We have a NEW comforting, protein- and fiber-packed dish for your weekly meal plan! This creamy, garlicky skillet meal features white beans, burst cherry tomatoes, and greens cooked in a flavorful cashew cream sauce. Ready in 25 minutes with just 10 ingredients, it’s cozy weeknight perfection!
Pair with pasta or toasted crusty bread for a satisfying meal that will WOW. Let’s make it happen!
This EASY, flavorful recipe starts with a base of sautéed shallot, cherry tomatoes, garlic, red pepper flakes, and sea salt. The mixture cooks down with white wine for flavor and the tomatoes burst open, becoming saucy and sweet.
Next, we add white beans for protein and fiber (15 grams protein + 11 grams fiber per serving) and continue cooking so the beans soak up the flavors of the sauce. Once the mixture has thickened, cashew cream is added to lend its creamy goodness!
After a few more minutes, the thick, saucy, creamy mixture is ready for a boost of GREENS and herby fresh basil.
We hope you LOVE this Italian white bean skillet meal! It’s:
Creamy
Savory
Satisfying
Quick & easy
Comforting
& SO delicious!
This dish has become an absolute favorite in our kitchens and we can’t wait for you to try it! It’s the perfect weeknight meal paired with pasta or toasted crusty bread! Or if you’re craving more greens or protein, it pairs well with our Garlicky Sautéed Greens, Crispy Baked Tofu with Italian Herbs, or Pesto “Parmesan” Turkey Meatballs.
More White Bean Recipes
- Cheesy Vegan Pizza Beans (30 Minutes!)
- 1-Pot Vegan White Bean Soup
- Lemon and Herb White Bean Dip
- Thyme & White Bean Pot Pies
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Creamy Italian White Bean Skillet Meal (25 Minutes!)
Ingredients
- 1/2 cup raw cashews, soaked
- 1 ¼ cup water (plus more for soaking cashews)
- 2 Tbsp olive oil
- 1 medium shallot, minced (1 shallot yields ~40 g or 1/4 cup)
- 4 cups cherry tomatoes, left whole
- 4-5 medium cloves garlic, thinly sliced (4-5 cloves garlic yield ~2 ½ Tbsp or 30g)
- 1/2 tsp red pepper flakes (optional)
- 3/4 tsp sea salt (plus more to taste)
- 1/2 cup dry white wine (we like a lighter white like Sauvignon Blanc // or sub water)
- 2 (15 oz.) cans white beans, drained and rinsed (we used cannellini // or sub ~3 cups homemade)
- 4 cups baby spinach
- 2 Tbsp chopped fresh basil
FOR SERVING optional
- Pasta or Crusty Bread
- Vegan parmesan cheese
- Black pepper
Instructions
- SOAK CASHEWS: Add the cashews to a heatproof bowl and cover with hot water by at least 1-2 inches. Let them soak for ~15 minutes while you get started on the rest of your ingredients.
- Heat a large rimmed skillet over medium heat. Once warmed, add the olive oil and minced shallot. Sauté for ~2-3 minutes until the shallot is translucent.
- Add the whole cherry tomatoes, sliced garlic, red pepper flakes (optional), and sea salt. Cook for 2 minutes, then add the white wine (or water) and increase to medium-high heat. Cover the pan and let the tomatoes cook for 5-8 minutes. At this point, the skins on the tomatoes should have blistered. Remove the lid and turn the heat back down to medium. Use the back of your spoon or spatula to smash the tomatoes.
- Add the drained and rinsed white beans and stir, letting them sauté (uncovered) with the tomatoes until most of the liquid has evaporated — about 5 minutes.
- CASHEW CREAM: Meanwhile, drain the cashews and add them to a high-speed blender with the water. Blend on high until smooth and creamy.
- Once the liquid has reduced from your tomatoes and beans, add the cashew cream and cook, stirring occasionally, until it’s a thick, saucy consistency.
- Turn off the heat and stir in the baby spinach and basil. Let it wilt before serving over pasta or with a side of crusty bread (both optional)! Garnish with an optional sprinkling of vegan parmesan and black pepper! Enjoy hot.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 1 month.
Video
Notes
*Nutrition information is a rough estimate calculated without optional ingredients.
