If using dried white beans, soak them overnight, then boil in salted water for 60-90 minutes until tender. Allow to cool. For canned beans, drain, rinse well, and let drain thoroughly.

In a food processor, combine agave syrup, cashew butter, scraped vanilla bean seeds, vanilla extract, and fine sea salt. Pulse until smooth—about 30 seconds.

Add the prepared white beans to the mixture and blend for 1-2 minutes, scraping down sides as necessary, until ultra-smooth and creamy.

Check the texture; if too thick, drizzle in a tablespoon of water and blend again until desired consistency is reached.

Transfer to an airtight container and refrigerate for at least 30 minutes to allow flavors to meld.