Almond milk is my favorite milk alternative and there are so many great coconut based vegan ice cream treats will be easy. However, less soy options for my proteins will be an issue, especially since me and beans are not the best of friends. Due to this, I am trying to re-develop my relationship with beans and decided to start off with a creamy sauce for pasta. So far, the new relationship is going well.
Artichoke & White Bean Sauce
1 - 15 oz can Great Northern Beans*
1 - 14 oz can Artichoke Hearts, drained**
1 Tb Lemon Juice
2 Tb Olive Oil
1/4 cup Nutritional Yeast
1/2 tsp Garlic Granules
1/2 tsp Salt
1/4 tsp Black Pepper
Put all ingredients in a food processor or blender. Blend until smooth. If you want a thinner sauce, add some water to desired consistency.
* Cannellini Beans or another white bean will also work great.
** I have found the canned artichoke hearts in water from Trader Joes are good quality and affordable.
I mixed the sauce with 12 ounces of prepared pasta and cooked up a variety of vegetables (zucchini, mushrooms, garlic and spinach) to go on top. I really enjoyed the combination and look forward to eating more of it this week for my lunch. This recipe can also be used as a dip or spread.