- 1 cup cooked white beans, such as cannelini
- 1/2 cup milk of choice, preferably unsweetened
- 5 tbsp nutritional yeast OR 1/3 cup vegan shredded cheese
- salt - I like 1/2 tsp
- 1/8 tsp garlic powder
- If using nutritional yeast, add optional 1/2 tsp white or apple cider vinegar
- optional 2 tsp buttery spread or olive oil – I really like the rich depth of flavor this adds, especially if not using the cheese version
- optional pinch turmeric, thyme, rosemary, onion powder, etc.
Drain and rinse beans if they are canned. Blend together all ingredients except cheese, either in a blender or with a hand blender. Transfer to a pot, and add the cheese, if using. Heat on low, stirring occasionally, until desired serving temperature is reached and optional cheese is melted. If serving with pasta, stir in cooked pasta at this time. Add more milk of choice if a thinner sauce is desired.Instant Pot Version: Instead of transferring to a pot on the stove, put the blended mixture in your instant pot and heat on manual for 5 minutes. Thanks to reader Emma who created this version and left a comment to let us know it can be made in an instant pot!View Nutrition Facts
Calories: 37kcal