 

  • olive oil
  • 375 g leeks - washed and finely sliced
  • 3 garlic cloves
  • 2 tsp dried thyme
  • 250 ml white wine
  • 250 ml vegetable stock
  • 2 x 400g can butter beans

CREAMY CASHEW SAUCE:

  • 150 g unsalted cashews
  • 75 ml water
  • 1 tsp Dijon mustard
  • 4 Tbsp nutritional yeast
  • lemon juice to taste
  • salt & pepper

TO SERVE:

  • freshly chopped parsley
  • chilli flakes
  • sourdough bread

Instructions
 

  • Place cashews in a bowl. Cover with the boiling water. Set aside to soak for 20 minutes. When the cashews have soaked drain and set aside.
    150 g unsalted cashews
  • Heat some olive oil in a pan. Add finely sliced leeks, grated garlic cloves and thyme. Cook covered under medium heat for 10-15mins until soft. Stir from time to time.
    olive oil, 375 g leeks - washed and finely sliced, 3 garlic cloves, 2 tsp dried thyme
  • Add white wine, vegetable stock, drained butter beans and cook uncovered for 10mins.
    250 ml white wine, 250 ml vegetable stock , 2 x 400g can butter beans
  • In the meantime, put the drained cashews in a blender with 75ml water [US 1/3 cup]. Blend until smooth. Transfer the cashew paste to the pan. Add Dijon mustard and nutritional yeast. Mix altogether until the leeks and butter beans are coated all over with the cashews cream. Carry on cooking for another 5-10 mins. Season to taste with lemon juice, salt & pepper.
    75 ml water , 1 tsp Dijon mustard, 4 Tbsp nutritional yeast, lemon juice to taste, salt & pepper
  • Served hot with some slices of your favourite bread (I like sourdough), and topped with freshly chopped parsley and chilli flakes.
    freshly chopped parsley, chilli flakes, sourdough bread

Nutrition

Serving: 1servingCalories: 354kcalCarbohydrates: 31gProtein: 12gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gSodium: 290mgPotassium: 631mgFiber: 5gSugar: 7gVitamin A: 1715IUVitamin C: 12mgCalcium: 90mgIron: 6mg

Find this recipe online:

Creamy Butter Beans With Leeks

https://theflexitarian.co.uk/recipe-items/creamy-butter-beans-with-leeks/