Vegan, Dairy-free, nut-free
Equipment needed: Food Processor or blender - masher can also work in a pinch
1 can cannellini beans, drained and rinsed
1/4 cup nutritional yeast
3 Tbsp extra virgin olive oil
2 cloves garlic
1/8 tsp sea salt (add more if desired)
Throw all ingredients in a food processor. Pulse 3 times and then process on high until creamy.
To store, place in an airtight container and refrigerate for up to 3 days, or freeze for 3 months.
Serve with our crackers and crudités!
If you make it, share it! On Instagram tag #jmccrecipes