Creamy lemon & “ricotta” butter beans on toast🤤

By @chloeevegan

Recipe:

Recipe (Serves 5 - 6):
- 250g Extra Firm Tofu
- 1/3 Cup Raw Cashews (Soaked in hot water for 10 minutes & drained)
- 1/4 Cup Nutritional Yeast
- 1 & 1/2 Cup Extra Creamy Oat Milk
- 2 Cans Butter Beans (Drained & rinsed)
- Juice of Half A Lemon
- Lemon Rind from Half a Lemon
- 1 Tbsp Tahini
- 1 Tsp White Miso
- 1/4 Tsp Smoked Paprika
- Pinch of Salt and Pepper
- 1 Shallot (Diced)
- 1 - 2 Cloves Garlic (Diced)
- 1 Tbsp Olive Oil
- 2 Heaped Cups of Kale (Chopped & massaged)
To Serve:
- Sourdough Toast
- Nutritional Yeast
- Parsley
- Seeds

1. Place tofu, cashews, nutritional yeast, oat milk, lemon juice, lemon rind, tahini, white miso, smoked paprika, salt and pepper into a food processor and process until smooth. Set aside.
2. Heat olive oil in a pan over medium to high heat. Add the shallot and sauté for 2-3 minutes. Add the garlic and sauté for a further minute.
3. Reduce heat to low to medium. Add the lemon “ricotta” blend, kale and butter beans. Mix well and cook for 5 - 10 minutes to allow the kale to wilt and the mixture to thicken. Remove from heat.
4. Garnish, serve with toast and enjoy! Store leftovers in the fridge for 3 - 4 days.

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