Creamy Vegan Pea and Asparagus Cannellini Beans

4 from 1 vote

Creamy Vegan Pea and Asparagus Cannellini Beans

These Vegan Pea and Asparagus Cannellini Beans are extra creamy thanks to a cashew nut based sauce. They make a perfect light lunch or served as a side to a main course.

Prep Time10

Cook Time30

Total Time40

Course: Dinner, lunch

Cuisine: British

Diet: Vegan, Vegetarian

Keyword: asparagus, cannellini beans, cashew nuts, leek, peas

Servings: people

Calories: 436.6kcal

Ingredients

1 tablespoon olive oil thinly sliced
1 large leek
2 cloves garlic minced
150 g asparagus
150 g frozen peas
235 g cannellini beans drained weight from a 400g tin
50 g cashew nuts
200 g water
2 tablespoon nutritional yeast
1 lemon juice only
1 tablespoon parsley chopped

Instructions

Add the cashews to a saucepan and cover with water.
Boil on a high heat for 15 minutes then place them to one side to cool.
Begin by heating the olive oil in a pan then add the leeks with a good pinch of salt.
Saute the leeks until they are softened.
Cut off the tips from the asparagus and then cut them in half. Place these to one side.
Thinly slice the rest of the stalk (except the really woody bit) and add to the pan along with the minced garlic.
Next add the peas and cook until they are just thawed.
While the veggies are cooking place the cashew nuts into a blender along with the water, nutritional yeast, lemon juice and a good pinch of salt and pepper.
Blitz the cashew nuts on high until you have a smooth creamy sauce.
Add this to the pan and bring up to a simmer.
Cook the sauce until it's thickened to your desired consistency.
Add the thin tips of the asparagus into the pan and cook until just softened.
Serve with a sprinkling of parsley.

Nutrition