How to make cheese sauce without the cheese? Cannellini beans! Not only do they create a thick lush white sauce for this cheesy vegetable bake but they also add a pop of protein to your plant-based meals. Recipe by Buffy Ellen.
400g Wattie's Cannellini Beans in Springwater, drained
1 Cup plant-based milk
½ Onion, diced
¼ Cup nutritional yeast
¼ Cup cashews
2 Garlic Cloves
2 tsp sea salt
¼ tsp ground black pepper
1 Cup vegan cheese, grated
NUTRITION INFORMATION: Average Quantity per Serving
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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Preheat the oven to 200°C fan bake.
Add the veg to an oven-proof dish. Blend the remaining ingredients except for the grated cheese in a blender until smooth, then pour over and stir through the vegs.
Sprinkle with grated cheese and bake the vegetable bake for 20-30 mins or until golden and bubbly.
Serve straight away with some baby potatoes and a crisp green salad. Or on grainy toast for a quick and easy dinner. Leftovers will keep in the fridge for 5 days (or freezer for 2 months).
*Nut free: Use hemp or sunflower seeds instead of cashews.