A couple of fancy moves yield the creamiest basil white bean dip, totally dairy-free! The basil really steals the show here. A quick blanch of the leaves makes this dip a beautiful, calm shade of green and also loads it up with herbaceous flavor. This luscious vegan dip is perfect for serving with fresh vegetables, crusty bread, or even as a sandwich spread.
Minus salt, pepper, water, and oil, this super smooth bean dip only has seven ingredients. If you’ve been around here for a while, you know that this is not typical of my recipes! I like to add all the things to boost flavor wherever I can. With this recipe, it’s more about the technique than the ingredients themselves.
I have heaps of fresh basil in the summertime. I give it a quick blanch to bring out the best and strongest flavor. We’re talking 5 seconds in boiling water before plunging into an ice bath and draining. Beyond the more vivid color, this tiny extra step intensifies the peppery sweet-but-savory nature of the basil. I have tried this with raw basil just thrown into the blender and did not enjoy it as much–the overall texture was not as smooth and the color became muted over time.
I also ask you to quickly sauté the shallots and garlic in olive oil first. This just takes the raw edge off and enhances the natural sweetness. This combined with super rich raw cashew butter enhances the dip’s velvety texture.
This basil white bean dip is a real crowd pleaser because it evokes the overall flavor profile of traditional basil pesto. It keeps in a sealed container in the fridge for up to 5 days. I like to pull it out about an hour before I plan on serving as it does firm up. Give it a good stir (perhaps with a splash of water or olive oil) to loosen and you’re golden.
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Whipped Basil White Bean Dip (Vegan)
Ingredients
- 2 teaspoons olive oil, plus extra
- 1 medium shallot, diced
- 1 clove garlic, peeled and sliced
- ¼ cup raw cashew butter
- 3 tablespoons ice cold water, plus extra
- 1 tablespoon lemon juice, plus extra (see note)
- 19oz can navy beans, drained and rinsed
- 1 teaspoon Calabrian chilis in oil, optional
- salt and pepper, to taste
- 1 cup fresh basil leaves, packed tight
Equipment
- Blender
Notes
- Cannellini and butter beans will also work here.
- You can substitute tahini for the cashew butter! To account for tahini’s slightly bitter edge, I recommend adding ½-1 teaspoon maple syrup (or something sweet) to mellow it out a bit.
- 1 tablespoon is the starting amount of lemon juice. I personally enjoy a more acidic flavor profile in almost everything, so I go up to 2 tablespoons. Start at 1 and see how you like it.
- If you use Calabrian chili in yours, I definitely recommend garnishing with some on top so that folks know that the dip has a little kick to it.
Instructions
- Heat a small saucepan over medium heat. Add the oil and swirl it around. Add the shallots and sliced garlic and sauté until soft, about 4 minutes. You want to avoid browning, so lower the heat if necessary. Scrape the shallots and garlic into an upright blender. Keep the saucepan nearby!
- To the shallots and garlic, add the cashew butter, water, and lemon juice. Blend on high until smooth and slightly aerated, about 1 minute.
- Add the drained navy beans, Calabrain chili (if using), salt, and pepper. Blend on high until smooth, about 1 minute.
- Fill the saucepan from earlier with water and bring it to a boil. Set up a medium bowl with ice water next to the stove. Drop the basil leaves into the boiling water for about 5-7 seconds and then quickly retrieve them with a slotted spoon and drop them into the ice water.
- Once you’ve blanched the basil, gently pat it dry with a clean kitchen towel and then add it to the blender. Blend on high once more until the dip is totally smooth and gorgeously mellow green. You may have to stop the motor a couple times to scrape down the sides. You may also have to add a bit more water to get the blades moving better. Do this by the tablespoon until it’s flowing around.
- Once it’s completely smooth, check the white bean dip for seasoning and adjust if necessary (more salt, lemon, chili etc). Serve with a swoop of olive oil on top and some extra basil. Enjoy!
Maybe next time I should use blender instead of food processor!
Hi Karen,
Thanks for your comments! I do specify a blender in the recipe because that’s what gets the consistency ultra smooth–especially when dealing with leafy greens! A food processor works well for dips in general, but cannot achieve the same level of smoothness that a modern upright blender can. As for the color, the use of the food processor honestly may account for the less vivid hue since this machine can’t fully purée the leaves. Did you do the blanching step with the basil leaves?
-Laura
Hi, I made this whipped basil white bean dip. It was really good but two questions.
Is it suppose to be the same texture as hummus? And for some reason my dip was not as green as yours and could still see pieces of basil. Thanks
Have made this per your exact recipe. The verdict: Love this recipe: very delicious! And there’s so much scope for variations, such as using tahini (LOVE tahini), and want to try making this using Thai basil. Thank you for sharing this recipe with us.
Thai basil would be so unique with that slight licorice flavor! I have a couple plants in my garden that are thriving right now–might need to try it! Thanks for this comment and idea, Gina.
-Laura
Do you have to blanch the basil?
I never have for pesto
It really makes for a smoother dip in my experience. Also lessens the overall volume of the basil so that the blender isn’t working as hard. If a little texture doesn’t bother you, you can leave it raw!
-Laura
I like the flavor of pesto but never make – this however is going to e a regular. I love the creamy yet lightness of the beans plus all the flavor boosters you have. Making with tahini and cannellini beans. In addition to the serving suggestions you provided, I think it would be great on a vegan pizza or pasta in place of a traditional sauce. Thank you for another good one and also a smaller ingredient list for those of us who get easily intimidated.
Love the sound of this recipe. Going make it this weekend just as you’ve written it, then will make it with Thai Basil. Also, like the idea of using tahini, which I will try at some point. Thanks for the recipe. Hope to come back with a review.
is there a substitute for the cashew butter?
Yep, check out my recipe note about using tahini instead :)
-L
Hi! This looks so yummy :) I have Calabrian chili paste, could I substitute that for the Calabrian chilis in oil? And if so, how much do you suggest I use? Thanks!
Hi Vallen! I would start with 1/2 teaspoon if it’s a concentrated paste. If you want a bit more spice, you can add more from there.
-L