Lemon Garlic Butter Beans (Gluten-Free, Soy-Free, Nut-Free)

veganricha.com

TinaB

2 teaspoons extra virgin olive oil

4 cloves garlic minced

½ cup ( 80 g) chopped onion

½ teaspoon salt divided

½ teaspoon onion powder

¼ teaspoon black pepper

1 tablespoon flour all-purpose or a gluten-free blend

1 tablespoon nutritional yeast

1 to 2 teaspoons Italian herbs or use a mix of Italian herb blend and dried dill

⅓ cup ( 78.86 ml) non-dairy yogurt or non-dairy cream (such as cashew cream) or cream cheese

2 tablespoons lemon juice

zest of 1 small lemon

2 slices of lemon

½ teaspoon prepared stone-ground mustard or ½ teaspoon dried ground mustard

1 cup ( 236.59 ml) water or vegetable stock

15 ounce ( 425.24 g) can butter beans or other white beans, such as cannellini, great northern, or chickpeas or use cubed tofu

black pepper, vegan parmesan, and chopped fresh parsley for garnish

Directions at veganricha.com

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