Ingredients
Equipment
Method
- Prepare the cashew cream by draining soaked cashews and blending with 2/3 cup hot water until smooth; set aside.
- In a skillet over medium heat, heat olive oil or vegan butter. Add Calabrian chili paste (if using), shallots, garlic, and paprika. Saut? for 3-5 minutes until shallots are translucent.
- Stir in chopped sundried tomatoes and tomato paste, cooking for 1-2 minutes until the paste darkens.
- Pour in the vegetable broth and stir in Italian seasoning, drained butter beans, and sliced kale. Simmer for about 5 minutes until kale is wilted.
- Add the cashew cream and vegan parmesan; stir to melt the cheese. Simmer until the mixture thickens to desired consistency.
- Stir in fresh basil and lemon juice. Adjust salt to taste. Serve with crusty bread for dipping.
Nutrition
Notes
Feel free to customize the ingredients based on availability and your taste preferences. This dish is forgiving and versatile, allowing for various substitutions like other beans or additional vegetables.
