The secret to taking blah vegan food to bomb vegan food (or really any type of food)? Sauces, spreads and dressings because they’re the perfect way to add loads of flavor and much-needed moisture to dishes. That’s why I’ve got a lot of sauce & dressing recipes up my sleeve and why I focus a lot of recipe development on them.
I also like sauces because they make cooking for different dietary restrictions super easy. Sauces that are dairy-free, vegan & gluten-free make customizing meals a breeze. A variety of simply prepared meats, vegetables & carbs with a good sauce on the side? Talk about a crowd-pleasing meal that satisfies all the different dieters in your crew.
This Sun Dried Tomato & White Bean Spread seriously couldn’t be easier or more delicious. I always have white beans & sun dried tomatoes in the pantry along with lemons and garlic in the fridge, so I can pretty much always throw this one together. Whether for sandwiches, on salads, with grilled chicken or as an appetizer with some dippers, you’ve gotta try this spread.
Sun Dried Tomato & White Bean Spread
14-oz can white beans, drained, liquid reserved
1/2 cup sun dried tomatoes (oil-packed), drained, oil reserved
2 tablespoons fresh lemon juice (1/2 lemon)
1-3 cloves garlic, peeled, roughly chopped
3/4 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
Combine 3 tablespoons reserved sun dried tomato oil, the chopped sun dried tomatoes, lemon juice, 2 tablespoons reserved bean liquid, salt and pepper. The amount of garlic depends on how much raw garlic you can take. I prefer 1 large clove or 2 smaller cloves.
Blend until smooth using an immersion blender, standard blender or food processor. Add additional oil or bean liquid to achieve desired consistency. Season with additional salt, pepper & lemon juice, to taste.