A splendid dish full of creamy goodness. Delicious on its own, this recipe also works wonderfully as a side dish, waiting to sop up the flavour of the main.

If you’re looking for a lower-carb alternative to mashed potatoes, this is the recipe you want. Mashed white beans present a similar fluffy white aesthetic, though this recipe adds more flavour to the mix. For a more classic taste, you can use butter instead of coconut-oil.

I added cashews to this recipe as it makes it something special, lending a slightly different texture and flavour. If you want something a little less exotic, you can leave them out.

As always with the chili, more or less, it’s up to you.

Pictured: White bean mash sprinkled with chopped green onions and roasted squash seeds, alongside a roasted butternut squash.

White Bean Cashew Mash


  1. 250 g 1¹⁄₂ cup
    DryWhite Lima Bean
  2. ¹⁄₂ small 160 g
  3. 3 small 240 g
    Red Onion
  4. 100 g ⁵⁄₈ cup
  5. 50 g 11 teaspoon
    Coconut Oil
  6. ¹⁄₂ teaspoon
    Chili Flakes
  7. 1 teaspoon


  • pot
  • immersion blender



  1. Soak the lima beans in water overnight.


  1. Drain the water from the lima beans.
  2. Peel the onion, cut out the roots, and slice it into halves. Add the onion to the pot with beans.
  3. Peel the outer skin off the celeriac and cut it into five or so chunks. Add the celeric chunks to the pot.
  4. Add the cashews to the pot.
  5. Cover the ingredients completely with water, a bit too much is better than too little.
  6. Bring the water to a boil then reduce the heat and simmer for 1 hour.


  1. Drain the water into a container for later use. A little bit may remain in the pot.
  2. Add the coconut oil, chili flakes, and salt.
  3. Blend the ingredients to a smooth fluffy consistency, adding back drained water as it gets too dry or doesn't blend well.