Butter 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
Scale
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
