The 4 Ingredient Vegan White Bean Nacho Dip
It’s been a long day! The husband ate too many fried hush puppies (test recipe) and went to bed on a stomach full of greasy food. Let’s just say he woke up ill in the middle of the night and no one got much sleep. The hush puppies were really good though; it was just too large a dose.
For lunch today, I turned to The 4 Ingredient Vegan, once again, for something quick and simple. I found the White Bean Nacho Dip (page 53), which took no time at all to make. The only adaptation I made was using cooked white beans over canned, which seemed to work just as well. This yummy dip tastes like a vegan cheese bean dip, perfect for a small meal or snacking on during a movie or the game.
White Bean Nacho Dip
- 1 can (15 ounces) white beans (such as great northern beans or navy beans), rinsed and drained
- 1 cup salsa
- 1/2 cup nutritional yeast flakes
- 2 tablespoons cashew butter
Combine the beans, salsa, nutritional yeast, and cashew butter in a food processor. Process until completely smooth. Season with salt to taste. Serve immediately or transfer to a storage container and refrigerate until ready to serve.
Dinner was two more dishes from The 4 Ingredient Vegan, Cuban Black Beans (page 122) and Potato Salad Americana (page 43). I can just eat plain black beans, but this recipe gave them a little flavor with a red vinegar and herbs. The potato salad was fantastic! I would definitely feel confident taking it to a picnic or potluck of the less-than-entirely-vegan persuasion.
Dessert was a rich, cool, minty pie from Hearty Vegan. Yum!
Do you ever get your cookbook a little messy while you’re working from it or do you keep it pristine as the day you purchased it?