Creamy Tuscan White Beans
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
242 kcal
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Course
Main Course
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Cuisine
Italian
Creamy Tuscan White Beans
Description
Creamy Tuscan White Beans start by gently cooking onions, garlic, mushrooms, and green onions in vegan butter until golden and tender. Sun-dried tomatoes and Italian herbs are stirred in, followed by a creamy sauce made from cashew milk blended with flour and vegan Parmesan cheese. Cannellini beans are added and the mixture is brought to a gentle boil, creating a thick, creamy base.
Spinach is folded in last to add color and texture, while seasonings like salt, black pepper, and optional red pepper flakes adjust the flavor balance. The resulting dish has a smooth, creamy sauce paired with tender beans and earthy mushrooms, suitable for vegan or dairy-free diets.
This dish can be served warm as a main or side. Leftovers keep well refrigerated up to three days and reheat best with a splash of nondairy milk or water to loosen the sauce. Variations include adding soy curls during cooking for extra protein, or using other non-dairy cream options to suit dietary needs.
Ingredients
- 2 teaspoons vegan butter or oil
- 1/2 cup onion or a mix of red onion and shallots, chopped
- 4 garlic minced, cloves
- 4 ounces mushroom sliced or chopped
- 2 tablespoons green onion chopped
- 3 tablespoons sun-dried tomato chopped if the pieces are too large
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon italian herb blend
- 1 1/2 cups cashew milk which is a scant 1/2 cup of cashews blended with 1 1/2 cups of water and optionally add 1 teaspoon flour while blending, to help it thicken even more
- 15- ounce cannellini beans or white beans or other beans of choice
- 3 tablespoons vegan parmesan cheese plus more for topping
- 1 cup spinach thawed, frozen
- red pepper flakes parsley, and more vegan Parm, for garnish, or black pepper
Instructions
- Heat a large skillet over medium heat, and add the vegan butter. Once the butter is melted, add the onion and garlic and a good pinch of salt and cook until the onion is starting to turn golden. 5-6 mins. Stir frequently, so the garlic doesn't burn.
- Once the onion is turning golden, add in the mushrooms and green onion and another good pinch of salt and continue to cook. If the pan is drying out too much, you can add another teaspoon of butter or a splash of water and continue to cook until the mushrooms are somewhat golden on most of the edges. This can take anywhere from 7 to 9 minutes. You want the garlic to also turn nice and golden, but evenly and not get too brown in any one particular place, so stir often.
- Add in the sun dried tomato, salt, pepper, and Italian herbs, and mix really well. Then add in your non-dairy cream, the white beans, and Parmesan, and mix well. Bring the cream to a boil. If the mixture is thickening too much, add another 1/4 to 1/2 cup of water and mix and bring to a boil.
- Then then fold in the spinach and simmer for 2 to 3 minutes . Taste the mixture carefully, and adjust the salt and flavor. Switch off the heat. Garnish with some parsley, pepper flakes or black pepper, and some more vegan Parmesan, and serve along with some good sourdough, fresh bakery bread, naan or other toasted bread or garlic bread.Store for 3 days in a covered container in the fridge
Notes
- Store refrigerated for up to 3 days and reheat with added non-dairy milk or water to loosen thickened sauce.
- To add protein, include soaked soy curls cooked with mushrooms for golden edges.
- Variations: add nutritional yeast and miso for more cheesy flavor and protein, or lemon zest for brightness.
- Use full-fat coconut milk or oat milk or a silken tofu blend as alternatives to cashew milk for nut-free options.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 242 kcal
% Daily Value*
| Calories | 242kcal | 12% |
| Carbohydrates | 31g | 10% |
| Protein | 12g | 24% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Sodium | 633mg | 26% |
| Potassium | 518mg | 11% |
| Fiber | 8g | 32% |
| Sugar | 4g | 8% |
| Vitamin A | 4740IU | 95% |
| Vitamin C | 7mg | 8% |
| Calcium | 150mg | 15% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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