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haileypham
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For us to garnish:
Soak cashews in boiled water. Thaw the frozen spinach in microwave for 6 mins.
Add the oil to a pan and saute the onion for a few minutes, then add the minced garlic and diced zucchini with a pinch of salt and cook for a few more minutes until softened. Set aside to cool down.
Use a stick blender (use a pot lid to cover to avoid splashing) and add the spinach to a pot. Add the sauteed onion, garlic and zucchini, silken tofu, soaked cashews, lemon juice, nutritional yeast, salt and clove of garlic. Blend until smooth.
Pour into a large pot along with the butterbeans and heat through over a low-medium heat for a few minutes, stirring often, until the sauce has thickened slightly.
For garnish: Serve with natural yoghurt, extra virgin olive oil, more fresh basil and scoop up with toasted sourdough.