White Bean Dip

Our Fall Beija-Flor Trunk Show was a great time! We'll post pics very soon. Until then, we had to share the recipe for the event's most popular dip. It goes great with both skinny and bootcut jeans, in case you were wondering:) Amy McGinnis, from Let It Be Yoga, turned us onto the recipe and cookbook and it's been a favorite ever since.

Warm & Cheesy White Bean Dip (from the Eat, Drink and Be Vegan by Dreena Burton)

1 cup cooked cannellini (white kidney) beans or navy beans
1/2 cup raw cashews
2 Tbsp freshly squeezed lemon juice
2 tsp red wine vinegar
1/3 cup nutritional yeast
1 medium clove garlic, sliced
1/2 tsp onion powder
1/2 tsp dry mustard
1/4 tsp ground turmeric (for color)
3/4 tsp sea salt
1/2 tsp fresh rosemary, minced (optional)
1/2 cup + 2 Tbsp plain rice milk
1 1/2 - 2 Tbsp olive oil
1-3 Tbsp plain rice milk (to thin dip as desired)

In a food processor, combine beans, cashews, lemon juice, and vinegar and puree to break down cashews, scraping down sides of bowl as needed. Add nutritional yeast, garlic, onion powder, dry mustard, turmeric, salt, rosemary, 1/2 cup + 2 Tbsp rice milk, and 1 1/2 Tbsp olive oil and puree again until very smooth (this may take 2-3 minutes), scraping down sides of bowl as needed. Transfer mixture to a saucepan on medium-low heat and cook to thicken mixture and heat through, stirring frequently and adding extra rice milk to think dip as desired. Taste, and stir in additional olive oil for a richer taste if desired.