Creamy Pesto Beans
These creamy pesto beans take just 20 minutes to make and are loaded with fiber and plant-based protein thanks to a creamy sauce made with silken tofu.
Servings: 4 servings
Calories: 242kcal
Ingredients
- 1 (10.5 oz) package silken tofu
- 1/2 cup vegetable broth
- 1/4 cup nutritional yeast
- 1/2 lemon, juiced
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 (19 oz) jar white beans, drained and rinsed (about 2 cups)
- 1/4 cup vegan pesto
Instructions
- Add the tofu, broth, nutritional yeast, lemon juice, Italian seasoning, and garlic powder to a blender and puree until smooth.
- Add the beans and sauce to a skillet and bring to a simmer over medium heat for 2-3 minutes. Stir in the vegan pesto and cook for another 1-2 minutes. Turn off the heat and garnish with fresh basil to serve!
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3-4 days.
Nutrition
Serving: 1g | Calories: 242kcal | Carbohydrates: 29g | Protein: 15g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Cholesterol: 1mg | Sodium: 155mg | Potassium: 710mg | Fiber: 7g | Sugar: 2g | Vitamin A: 321IU | Vitamin C: 1mg | Calcium: 137mg | Iron: 4mg