 Vegan, Dairy-free, nut-free
Equipment needed: Food Processor or blender - masher can also work in a pinch Ingredients: 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) Directions: 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 |
