Cheesy Vegan Pizza Beans (30 Minutes!)
User Reviews
5
Cheesy Vegan Pizza Beans (30 Minutes!)
Description
Cheesy Vegan Pizza Beans start with a sauté of olive oil and minced garlic to release aroma and flavor, optionally adding red pepper flakes for mild heat. Crushed tomatoes, water, Italian herbs, maple syrup, and salt create a rich, savory sauce into which rinsed white beans are stirred and simmered until tender and bubbling. Meanwhile, the cheese sauce is prepared by soaking raw cashews, then blending them with water, lemon juice, nutritional yeast, tapioca starch, and salt until smooth and milky.
The dish balances the acidity of tomatoes and the sweetness of maple syrup with the earthy creaminess of cashew cheese, enriched by umami from nutritional yeast. Tapioca starch contributes a stretchy, melted-cheese-like texture. The beans provide substance and protein while soaking up the flavorful sauce.
This dish can be served garnished with fresh basil and alongside vegan garlic bread, making it suitable for a quick vegan meal or hearty snack. The seasoning blend can be customized with dried herbs to taste, and optional heat can be adjusted according to preference.
Ingredients
CHEESE SAUCE
- 1/2 cup cashew nuts raw
- 2/3 cup water
- 1 Tbsp lemon juice
- 2 ½ Tbsp nutritional yeast (for cheesiness)
- 2 Tbsp tapioca starch (for stretchiness // also called tapioca flour)
- 1/2 tsp salt sea salt
BEANS
- 2 Tbsp olive oil
- 4 large cloves garlic minced
- 1/4-1/2 tsp red pepper flakes (optional)
- 1 (15 oz.) can crushed tomatoes
- 1/4 cup water
- 1 Tbsp italian herbs dried
- 1 tsp maple syrup (optional)
- 1/2 tsp salt sea salt
- 2 (15 oz.) cans white bean we used cannellini // or ~3 ½ cups cooked homemade beans, drained and rinsed
FOR SERVING optional
- basil freshly chopped
- garlic bread vegan
Instructions
- CHEESE SAUCE: Add cashews to a heatproof bowl and cover with hot water by at least 1-2 inches. Let them soak while you get started on the beans.
- BEANS: Heat a large stainless steel or enameled cast iron skillet (or other oven-safe skillet) over medium-low heat. Once hot, add olive oil and garlic and sauté until fragrant — about 1 minute. Add red pepper flakes (optional) and stir to infuse flavor. Turn down heat if cooking too quickly.
- Add the crushed tomatoes, 1/4 cup (60 ml) water, Italian herbs, maple syrup (optional), and salt. Stir to combine, then add the white beans and mix to evenly distribute. Bring to a simmer over medium heat, cover, and let cook for 15-20 minutes until the beans are tender and the sauce is bubbly.
- CHEESE SAUCE: While the beans simmer, make your cheese sauce. Drain the cashews and add them to a high-speed blender along with 2/3 cup (160 ml) water, lemon juice, nutritional yeast, tapioca starch, and salt. Blend on high until very smooth and milky in texture, about 1 minute. Set aside.
- Once the beans are tender, reduce the heat to low and carefully pour the cheese sauce over the beans in an even layer. Cover and steam for 2-3 minutes to encourage the cheese to firm up, then transfer to the oven to broil (optional) for another 2-3 minutes, or until the cheese is darkened in spots and dry to the touch. Optionally, garnish with fresh basil.
- Serve warm with vegan garlic bread, sautéed greens, roasted vegetables, or alongside a salad. Leftovers keep for 3-4 days in the refrigerator or 1 month in the freezer.
- Reheat leftovers in oven or microwave until warmed through.
Notes
- If you lack an Italian herb blend, substitute with 2 tsp dried basil, ¾ tsp dried oregano, and ¼ tsp dried thyme.
- The recipe is adapted from Smitten Kitchen, reflecting tested plant-based flavor combinations.
- Nutrition estimates exclude optional ingredients and may vary accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4(Servings)
Amount Per Serving
Calories 387 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 387 | 19% |
| Carbohydrates | 47.5g | 16% |
| Protein | 17.5g | 35% |
| Fat | 16.1g | 25% |
| Saturated Fat | 2.3g | 12% |
| Polyunsaturated Fat | 2.1g | 12% |
| Monounsaturated Fat | 8.9g | 45% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 853mg | 36% |
| Potassium | 958mg | 20% |
| Fiber | 12.3g | 49% |
| Sugar | 7.5g | 15% |
| Vitamin A | 307IU | 6% |
| Vitamin C | 12mg | 13% |
| Calcium | 131mg | 13% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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