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Introduction
The humble white bean has been a staple in Mediterranean and Middle Eastern cuisines for centuries, prized for its affordability, versatility, and nutritional benefits. This roasted garlic white bean sauce pays homage to those culinary traditions while putting a modern, health-conscious spin on a classic comfort food. Roasting garlic is an age-old technique used to transform the pungent bulb into a mellow, sweet, and deeply flavorful ingredient, a practice that can be traced back to ancient civilizations. By combining these two simple yet mighty ingredients, this sauce offers a delicious and nourishing way to enjoy a taste of history.
Ingredients
• 1 head garlic
• 2 tablespoons olive oil, plus more for roasting garlic
• 1 (15 oz) can white beans (such as cannellini or great northern), rinsed and drained
• 1/2 cup unsweetened plant-based milk (such as almond or oat milk)
• 1/4 cup vegetable broth or water
• 1 tablespoon fresh lemon juice
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons nutritional yeast (optional, for a cheesy flavor)
Step 1:
Preheat the oven to 400°F (200°C). Cut off the top quarter of the garlic head to expose the cloves. Drizzle with a little olive oil and wrap in foil or parchment paper.
Step 2:
Roast the garlic for 30-40 minutes, until the cloves are soft and golden brown.
Step 3:
Remove the roasted garlic from the oven and let it cool slightly. Once cool enough to handle, squeeze the softened cloves out of their skins.
Step 4:
In a blender or food processor, combine the roasted garlic cloves, white beans, plant-based milk, vegetable broth or water, lemon juice, thyme, salt, pepper, and nutritional yeast (if using). Blend until smooth and creamy, about 1-2 minutes.
Step 5:
If the sauce is too thick, add a little more plant-based milk or vegetable broth to reach the desired consistency. Taste and adjust seasoning if needed.
Step 6:
Transfer the roasted garlic bean sauce to a serving bowl or use it as a dip, pasta sauce, or topping for vegetables.
Q: Can I use fresh garlic instead of roasting it?
A: Roasting the garlic mellows its flavor and brings out a deep, caramelized taste. Using fresh garlic will result in a stronger, more pungent flavor. If you prefer that, you can use 4-5 fresh cloves instead of roasting the whole head.
Q: Can I substitute the white beans with another type of bean?
A: Yes, you can use other types of beans, such as navy beans or chickpeas, but the texture may vary slightly. White beans like cannellini or great northern tend to blend into a smoother consistency.
Q: How long does this sauce keep in the fridge?
A: The roasted garlic bean sauce will keep well in an airtight container in the refrigerator for up to 5 days. It may thicken slightly as it chills, so you can add a splash of plant-based milk or broth when reheating or serving.
• For the garlic, choose a head with plump, firm cloves. Roasting the garlic whole allows the cloves to become mellow and caramelized.
• Cannellini or great northern beans provide a creamy texture, but you can substitute with navy or chickpeas if preferred.
• Unsweetened plant-based milk contributes to the velvety texture. Almond or oat milk work well, but you can use your favorite variety.
• Nutritional yeast adds a nutty, cheesy flavor but is optional for those who don't have it or prefer a more neutral taste.
• This sauce is vegan, gluten-free, and nut-free, making it suitable for various dietary needs.
• For a thinner consistency, add more plant-based milk or vegetable broth. For a thicker sauce, reduce the liquid or blend in fewer beans.
Serve the roasted garlic bean sauce warm or at room temperature as a dip, pasta sauce, or topping for roasted vegetables.
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Roast the garlic ahead of time and let it cool completely before blending the sauce. This step can be done a day or two in advance.
- For a smoother texture, remove the skins from the white beans before blending.
- Add a pinch of smoked paprika or a sprinkle of red pepper flakes for a subtle smoky or spicy kick.
- Avoid over-blending the sauce, as it can become gummy or lose its creamy texture.
For a heartier version, add sautéed mushrooms or spinach to the sauce. For a cheesier flavor, increase the amount of nutritional yeast or add a tablespoon of vegan parmesan.
This versatile sauce pairs well with roasted vegetables, whole-grain pasta, crusty bread, or a crisp white wine like Sauvignon Blanc or Pinot Grigio.
This recipe can be enjoyed year-round, but the garlic and fresh herbs make it especially suitable for spring and summer.
This recipe is vegan, gluten-free, and nut-free. However, it contains soy (in the plant-based milk) and may contain traces of tree nuts or soy if using certain brands of vegetable broth or nutritional yeast.
