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Cheesy Vegan Pizza Beans (30 Minutes!)
Savory, saucy, and CHEESY white beans that taste like pizza! An easy, comforting, plant-based entrée with just 10 ingredients and 30 minutes required!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 (Servings)
Calories: 387 kcal
Course:
Side Dish
Cuisine:
Italian , Vegan
Ingredients
CHEESE SAUCE
- 1/2 cup raw cashews
- 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 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 dried Italian herbs*
- 1 tsp maple syrup (optional)
- 1/2 tsp sea salt
- 2 (15 oz.) cans white beans, drained and rinsed (we used cannellini // or ~3 ½ cups cooked homemade beans)
FOR SERVING optional
- Freshly chopped basil
- Vegan garlic bread
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.
Cup of Yum
Notes
- *If you don’t have an Italian herb blend, you can substitute 2 tsp dried basil, 3/4 tsp dried oregano, and 1/4 tsp dried thyme.*Recipe adapted from the talented Deb Perelman of Smitten Kitchen.*Nutrition information is a rough estimate calculated without optional ingredients.
Nutrition Information
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
Monounsaturated Fat
8.9g
Trans Fat
0g
Cholesterol
0mg
(0%)
Sodium
853mg
(36%)
Potassium
958mg
(27%)
Fiber
12.3g
(49%)
Sugar
7.5g
(15%)
Vitamin A
307IU
(6%)
Vitamin C
12mg
(13%)
Calcium
131mg
(13%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4(Servings)
Amount Per Serving
Calories 387
% 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.