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–+ servings

Breaded Beans & Sage Cashew Cream

5 | 6 reviews
If you are looking for a plant-based comfort food recipe - this is it. This Breaded Beans & Sage Cashew Cream recipe is warm and comforting, and if you time everything right, it's not difficult to make. Just a few steps, a few pantry ingredients and you are one step away from a great weeknight dinner.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings

Equipment

Ingredients

For the cashew cream
  • 1 cup raw cashews
  • 1/2 cup water
  • 1 large lemon, for juicing
  • 1/4 cup fresh sage leaves, packed
For the breaded beans
  • 2 (15 oz) cans butter beans, drained and rinsed
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon red pepper flakes
  • 3 sprigs fresh rosemary, stems removed
For the lemon balsamic glaze
  • 1 lemon, for zest and juice
  • 3 tablespoons balsamic glaze
  • 2 sprigs fresh thyme, stems removed
To have on hand throughout the whole recipe:
  • Extra-virgin olive oil
  • Diamond Crystal kosher salt
  • Freshly ground black pepper

Instructions 

  1. Begin by soaking 1 cup of raw cashews in warm water. Set this aside as you do the rest of the recipe.
  2. Preheat the oven to 425°F.
  3. Add the rinsed butter beans (they should still be slightly damp) to a bowl and sprinkle with 1/4 cup of flour, 1/2 teaspoon of garlic powder, 1/4 teaspoons each of nutmeg, chili powder and red pepper flakes. Season liberally with salt and pepper and toss. Lay the beans flat on a baking sheet.
  4. Sprinkle the rosemary onto the beans and coat everything with a liberal drizzle of olive oil. The amount of oil is up to you, but the more you use the crispier the beans will be. I recommend a good 2-3 tablespoons. Toss so everything is well coated and the beans are spread apart.
  5. Drizzle the sage leaves with olive oil and a pinch of salt and spread them evenly on the other baking sheet, making sure they lay flat.
  6. Add the sage and the beans to the oven at the same time. Roast the sage for 7-8 minutes, or until crisp, and remove. Roast the beans for 22-25 minutes, or until they are golden brown and crisp.
  7. While the beans are roasting, make the cashew cream. Drain the cashews and add them to a small blender, add in 1/2 cup of water, the juice from one lemon and the crispy sage leaves. Season with salt to taste (cashews are sweet, so this will need a decent amount of salt to balance it). Blend until smooth and creamy. Let it sit in the fridge until it is ready to use.
  8. Next, make the lemon balsamic glaze. Whisk together the juice from the second lemon with 3 tablespoons of balsamic glaze and leaves from 2 thyme sprigs. Set this aside for drizzling.
  9. When the beans are out of the oven, plate each plate with a generous smear of cashew cream, pile the beans on top, and then add a drizzle of the lemon balsamic glaze. Finish with lemon zest and black pepper. Enjoy!
Serving: 1 bowlCalories: 394kcalCarbohydrates: 32gProtein: 12gFat: 23g