When I stopped eating nuts a few years ago, I started replacing all of the recipes in my book UNPROCESSED with Cannelini beans which created a similar texture and mouth feel without all the fat. Makes 1 1/2 cups.
- 15 Ounce Can Cannelini beans rinsed and drained (or 1 1/2 cups of cooked beans)
- Zest from one lemon
- 1/4 Cup Lemon juice
- 1 Clove Garlic
- 2 Tbsp Salt free mustard I use Westbrae stoneground mustard
- 3/4 Ounce Pitted dates about 3 Deglet Noor
- Place all ingredients in a blender and blend until smooth. If you make this in a high-powered blender you can make the sauce warm. This is delicious served over veggies and brown rice.