Lemony butterbeans with sage breadcrumbs

Vegan. Serves 6 as a side dish, 4 if the lead

Using a puree of cashew nuts to make a rich and creamy sauce is a vegan trick and it is brilliant.


  • 500g cooked butterbeans
  • 100g cashew nuts soaked for 1 hour in water
  • Juice of one lemon
  • 1 clove garlic
  • 100ml water
  • Zest of one lemon
  • Breadcrumbs equivalent to 1 small bread roll
  • 10 sage leaves
  • salt and pepper
  • Drizzle of olive oil


  • Drain the cashew nuts and blend them with the lemon juice, garlic, salt and water which you add gradually until you have a thickish sauce. You may need a dash more water
  • Stir the sauce into the beans and put in an oven proof bowl
  • In a food processes whiz the bread, sage, pepper and lemon zest into breadcrumbs
  • Sprinkle on the beans and then drizzle with olive oil
  • Bake at 220 degrees c for 20 minutes until heated through and brown on top

Good with…

Some green salad as a light lunch, or with veggie sausages. Which will be the next post…


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