Nothing creamy sitting in your refrigerator ready to go? No sweat. With a few kitchen staples we reliably have on hand, you can throw one together in moments. It's fresh, light, and gives great texture. It works in most salad-type recipes in place of vegenaise, sour cream, or plain yogurt. And, of course, on sandwiches.
Note: The full recipe yields quite a bit (a generous 1 1/2 cups), which keeps for about a week to 10 days in the refrigerator. Feel free to make a half batch for a quantity easier to use up in that time.
1 15-oz can navy beans, drained and rinsed
1 small clove garlic
juice of half a lemon
generous pinch salt
1/3 cup vegetable oil of choice (safflower works well here), or more, as needed
Place all ingredients except oil in a food processor and process. With the motor running, drizzle in the oil and process until you get a silky consistency, adding more oil, if needed. Alternately, if you're not in the mood to wash your processor, you can add all ingredients to a mason jar (which you can store this in) and use an immersion blender.