Lemon Herb Cannellini Beans

These beans came out amazing. Creamy & lemony… it was delicious!! It paired perfectly with spinach and mashed potatoes. I can’t wait to make this simple and scrumptious meal again and definitely doubling the recipe next time. Wishing I had left overs right now!

(Serves 2)


1 tablespoon olive oil

2 garlic cloves, minced

1 teaspoon Italian seasoning

1 15ounce can cannellini beans (or other white beans, rinsed and drained)

1 teaspoon sea salt

1/4 cup nutritional yeast flakes

3/4 cup soy, almond or rice milk

1 tablespoon lemon juice


1 tablespoon olive oil

1 (5 ounce) bag of baby spinach

Sea salt & pepper


*Feel free to make the mashed potatoes however you normally do. But here is Chef Chloe’s suggested recipe

2 russet potatoes peeled and cut into 2 inch pieces

3/4 cup veggie broth or non dairy milk of choice

2 garlic cloves, crushed

2 tablespoons olive oil

Sea salt and fresh pepper



In a large skillet, heat oil over medium heat. Add garlic and Italian seasoning and let cook for 1 minute until fragrant. Add beans, salt, nutritional yeast, and non dairy milk. Simmer for 5 minutes. Add lemon juice and more salt to taste. If it gets too thick, add more non dairy milk.


In a large skillet, heat oil over medium heat. Add spinach and let cook until wilted. Season with salt and pepper.


1.) Place potatoes in a large pot and cover with cold water. Generously salt the water, cover, and bring to a boil. Boil until potatoes are fork tender. Drain and return to the pot.

2.) Add broth, garlic, and oil and mash. Season with salt and pepper. Add more broth/milk as needed.

To Assemble:

On each plate, serve a scoop of mashed potatoes on a bed of spinach. Then top potatoes with the beans!

Thank you Chef Chloe!


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