White bean spread

The idea of this bean spread came to me while preparing for the Christmas dinner at my in-laws.  One of the traditions they have is serving little tea-sandwiches the night before Christmas.  I wanted to contribute to the table and made this bean spread (a heavily modified version of the white bean pesto at VeganYumYum) for the vegan alternative to the chicken salad sandwiches.  And the leftovers were great as a dip for baby carrots.


1/4 cup raw cashews
1 15 oz can navy beans, rinsed
1/2 teaspoon salt
3 teaspoon Dijon mustard
1/2 tablespoon olive oil
2 teaspoon lemon juice
2 celery stalks cut in tiny cubes
2 tablespoon fresh dill, minced
Some soy milk or water

food processor or blender

• In a bowl of the food processor or blender blend cashews until finely minced.
• Add the beans, salt, mustard, oil, and lemon juice and blend until mix thoroughly.  If the mix is too thick, add soy milk or water.
• Add dill and pulse the mix several times.
• Using a spoon or a spatula mix-in the celery.  Salt to taste.  Serve with fresh vegetables, crackers, or as spread for the sandwiches.

Makes 4 servings

Recipe: Anya Sokolovskaya
Photography: Eric Gloutnay