WHITE BEAN MOUSSE WITH WALNUT SAUCE

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These little White Bean Mousse with Walnut Sauce are something special, unusually different, and a great starter for your next dinner party. They’re vegan and gluten free as well as incredibly easy and quick to make.

The recipe is for four however you can double the quantity and serve these deliciously soft and delicate terrines together with a mixed salad as a main for a vegetarian menu.

You need cooked beans for this recipe so feel free to use canned white beans (cannellini beans) if you don’t want to fuss with soaking dried beans overnight and having to cook them the next day.

The walnut sauce is a delight and I can’t tell you how easily and quickly it’s whipped up in a blender and made in a matter of minutes. It’s surprisingly creamy, nutty and the thyme gives it a special added flavour.

Without much effort, you’ll present your guests and family with an impressive dish when you make this White Bean Mousse with Walnut Sauce, that will definitely become a favourite.

Did you make this recipe? Please give it a star rating below and leave a comment. Would love to hear from you!

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White Bean Mousse with Walnut Sauce

By Alex – Serves: 4

White Bean Mousse with Walnut Sauce is something special, different, and a great starter. They're vegan, gluten free and super easy and quick to make.

Ingredients

• 500g (1lb) cooked white beans (cannellini beans) *
• 3 shallots or spring onions
• grated rind of 1 lemon
• 40g (1.5oz) chickpea flour
• 2 tablespoons gluten free breadcrumbs
• Walnut Sauce:
• 150g (5oz) walnut pieces
• 150ml (5 fl oz) dairy free yoghurt (I used almond yoghurt) or dairy free cream
• 3 tablespoons extra virgin olive oil
• ½ tablespoon chopped thyme
• salt & pepper

Instructions

1

Place the white beans (cannellini) into the bowl of the food processor together with the cleaned shallots, lemon rind and a pinch of salt. Process until the mixture is nice and creamy.

2

Add the chickpea flour, the gluten free breadcrumbs and mix until well combined.

3

Grease 4 small moulds (like crème caramel moulds) and place the White Bean Mousse mix in each.

4

Bake in a moderate oven (180°C/350°F) for about 20 minutes.

5

In the meantime prepare the Walnut Sauce:

6

Place the walnut pieces, thyme and some extra virgin olive oil in a blender and blend on high speed

7

Add the dairy free yoghurt, and season with salt and pepper.

8

Serve the White Bean Terrine with the slightly warm Walnut Sauce.

Notes

N.B. Sauce must not be boiled, just slightly heated. * To make this recipe fuss free you can use canned white beans (cannellini beans) rather than soaking the dried beans overnight and cooking them the next day.

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