Directions
- 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
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