Butter Bean Mash with Lemon and Vegan Cream Recipe
Introduction
Butter bean mash is a creamy, comforting side dish that’s both vegan and easy to prepare. With a smooth texture and bright lemony flavor, it makes a perfect accompaniment to a variety of meals.
Ingredients
- 15 g dairy-free ‘butter’ (block margarine – Flora Plant Butter or Naturli Block recommended)
- 800 g tinned butterbeans (2 x 400g tins)
- 150 ml vegetable stock (made from 150 ml boiling water + 1 tsp stock powder)
- Salt and black pepper, to taste
- 1 lemon (juice only)
- 1–2 tbsp vegan cream or plain yoghurt (optional)
Instructions
- Step 1: Melt the dairy-free butter in a large saucepan over medium heat.
- Step 2: Drain and rinse the butterbeans, then add them to the saucepan along with the vegetable stock. Season generously with salt and black pepper.
- Step 3: Cover the pan with a lid and simmer over medium heat for 5 minutes to allow the flavors to meld.
- Step 4: Stir in the lemon juice and vegan cream or yoghurt, if using, then blend the mixture until very smooth using a hand blender or food processor.
- Step 5: Adjust the consistency of the mash: add a splash of water if too thick, or return to the pan to simmer for a minute or two if too thin. Taste and adjust the seasoning before serving.
Tips & Variations
- For a richer flavor, try using fresh lemon zest along with the juice.
- If you prefer a chunkier texture, pulse the beans lightly instead of blending until smooth.
- Substitute vegetable stock with chicken stock if not keeping the dish vegan.
- Add a pinch of smoked paprika or garlic powder for an extra layer of flavor.
Storage
Store leftover butter bean mash in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stove, stirring occasionally, or warm in the microwave until heated through. Add a splash of water or plant-based cream if needed to loosen the texture after reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use dried butter beans instead of tinned?
Yes, but you will need to soak and cook dried butter beans until tender before using them in this recipe.
Is vegan cream necessary for the mash?
No, vegan cream or yoghurt is optional. It adds extra creaminess, but the mash is smooth and flavorful without it.
PrintButter Bean Mash with Lemon and Vegan Cream Recipe
A creamy and smooth vegan butter bean mash made with dairy-free butter, vegetable stock, and a touch of lemon juice. This comforting dish is perfect as a side or a base for a variety of meals, easy to prepare on the stovetop with simple ingredients.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Ingredients
- 15 g dairy-free ‘butter’ (block margarine, such as Flora Plant Butter or Naturli Block)
- 800 g tinned butterbeans (2 x 400g tins)
- 150 ml vegetable stock (prepared by mixing 150 ml boiling water with 1 tsp stock powder)
- Salt and black pepper, to taste
- 1 lemon (juice only)
- 1–2 tbsp vegan cream or plain yoghurt (optional)
Instructions
- Melt the vegan butter: In a large saucepan, melt the dairy-free ‘butter’ over medium heat to create a flavorful base for the mash.
- Add butterbeans and stock: Drain and rinse the tinned butterbeans thoroughly, then add them to the saucepan. Pour in the vegetable stock and season generously with salt and black pepper.
- Simmer the beans: Cover the saucepan with a lid and let it simmer over medium heat for 5 minutes, allowing the flavors to meld together and the beans to soften further.
- Add lemon juice and cream: Remove the lid, pour in the lemon juice, and add the vegan cream or plain yoghurt if using. Then, blitz the mixture using a blender or food processor until you achieve a very smooth purée. You can add an extra splash of vegan cream or yoghurt at this stage for a creamier texture.
- Adjust consistency and seasoning: If the mash is too thick, add a little water to loosen it. If it’s too thin, return to the pan and cook for a minute or two until it thickens to your liking. Taste the mash and adjust salt, pepper, or lemon juice as needed, then serve warm.
Notes
- Use canned butterbeans for convenience, but rinsing them well helps reduce excess sodium and improve flavor.
- Vegetable stock can be homemade or store-bought; use low-sodium stock if watching salt intake.
- The vegan cream or yoghurt is optional but adds a lovely creaminess to the mash.
- This recipe is naturally vegan and gluten-free.
- Perfect as a side dish or as a base for roasted vegetables or grilled proteins.
Keywords: butter bean mash, vegan side dish, dairy-free mash, plant-based butter bean mash, creamy butter bean puree
