Velvety Leek & Basil Bean Skillet

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I like to call recipes like this “lazy fancy” because, while being quick and easy to to make with simple ingredients, the flavors are so fantastic it feels like you are enjoying a much more complicated, indulgent meal!

It’s also an example of how I use my pantry staples, like canned beans, nutritional yeast and raw nuts & seeds with just a few fresh ingredients and turn them into a complete and balanced meal.

In this recipe we take white beans, zucchini and leeks and elevate them with a luscious, dairy-free green basil sauce.

The star of the show is the combination of sautéed leeks and zucchini. Leeks offer a prebiotic-rich, buttery sweetness that pairs perfectly with the fresh, aromatic punch of basil. By blending raw cashews with nutritional yeast, we get a velvety, “cheesy” finish without the heaviness of dairy. It’s a one-pot (plus a blender) wonder that’s light enough for a lunch but satisfying enough to be your new favorite weeknight dinner.

Health Benefits:

Plant-Powered Creaminess: The cashew and nutritional yeast base provides healthy fats and B-vitamins without the need for heavy cream.

Hidden Veggies: I will sneak a vegetable into any recipe I can and this is no exception. The zucchini and leeks basically melt into the sauce, making it an easy way to get your greens in.

Tips & Notes for this Recipe:

Nut Free Option: You can substitute the cashews for 1/4 shelled sunflower seeds and you do not need to soak them first. 

How to Wash Leeks: Leeks tend to have a lot of dirty in between the layers. My favorite wash to wash them is to trim the fibrous green ends and only use the white/light green portion. Cut off the root, then split the leek in half lengthwise. Place the split leeks in a shallow bowl/pan and cover with water. Gently spread (like shuffling the edges of a deck of cards) the layers of the leeks so water can get between the layers, let sit for a minute or two then rinse, dry and chop. 

Ingredients (Makes 4 Servings):

• 1/4 cup raw cashews

• 3 leeks

• 3 small zucchini or 2 medium

• 4 tbsp olive oil, divided

• 35 grams fresh basil, washed

• 2 cloves garlic

• 1/4 tsp salt

• 1 tbsp lemon juice

• 1/3 cup nutritional yeast

• 1/3 cup soy milk

• 30 oz canned navy beans, drained and rinsed

• 1/3 cup low sodium vegetable broth, or water

Equipment Needed:

• 1 Knife

• 1 Cutting Board

• 1 Blender

• 1 Large Heavy Bottom Sauce Pan

• Measuring Spoons & Cups

Instructions:

• Place the raw cashews in a small bowl, cover with boiling water and let sit for 5-10 minutes to soften.

• Meanwhile wash the leeks (see tip above) then finely slice.

• Wash the zucchini and cut into 1/4 inch pieces.

• Heat 1 tbsp olive oil in a heavy bottom sauce pan. Add the leeks and sauté for 2-3 minutes until starting to soften. Add the zucchini then continue to cook until the vegetables are soft.

• While the vegetables are cooking, make the sauce.

• Drain the cashews. In a blender add the cashews, remaining olive oil, basil leaves, garlic, salt, lemon juice, nutritional yeast and soy milk.

• Blend until very smooth. Taste and adjust seasonings.

• Once the sauce is made and vegetables are soft, add the rinsed beans to the leeks and zucchini and mix to combine.

• Add the basil sauce to the pan. Use the vegetable broth to rinse out the bottom of the blender then add the broth mixture to the pan.

• Mix to combine and continue to cook for an additional 5 minutes until everything is warm.

• Taste, adjust seasonings and serve warm.

Nutrition Info (per Serving): Calories: 493 Fat: 20g Carbohydrates: 62g Fiber 14g Protein: 22g