Creamy Lemony Courgette Butterbeans (Vegan High-Protein)

These Creamy Lemony Courgette Butterbeans are fresh, creamy, slightly cheesy and so delicious. Made with wholesome ingredients, they are ready in 30 minutes and are great as a gluten-free, vegan and high-protein lunch or dinner mopped up with bread or wholegrains.

I am really into butterbeans at the moment and after my Creamy Pesto Butterbeans, I wanted to make another bean-inspired dish that celebrated these juicy beans. This recipe came to life as I found a gorgeous yellow courgette at a farm shop and knew I wanted to show it off before summer was over. So if you have lots or courgette (or zucchini) left this summer, this recipe is perfect for you – you can use a yellow or green one, it doesn’t matter at all.

Close up of Creamy Lemony Courgette Butterbeans in a bowl with bread and a spoon
Creamy Lemony Courgette Butterbeans

Why will I love these beans?

These beans are the best:

  • Creamy, cheesy and smooth
  • Lemony, light and refreshing
  • Perfect for a 30-minute midweek meal
  • Naturally vegan, gluten-free and dairy-free
  • High in protein and fibre
  • Great for meal prep or cooking on the spot
  • Delicious served with bread or other wholegrains
  • Seasonal, summery but also great in winter as a warming dish
  • Full of gut healthy ingredients
  • Loaded with dark leafy greens

If you already love the sound of these beans, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

The ingredient list relies on a few simple wholefoods. You can see my favourites in the “shop the recipe” section below.

For the beans:

  • Spring onion: I had some spare spring inions and wanted the flavour to be less overpowering so used these instead of regular onions, but white or red onion will also be great. It’s adding the base to the sauce that is important to get everything cooking.
  • Garlic: for adding flavour.
  • Olive oil: use your favourite high-quality olive oil for a great flavour.
  • Courgette: I used a lovely yellow courgette here but green will also work and if they’re smaller, just use two of them. Slice into half-moons, or leave as slices if they are smaller than mine shown.
  • Chilli flakes: for a little bit of a kick and you can add more or less as you prefer.
  • Butterbeans and their water: the key to really good and creamy beans is using the best quality beans you can find. I always use the Bold Bean Co Butterbeans as they are so plump and juice and the bean water is thick and slightly creamy. If using tinner butterbeans where the bean water is less thick, start with less of it in the recipe. We use most of the beans in the pan and the rest for making the creamy sauce.
  • Vegan cream cheese: this is the key to a really creamy sauce that is lightly cheesy without being overwhelming. I love the Cocos creamy cheese spread which is organic, made with good-for-you ingredients and is great for gut health, too.
  • Lemon: we use the zest and juice of the lemon to add lots of lemony goodness.
  • Miso paste and nutritional yeast: this adds a rich umami flavour to the dish without tasting overly cheesy.
  • Spinach: for adding some dark leafy greens. I love the pop of colour and goodness this adds, and you can also swap it for kale.
  • Salt and pepper: for seasoning.

As for serving:

  • Bread or toast: I like to pop up the beans and sauces with good bread like a rye or sourdough, but you can also make your own. My Super Seedy Grain-Free Bread or Gluten-Free Vegan Buckwheat Bread both are delicious here.
  • Alternatives:  you can also serve these beans over pasta, with some quinoa or buckwheat or inside a baked sweet or regular jacket potato.

Is this recipe gluten-free and nut-free?

Yes this recipe is gluten-free and nut-free, just check that your cream cheese does not contain nuts and also keep in mind what you serve these beans with (e.g. is your bread or pasta gluten-free/contain nuts?).

How do I make these beans?

These are quick to make:

  • Fry off the spring onion and garlic: until softening.
  • Add in the courgette and chilli flakes: and fry for 10 minutes until soft and golden.
  • Make the bean sauce in a blender: until creamy.
  • Add the beans, their water and the sauce to the pan: and simmer for 10-15 minutes until thickening.
  • Add in the spinach: and allow to wilt and cook through.
  • Serve the beans warm with bread: or other accompaniments.

How long will they last?

Once cool, store the beans in a sealed container in the fridge for 2-3 days or in the freezer for 1 month. Allow to defrost before warming back up to enjoy.

A piece of bread in a bowl of Creamy Lemony Courgette Butterbeans
Rye Bread and Lemon Courgette Butterbeans

What else can I make?

If you are looking for more 30 minute meals, how about my:

A bowl of Creamy Lemony Courgette Butterbeans with bread and a spoon

Creamy Lemony Courgette Butterbeans (Vegan High-Protein)

Yield: 3-4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

These Creamy Lemony Courgette Butterbeans are fresh, creamy, slightly cheesy and so delicious. Made with wholesome ingredients, they are ready in 30 minutes and are great as a gluten-free, vegan and high-protein lunch or dinner mopped up with bread or wholegrains.


For the Beans:

  • 2 garlic cloves
  • 2 spring onions
  • 1 tbsp olive oil
  • 1 large courgette (yellow or green)
  • ¼ pinch chilli flakes
  • 700g jar of butterbeans (500g beans and 200g bean water, divided)
  • 60g vegan cream cheese
  • 1 lemon, zest and juice
  • 1 tsp miso paste
  • 1 tbsp nutritional yeast
  • 40g spinach
  • Salt and pepper

To Serve:

  • Vegan yoghurt
  • Chilli oil
  • Fresh bread/toast or pasta, grains, potatoes etc


  1. Prepare the vegetables: trim the courgette and slice into half-moons. Crush or thinly slice and the garlic and slice the spring onion (white and green parts).
    Prepare the butterbeans: divide the butterbeans into two: 300g of butterbeans with 140g of the water and 200g of butterbeans with 60g of the water.
  2. Heat a large non-stick pan and add the olive oil. Once hot, add the garlic and spring onion with some salt and pepper and fry off for 1 minute. Add in the courgette and chilli flakes and fry off for 10 minutes, until softening and golden.
  3. Meanwhile make the sauce: add the 200g butterbeans with 60g of water to a small blender with the cream cheese, lemon juice and zest, miso paste and nutritional yeast and blend until smooth.
  4. Return to the pan: add the 300g butterbeans, 140g of bean water along with all the sauce. Bring to a bubble and simmer for 10-15 minutes, until slightly thickening. Now chop the spinach and add to the pan and stir to wilt.
  5. Serve the creamy lemony beans warm with a drizzle of vegan yoghurt, chilli oil, some chilli flakes and black pepper. Pop the beans up with bread or serve over pasta, grains or potatoes.
  6. To store the beans: allow them to cool down and keep in a sealed container for 2-3 days in the fridge or the freezer for 1 month. Allow to defrost and warm back through before eating.

Shop the recipe

Stay in touch

I look forward to hearing what you think of these Creamy Lemony Courgette Butterbeans so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With creamy bean love x

  1. Mary says:

    Made it! It was really tasty. I didn’t have a whole lemon but used lemon juice from a bottle. Next time I’ll get one in as I’m sure it’s even better with zest.

Leave a Reply

Skip to Recipe