Japanese-Style White Bean Dip with Fresh Vegetables

Ingredients

• 15 oz can oz cannellini beans
• 2 tbsp tbsp coconut aminos
• 1 tbsp tbsp rice vinegar
• 1 tsp tsp fresh ginger
• 1 clove clove garlic
• 2 tbsp tbsp avocado oil
• 2 scallions
• 1 cucumber
• 2 carrots
• 4 radishes

Instructions

1. 1

   Drain and rinse the beans, reserving 2 tbsp of the liquid.

2. 2

   Blend beans, coconut aminos, rice vinegar, ginger, garlic, avocado oil, and reserved liquid until smooth and creamy.

3. 3

   Transfer to a serving bowl and top with sliced scallions.

4. 4

   Slice cucumber, carrots, and radishes into sticks and arrange around the dip.

5. 5

   Serve immediately or chill up to 2 hours.