Creamy White Sauce with Butter Beans

I made a white sauce a different way today as I wanted to cut back on dairy. This is for vegetarian lasagne.

Ingredients

• 1 can butter beans -use beans and liquid
• A little plant milk if required
• About a tablespoon or so of cornflour
• A little salt and pepper to taste
• 1 or 2 teaspoons of Dijon or English mustard to taste

Method

• I put a can of butter beans and their liquid into my Ninja blender and blitzed them for a few seconds.
• Then I started making the sauce in a pan. Make a paste with the cornflour and a little of the butter bean mixture and gradually add in some more until you have added about half of the mixture.
• Add the mustard,salt and pepper.
• Start heating the mixture on the stove, stirring all of the time. As it thickens add more of the bean mixture until you have used it all.

(If it looks a bit thin you may need to mix a little cornflour and water to thicken it a bit more but I didn’t need to.)

I needed a little bit of oat milk to get it to the right consistency- hardly any. Nobody would ever guess what it is made of. A good way to add extra protein and hide another vegetable.