These Tuscan White beans have a luscious sauce made from sun dried tomato, Italian herbs, lots of caramelized onion, mushrooms, and nondairy cream such as cashew cream. These 30 min 1 Pot decadent beans are great for weeknight dinner, they need just a few minutes and few pantry ingredients! Soyfree recipe, option for gluten-free and nutfree

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: Italian

Ingredients

  • 2 teaspoons vegan butter (or oil)
  • 1/2 cup chopped onion (or a mix of red onion and shallots)
  • 4 garlic cloves (minced)
  • 4 ounces sliced or chopped mushrooms
  • 2 tablespoons chopped green onion
  • 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 of 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 can of cannellini beans (or white beans or other beans of choice)
  • 3 tablespoons vegan Parmesan (plus more for topping)
  • 1 cup frozen spinach (thawed)
  • red pepper flakes or black pepper, (parsley, and more vegan Parm, for garnish)

Method

  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

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.