Butter Beans in Vegan Creamy Garlic and Lemon Sauce

These vegan butter beans in a gluten-free sauce are ready in just 20 minutes!

Ingredients:

2 small (or 1 large) shallots, chopped
4-5 minced garlic cloves
3 tablespoons vegan butter
800 g canned butter beans (with liquid - no need to drain)
¼ cup (50 g) vegan cream cheese spread
2 tablespoons lemon juice
½ tablespoon lemon zest
3 cups (100 g) spinach
salt and pepper (to taste; we recommend at least ½ teaspoon pepper)

Directions:

1. Finely chop the shallots and garlic. We recommend using a garlic press (if you have one).
2. Then, in a large saucepan, add the vegan butter and melt over medium heat.
3. Once the butter has melted and is hot, add the shallots and garlic. Stir and sauté for about 3 minutes.
4. Pour in the canned butter beans (including the liquid – it will give the dish a creamy texture). Stir and bring to the boil. Cook for about 5 minutes.
5. Then add the vegan cream cheese, lemon juice and lemon zest to the pan. Stir well. Then bring the pan with the beans back to the boil. Cook for another 2 minutes.
6. Turn off the heat and add the spinach. Stir until the spinach is warmed through and wilted. Season with salt and pepper to taste; remove from the heat.
7. Serve with a slice of toast. Enjoy!
Yield: 4 servings
Recipe: shortgirltallorder.com