Vegan White Bean Purée

May 9, 2020
I have no idea why but I bought a bunch of canned beans before the quarantine just to make sure I have enough at home. Then I realized I don't like beans all that much... What can i even make out of them, if not bean soup or pottage or adding it to my salad? Hmm... nothing much. Or? What about a nice and crunchy tartine with creamy, garlicky white bean puree on top? Heavenly.

Vegan White Bean Purée

Recipe Type: Allergen Free Sandwiches
utensils YIELDS 4 servings
herb graphic for recipe card
  • Gluten-free baguette or bread
  • 2 cans (400-500g) cannellini beans
  • 2 tbsp olive oil
  • 3 cloves garlic
  • to taste salt, pepper
  • 2 tbsp lemon juice
  • to taste fresh basil and thyme
  • vegan butter
        graphic for recipe card


1. Preheat the oven to 180°C. Slice up the baguettes or bread and butter them with vegan butter or margarine. Place them in the oven for about 5 minutes until they turn golden brown.

2. Meanwhile prepare the puree by transferring cannellini beans, olive oil, salt, pepper, garlic, lemon juice and herbs in a blender and making a smooth and even cream. Adjust seasoning as needed.

3. Once the bread is done in the oven, top them with the cannellini puree and some fresh or dried chives. You can add a little olive oil or lemon juice on top as well.

Also by Imola: Hungarian Vegan Stuffed Cabbage Rolls

Vegan Mushroom Tetrazzini With Peas

Get more like this—Sign up for our daily inspirational newsletter for exclusive content!


Photo: Imola Toth


Imola is a Hatha and Ashtanga yoga teacher, tree planter and writer and editor of Raised by the Wolf, an online magazine for Wild Women, with a passion for exploring and life outdoors. Originally from Hungary but currently planting trees and rewilding the enchanting forests of France. Hop over to RBTW magazine, and blog and follow her on Instagram @yogiraisedbythewolf


always stay inspired!