Prep: 5 minutes
Serves:Makes 1 1/2 cups
By Chef AJ
When I stopped eating nuts a few years ago, I started replacing all of the recipes in my book UNPROCESSED with cannelini beans which created a similar texture and mouth feel without all the fat.
- 15 ounce can cannelini beans, rinsed and drained (or 1 1/2 cups of cooked beans)
- zest from one lemon
- 1/4 cup lemon juice
- 1 clove garlic
- 2 tbsp salt free mustard (I use Westbrae stoneground mustard)
- 3/4 ounce pitted dates (about 3 Deglet Noor)
Place all ingredients in a blender and blend until smooth. If you make this in a high-powered blender you can make the sauce warm. This is delicious served over veggies and brown rice.