Meggan says
I made this tonight for my parents and myself; it was a big hit! They had an accidental bumper crop of cherry tomatoes and this was the first recipe I thought of. Instead of cashew cream, I substituted 1/2 cup of half-and-half plus 1/2 cup of the white beans mashed up. And sent them the recipe page as well!
We’re so glad you and your parents enjoyed it, Meggan! Thank you for sharing! xo
Dee says
This dish was VERY delicious! I’m definitely making it again in the future :)
Yay! We’re so glad you enjoyed the recipe and will be making it again, Dee. Thank you for sharing! xo
K says
Made Creamy Italian White Bean Skillet Meal for dinner tonight and it was delicious with lots flavor, everyone loved it! Definitely will make again.
Thanks for recipe
Amazing! We’re so glad everyone enjoyed it. Thank you for sharing! xo
Donna says
The most delicious and easiest to make!!!
Whoop! We’re so glad you love the recipe, Donna! xoxo
Barbara Lindberg says
I made the creamy italian white bean dish and it was excellent. We picked our tomatoes and kale. Yummy for the coolest day we’ve had this summer. My feeling of comfort food was completely satisfied. Try this as you will probably be happy you did.
We’re so glad this dish satisfied your comfort food craving, Barbara! Thank you for the lovely review! xo
Sheila says
Delicious, flavourful, comforting, healthy and super easy. Will definitely be making again, thank you for another awesome recipe!
We’re so glad you enjoyed the recipe and will be making it again! Thank you for sharing, Sheila! xo
Anne says
I made this for dinner tonight and it was incredible! I used canned tomatoes because that’s what I had on hand. I didn’t have the wine, although I think it would have added a nice depth of flavor. It makes a lot! Great for easy leftover meals. High in protein, fiber and calcium. It’s definitely going into the meal rotation!
Yay! We’re so glad you enjoyed the recipe and will be adding it into the rotation. Thank you for sharing, Anne! xo
Sue Pye says
This recipe is a regular in my “cosy food” rotation. I’m old school and still print recipes and make notes on them. My notes on this recipe is “Excellent. Love it!” It is a classic. Thank you!
Amazing! We love that, Sue! xoxo
Michelle says
Very delicious! I will definitely make it again. I didn’t have spinach on hand, so I used kale.
Perfect! We’re so glad you enjoyed the recipe and will be making it again. Thank you for sharing, Michelle! xo
Alicia says
Thank you so much for sharing this recipe. I love all of the reviews and comments. I am deff going to make this soon. Hopefully tonight! I love your recipes. There are a couple cookie ones I’ve been wanting to make as well…..
Alicia
Thank you for your kind words, Alicia! We’re so glad you enjoy our recipes. Excited for you to try this one! xo
The Vegan Goddess says
This featured recipe reminded me to make this wonderful dish again.
It’s SO flavorful, nutritious, satiating and full of protein – a winner! It even passed a “picky eater” test with a thumbs-up seal of approval and seconds.
Whoop! We’re so glad you got to make it again and that it passed the picky eater test. Thank you for sharing! xo
Joyce Parkes says
Gorgeous recipe which resulted in a delicious skillet dish.
I was worried about the coconut/cashew cream but it added to overall flavour and thickened the sauce perfectly.
I’ve just had a bowl with garlic bread and my tummy is very happy.
Thank you for your shares; my diet is so much more varied with the addition of your imput.
We’re so glad you’ve been enjoying our recipes, Joyce! Thank you for sharing! xo
Penny says
Just made this for dinner, all the family loved it! Came together so quickly, will be making it often. Thank you!
Whoop! We’re so glad it was a hit and will be on repeat in your kitchen. Thank you for the lovely review, Penny! xo
Peter says
Not vegan but leaning that way often and this recipe looked like a winner and it was. I did not have white wine so did a hack with 50/50 apple cider vinegar and water which worked IMO. This recipe looks to be adaptable to add other vegs (I did corn). Real keeper.
We’re so glad you enjoyed this dish, Peter. Thank you for the lovely review and for sharing your creative modification!
Ginger says
This was the BEST vegan recipe i’ve had to date…
I am not a cook and i was very proud of myself serving this meal. i didn’t have enough tomatoes so i added canned fire roasted tomatoes. i worried it wouldn’t come out very tasty as i had no choice but to add the canned tomatoes. WELL…omg, even my husband loved this recipe and i’m telling you that is a big compliment that came my way tonight. Thank you for posting this recipe, all compliments belongs to the author of this recipe. What a fantastic dinner we just had tonight. ❤️
YAY! We’re so happy to hear this, Ginger! Thank you so much for the lovely review! xo
Ginger De says
Please continue to post these wonderful recipes. Thank you again!
