Bean Butter

-->This easy-to-spread butter can replace Cashew Butter or any other Nut Butter called for throughout this book. It is very nutritious and works remarkably well in equal replacement for nut butters in recipes such as, Faux Sour Cream and Faux Mozzarella.

1-1/2 cups Cannellini (white kidney) beans, washed and drained

2 tablespoons pure olive oil, or grapeseed oil

2 tablespoons agave nectar, or honey, or light brown sugar

1/2 teaspoon sea salt

1. Drain beans into colander; thoroughly wash; shake off excess water.
2. In food processor or blender combine beans, olive oil, agave nectar, and sea salt; blend until smooth.
3. Add more oil if mixture comes together into a ball instead of smoothing out into paste. (The whole process should take only a few minutes.)
4. Refrigerate in airtight container up to 5 days.
5. Use wherever cashew or nut butters are called for, in equal quantity.

Servings: 1-1/2 cups

Preheat: None

Prep Time: 5 min

Cooking Time: None

Variations

To replace Cannellini beans: omit Cannellini beans; add Navy beans, or Pinto beans, or black-eyed peas in same quantity as called for; proceed with recipe as stated.