I had just enough Red Sauce and Tofu Ricotta Filling left over for a personal sized lasagna and I also had cooked some Baby Lima Beans this weekend that I had made Escarole & Beans with hanging out in my fridge so I thought about experimenting with a white cheese sauce. White beans have such great creamy texture that it made making this delicious Béchamel style sauce easy and delicious to boot. I layered it in and topped it with sautéed kale and the whole beautiful party is in the oven. This sauce on its own over a bowl of pasta or noodles would be an exceptionally satisfying and protein filled dish.
Cheesy White-Bean Béchamel Sauce
1c baby Lima or Canelini beans, cooked, drained
1/2c cashew nut milk
1T mellow white miso
2t brown rice vinegar
2t ume vinegar
2t Dijon mustard
1/4t pink salt
1/4t fresh black pepper
1T coconut oil
1T extra virgin olive oil
2T nutritional yeast
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In a blender or vitamix, add all of the ingredients and blend until super smooth and creamy. Adjust the seasonings as neccesary.
The Vegan Love Project 