Creamy Sun-Dried Tomato Butter Beans

• 1 brown onion
• 4 cloves of garlic
• 1/3 cup sun-dried tomatoes
• 1 tbsp harissa
• 1 can butter beans

Cashew cream

• 1/2 cup cashews, soaked
• 1/3 cup sunflower seeds, soaked
• 1 tsp harissa
• 1/2 cup Pureharvest Organic Almond
• 2 tbsp nutritional yeast
• 1/4 cup sun-dried tomatoes
• 1/2 lemon, juiced
• 1 tsp sea salt

To serve

• Parsley
• Parmesan cheese

1. Add 1-2 tbsp olive oil into a pan over medium heat. Add in the sliced onions with a pinch of sea salt, turn down the heat to low. Cook the onions low and slow until they caramelise, stirring every now and then. This should take around 15 minutes.

2. Meanwhile prepare the creamy sauce. Add all the sauce ingredients into a blender and blend until smooth.

3. Once the onions have caramelised, add in garlic, sun-dried tomatoes and harissa and stir to combine.

4. Add in butter beans, and the creamy sauce and stir to combine. Add about 1/3-1/2 cup water if you want it a little runnier.

5. Turn off heat and serve as is in the pan with some fresh parsley, vegan parmesan and extra sun dried tomatoes on top which you can serve with some crusty bread with to dip in. Or serve on top on sourdough toast for a ‘fancy beans on toast’.