1Slice the leeks into 1/4 inch disks, and peel and mince garlic cloves.
2To a frying pan or pot on medium heat, add the olive oil and leeks and stir every couple of minutes, until softened.
3In the meantime, wash and roughly chop spinach and cilantro.
4Drain and rinse the can of cannellini beans, setting 1/3 cup aside for the sauce.
5After about 10-15 minutes, once the leeks have softened down, add the minced garlic and stir.
6About 2-3 minutes later, add the white wine and continue stirring occasionally.
7To a blender, add 1/3 cup cannellini beans, cashews, silken tofu, miso paste, lemon juice, nutritional yeast and water to a blender and blend until smooth and creamy.
8Add beans, spinach, cilantro and the sauce to the pan with the leeks.
9Let simmer for a few minutes, stirring occasionally, until it thickens.
10Remove from heat then serve with orzo or toasted bread and enjoy!
Ingredients
2 tbsp olive oil
2 large leeks
4 cloves of garlic
0.5 cup white wine
1 can cannellini beans
1 handful spinach
0.25 cup chopped cilantro
0.33 cup cannellini beans
0.33 cup roasted unsalted cashews
100 g silken tofu
1 heaping tbsp white miso paste
0.5 lemon
2 -3 tbsp nutritional yeast
0.75 cup water
Equipment
blenderfrying pan or pot
Tips
deglaze with white wine for extra flavor
White Wine Caramelized Leek Cannellini Beans | Clip Recipe