Vegan White Bean Spread

This easily modified spread is amazing on a piece of warm or toasted focaccia bread. Add capers or pickles for extra zing. Finish it off with a variety of vegetables: avocados, tomatoes, arugula, onions, or peppers.  

  • 1 can white beans, drained, rinsed or homemade
  • 5 green onions, finely chopped, greens included
  • 1 garlic clove, minced or ½ teaspoon garlic powder if you do not like raw garlic
  •   ½ cup chopped walnuts or roasted cashews 
  •   1 tablespoon nutritional yeast (optional)
  • 2 tablespoons fresh lemon juice 
  • 4-5 green olives, chopped
  •   1 tablespoon fresh parsley, chopped
  •   A pinch red pepper flakes 
  •   Salt and pepper, to taste

Place beans, onions, garlic, ¼ cup chopped nuts, nutritional yeast and lemon juice in a food processor and pulse until smooth.  Stir in olives, parsley and the remaining ¼ cup nuts, but do not use blender. Add salt and pepper to taste. Refrigerate for storage.


Any bean can be used in this spread, but the white bean is best for the appearance. White bean spread is creamy in color where pinto or red beans look pinkish when blended and black bean spread is more of a gray color.


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About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.