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Creamy Tuscan White Beans
5 from 75 votes

Creamy Tuscan White Beans

Creamy Tuscan White Beans meld sautéed onions, garlic, mushrooms, sun-dried tomatoes, and cannellini beans into a rich, velvety sauce made with cashew milk and vegan Parmesan. Italian herbs and spinach add flavor and color, resulting in a plant-based dish with creamy texture and savory depth perfect as a side or light meal.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4
Calories: 242 kcal
Course: Main Course
Cuisine: Italian

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 242

% 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.