:)
Steph says
Looking forward to making this week- can the cashew cream be made ahead of time? Trying to think of any steps to do ahead of time when toddler-free 😍
Definitely! We hope you enjoy it :)
Meri Schroeder says
Great flavor and so easy to make. I didn’t have enough cherry tomatoes, so supplemented with one can diced tomatoes (per your rec below). This turned out really well. My husband used his homemade bread for dipping, and I ate mine over rice with a dollop of sour cream.
Lovely! Thank you for sharing, Meri! xo
Judie says
This dish was super fast and easy to make. So full of flavor 😋😋 I will be making this often 🫶🏻
Yay! We’re so glad it will be on repeat in your kitchen, Judie. Thank you for sharing! xo
Stan says
So delicious! My family didn’t know how it could be so creamy. Great way to use all the cherry tomatoes in my garden!
We’re so glad you and your family enjoyed it! Thank you for sharing! xo
Hilary Black says
Made this today. It was simple and fast. Totally delicious. Did not use olive oil, just broth. Also added mushrooms. Thank you, will definitely make again. 💓
Yay! Thanks for making it and sharing, Hilary! xo
Carol K says
OMG! This is the surprise recipe of the season. I knew it would be good, as all MB recipes are, but with cherry tomatoes right out of the garden, it was Superb in flavor and texture, pretty too. I served it over a bit of pasta, and called it dinner for the fam. WOWza!
Yay! Thanks for making it, Carol :) We’re so glad it was a nice surprise! xoxo
Julie says
This looks amazing…but we can’t use garlic at my house (food sensitivity / allergy). Any thoughts about what to add / use as a substitute (I realize that whatever we swap in will alter the flavor a bit – but I SO want to make this recipe! Any suggestions welcome!
Hi Julie, you could use more shallot (if that’s not an allergy), or a pinch of asafoetida. We think it’s still worth a try!
Morgan says
How can I make this nut free for someone who is allergic? Thank you!
Hi Morgan, we haven’t tested a nut-free version, but you could play around with using ~1 cup (plus more as needed) of a neutral, unsweetened dairy-free milk. Perhaps oat, soy, or rice milk? The flavor will vary, but it could work. Let us know if you do some experimenting!
Jeff says
What is a good substitute for cherry tomatoes? They are very hard to get where I live…
Hi Jeff, you could try canned diced tomatoes. Hope that helps!
Michelle says
I just HAD to comment as this is one of my family’s favorite recipes of all time!! We make this at least once a month, scooped over organic spiral pasta. Do not skip 1/2 cup of dry white wine for simmering the tomatoes, shallot, and garlic! Topped with the parm, this recipe is seriously chef’s kiss. Thank you MB!
Yay! We’re so glad it’s a favorite in your house, Michelle. Thank you for taking the time to leave review! xo
Carolina says
Very delicious recipe. I followed the recipe as written, the water for the cashew cream was too much, I had to put more cashews as it was not creamy.
I am very thankful to you for all your recipes, I follow them with trust that they will be good. They give me many new ways to eat healthy and incorporate more vegetables and flavor combinations I could not have imagined went well together. Thank you!
Thank you for your kind words and lovely review, Carolina! We’re so glad you’ve been enjoying our recipes! xo
JenD says
I’ve made this several times over the past few months and love this recipe. I usually use a sweet onion in place of the shallot, and swap the optional red paper flakes for a mix of paprika + cayenne. Fresh basil adds a lovely finish.
My only slight challenge has been blending/pureeing the cashews. I always end up with a pile of tiny cashew pieces at the bottom of the mixer container, below the blades. The cashew cream seems fine and it blends well with the dish but this is the best my little blender thingy can do, and I wonder if it could be even better.
This dish is flavorful and satisfying, and I’ve recommended it many times.
Hi Jen, we’re so glad you’ve been enjoying the recipe! It’s likely that your blender isn’t powerful enough to get the cashews fully creamy, but you might try soaking the cashews for longer to see if that helps. Thank you for sharing your experience! xo
Wesley says
We’re thinking about making this this week, but my wife is sensitive to cashews. Is it possible to use almonds instead to make the cream, or to substitute with oat milk? If so, how much milk should I use? Thanks in advance!
