High Protein Cheesy Butterbeans

You aren’t going to believe that these Cheesy Butterbeans are both vegan AND high in protein. This meal is perfect if you’re looking for something comforting and cosy, but also something that’s nutritious and doing your body good. Serve with toasted sourdough, roasted tomatoes and pickled red onions for a satisfying, filling meal.

I’ve been loving having these Cheesy Butterbeans with Roasted Tomatoes, toasted sourdough and my Homemade Pickled Red Onions. They’re perfect for batch-cooking in advance for quick, tasty and filling lunches. The roasted tomatoes are totally optional and wouldn’t hold up well meal prepping, so I’d recommend only making those if you’re serving straight away. If meal prepping, you could serve with rice or quinoa if that’s more convenient than bread!

The high protein creamy sauce is super easy to whip up, with a base of soaked cashews and silken tofu for creaminess, and sundried tomatoes and miso paste for depth of flavour, you’ll want to swim in this sauce! Not only is the creamy sauce high protein, but we also get a dose of plant protein from the butterbeans (also known as Lima Beans) as well. Feel free to replace the butterbeans with cannellini beans in this recipe, both work really well and it just depends which you prefer!

High Protein Cheesy Butterbeans

Georgina Burgess

You aren't going to believe that these Cheesy Butterbeans are both vegan AND high in protein. This meal is perfect if you're looking for something comforting and cosy, but also something that's nutritious and doing your body good. Serve with toasted sourdough, roasted tomatoes and pickled red onions for a satisfying, filling meal.

4 from 1 vote

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Dinner, Lunch, Main Course

Servings 4 servings

Ingredients

  

• 1 tbsp olive oil
• 1/2 brown onion finely diced
• 4 cloves garlic minced
• 2 400g tins cooked butterbeans (also known as Lima Beans) or cannellini beans undrained

For the Cheesy Sauce

• 350 g silken tofu
• 5 tbsp nutritional yeast
• 2 tsp miso paste
• 1.5 tsp dijon mustard
• 6 sundried tomatoes (from a jar in oil)
• 1 tbsp oil from sundried tomatoes
• 1/3 cup cashews soaked in hot water for 20 minutes
• 1/2 tsp turmeric for colour
• Pinch salt

Roasted Tomatoes (optional)

• 15 cherry tomatoes
• 2 tbsp olive oil
• Salt and pepper

Instructions

 

• Prepare the tomatoes by preheating the oven to 210C and lining a medium tin with baking paper. Add the cherry tomatoes, drizzle with olive oil and a generous pinch of salt and a couple of cracks of black pepper. Place in the oven to roast for 30 minutes.
• Prepare the asparagus by adding the chopped asparagus to another lined baking tray, drizzle with the oil, salt and pepper and roast for 20 minutes.
• Prepare the creamy sauce by adding all the ingredients to a blender and pulsing until smooth.
• Add the oil to a large pan over a medium heat. Add the onion and garlic and a pinch of salt, saute for 4-5 minutes until softened.
• Pour in the creamy sauce and the butterbeans (along with their juices!) and cook for a further 5-10 minutes, stirring often.
• Serve with toasted sourdough, roasted tomatoes and pickled red onions. If meal prepping, you can serve with quinoa or rice if that's more convenient than bread!