This Creamy Cannellini Sauce is very versatile and is packed with extra fiber and nutrients by adding the cannellini beans. I made this for a client that can only have macadamia nuts, not cashews or almonds. I probably would use cashews for myself.
It is a very simple, yet delicious recipe and makes plenty. You can use it for a pasta sauce, dip, dressing, and the list could go on. Just thin out with water or vegetable broth to reach desired consistency.
- 1 can cannellini beans, rinsed, drained
- 1 c macadamia nuts, soaked
- 1/3 c cilantro
- 2 tbsp JB’s All-Purpose Blend or All-Purpose Seasoning
- 1 Lemon, zested, juiced
- 2 1/2 c water or vegetable broth
Combine all the ingredients into a high-speed blender. Blend until smooth and creamy.
Serve. Eat. Enjoy.