Hi Wesley, almonds don’t get as creamy when blending, but they could work if you strain the mixture through a nut milk bag or fine mesh strainer to remove the pulp. Otherwise, 1 1/2 – 1 3/4 cup of a thick, neutral-tasting dairy-free milk would be another option. Depending on the brand of oat milk, it could work, but just make sure it isn’t sweetened/flavored. Let us know how it goes!
Wesley says
Hello!
I went ahead and used oat milk (Kirkland Signature brand) since I was short on time. It turned out delicious! I had to cook the dish for a little longer than I was expecting for the oat milk to thicken, but overall, we loved it and will absolutely be making it again! I’d be interested in trying Shroom Junkie milk with this, as, since it’s processed with mycelium, it’s a lot thicker and creamier, and it’s the best vegan cooking cream substitute I’ve found. Thanks for the suggestion!
We’re glad to hear it went well overall. Thank you for sharing your experience, Wesley!
Ally says
An excellent recipe. Delicious flavours. Will definitely make this again!
Whoop! We’re so glad you enjoyed the recipe and will be making it again, Ally. Thank you for sharing! xo
Vera says
I just made this again, and it turned out fantastic. I love this recipe so very much, I have cooked this so often I can’t count. It is important to use tasty tomatoes, I use datterinis, it is also important to use a good white wine, the quality and taste of the ingredients make a difference ( as always). For my taste the vegan parmesan and black pepper are important. This Italian white bean skillet reminds me several favourite Italian dishes I loved before I went vegan 10 years ago! So happy about this recipe!
Amazing! We’re so glad this one is on repeat in your kitchen, Vera. Thank you for the lovely review and for sharing your helpful tips! xo
Alysta says
I was looking forward to this. It was healthy, but also a bit bland so we didn’t enjoy it as much as other recipes of yours. I did like learning the quick way to add “creamy” to a sauce.
We’re so sorry it wasn’t what you were hoping for, Alysta. This is usually a reader favorite! If you have any left, we’d suggest adding more salt to see if that enhances the flavor.
Italian girl says
It says to drain the cashews and then add water to blend them. Is it different water or is it the cashew water? Thanks much.
We like using fresh water to blend rather than the cashew water! Hope you enjoy. xo
Rache says
Just made this last night and it was incredible!! I didn’t have basil so I made it without and it was perfect. Ate it over a baked potato and I can’t wait to have the leftovers again today. Will definitely be adding this to my rotation. Thank you for another awesome recipe! :)
Yay! We’re so glad you enjoyed it and that you’re looking forward to the leftovers. Thank you for the lovely review! xo
Melissa Jensen says
This will be my new addiction—definitely putting it into my rotation. So simple yet tastes rich and decadent. Very little prep.
Whoop! We’re so glad you love the recipe, Melissa. Thank you for sharing! xo
Lorelle says
OMG! I made this for the first time last night, and have just had some leftovers for lunch today. What a winner! I love this recipe. Quick, easy and not too much washing up! I usually use mushrooms in everything I cook, but forgot to put them in last night. To be honest, I’m glad I didn’t as I think the recipe is great without them.. Thanks for all the recipes you bring to us every week. Cheers.
Aw, thank you so much for your kind words and lovely review, Lorelle! We’re so glad you enjoy our recipes! xoxo
Alice says
I love this recipe – a welcome change from heavy tomato based stews & sauces. The basil gives it such a delicious flavour. Have you tried blending this once cooked to make a pasta sauce?
We’re so glad you enjoy this recipe, Alice. We haven’t tried that!
Loraine says
Please clarify step 5. How can you drain the cashews and add it with the water? Which water? The water that I just drained from the cashews?
Hi Loraine, drain out the water and then use 1 1/4 cup of fresh water. Hope that helps!
Marcella says
Added dashes of herbs de Provence, turmeric, cayenne pepper, and some sliced ginger. Subbed the tomatoes for 1 8 oz package of tomatoes and a 1 drained can of diced fire roasted tomatoes. Used 1 can of white kidney beans and 1 can of butter beans.
It turned out to be THE BEST vegan Alfredo sauce served over angel hair pasta! This will become a staple in our house! Thanks!
Amazing! We’re so glad to hear it, Marcella. Thank you for the lovely review and for sharing your modifications! xo