I always love a good dip with veggies, crackers, or even to use as a spread in sandwiches. Store-bought dips can often be full of preservatives, salt, or unnecessary fats. Good thing I’ve got you covered with this awesome white bean pesto dip. White beans, when pureed, gives a nice creamy texture suitable for dips. You’ll enjoy the flavours of this one!
- 1/3 cup white navy beans, soaked overnight (or 1 can of white beans, drained and rinsed)
- 1 small bunch of basil leaves (about 20 leaves)
- 1-2 cloves of garlic
- 1-2 tbsp olive oil
- 1 tbsp nutritional yeast
- salt and pepper, to taste
If using raw beans, soak the beans overnight (yields almost 1 cup of beans). Boil them on high for about 30 minutes until soft, adding more water if necessary. Drain the beans. Add the beans to the food processor as well as the other ingredients and process until smooth and creamy. Don’t know what to use it with? Enjoy it with a side of veggies or as a spread in sandwiches, or some toasted pita or crackers. Or, you can use it as a layer in this healthy layered dip recipe!
Feel free to add a bit of nuts of your choice (e.g., pine nuts, walnuts) to add a nutty flavour to it (since it is a component of pesto), while also getting some healthy fats from nuts! You can also omit the nutritional yeast if you don’t have it on hand — it gives an almost earthy and cheesy flavour to it.
Cashews. Probably my most favourite nut out there. It’s so versatile, I love using it in everything, from stir-fries, to using it as the ‘cream’ component in a sauce or custard. It gives everything a richness and creaminess without feeling heavy…or the use of cream/dairy! And then I thought, what better way to try and use them to create a nut butter!
Continue reading Roasted Cashew Butter
Here’s another one of my chicken burger instalments to use as a lunch idea. This time, we’re adding quinoa into the burgers. Not only does this add extra protein and nutrients to your burger, keeping you full longer, it also stretches the use of your meat so that you can make more burgers (also because I totally ran out of chicken breasts…)! Continue reading Chicken Quinoa Burgers
I’ll be honest. I didn’t know what apple butter was. In my mind, I thought it was some sort of apple-flavoured butter, or some peanut butter-like apple spread. I guess the latter was kind of close, although the texture is nowhere near the same.
Continue reading Overnight Crock Pot Spiced Apple Butter
I’ve always wondered what coconut butter was, as it is sometimes used in vegan frostings and spreads, but I couldn’t justify buying a small bottle of this in the store, given its cost! Since I already started making my own nut butters, I researched on whether I could make my own coconut butter, and well, it was super simple (and very inexpensive!!). All I need? Unsweetened shredded coconut.
Continue reading Homemade Coconut Butter
Say what?! Vegan Nutella?! BRB. Let me go eat some.
Ever since I started making my own nut butters (which, by the way, is amazing, and it’s so much cheaper than buying them in store, and you know what you put into it), I was looking for the next butter to make. Then, I came across recipes making homemade nutella, and thought I could do that too! Continue reading Vegan Nutella