Creamy Italian White Bean Skillet Meal (25 Minutes!)

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Fresh basil leaves over a pan of our creamy Italian white bean skillet meal

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!

Cashews, olive oil, white beans, tomatoes, spinach, garlic, white wine, red pepper flakes, salt, and shallot

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.

Burst cherry tomatoes in a skillet

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!

Pouring cashew cream over sautéed veggies and white beans

After a few more minutes, the thick, saucy, creamy mixture is ready for a boost of GREENS and herby fresh basil.

Vegan parmesan cheese sprinkled over a pan of creamy Italian white beans

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

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!

Toasted bread in a bowl with Italian white beans with cherry tomatoes and basil

Creamy Italian White Bean Skillet Meal (25 Minutes!)

Creamy vegan skillet meal with white beans, burst cherry tomatoes, and greens in a flavorful cashew sauce. An EASY, comforting meal made with just 10 ingredients in 25 minutes!
Author Minimalist Baker
Print
Creamy vegan skillet meal with white beans, burst cherry tomatoes, spinach, and fresh basil
4.96 from 120 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 (Servings)
Course Entrée
Cuisine Gluten-Free (optional), Italian-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days

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

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

*Inspired by Gimme Some Oven’s Salmon with Burst Tomato Sauce and Ahead of Thyme’s Creamy Tuscan Shrimp.
*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 375 Carbohydrates: 41.3 g Protein: 15.1 g Fat: 15.9 g Saturated Fat: 2.3 g Polyunsaturated Fat: 2.2 g Monounsaturated Fat: 8.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 538 mg Potassium: 985 mg Fiber: 11.1 g Sugar: 6.4 g Vitamin A: 638 IU Vitamin C: 25 mg Calcium: 125 mg Iron: 5.4 mg

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  1. Kyra says

    Such a wonderful recipe! So cozy and delicious, not to mention it is so simple to make. It’s a weekly staple for us now, thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad you enjoy the recipe and have been making it often. Thank you for the lovely review, Kyra! xo

  2. Sophie Saunders says

    Love making this , so simple but delicious, I make enough to have some the next day, thanku, its one of my faves.

  3. Sarah says

    I really appreciate this recipe. It’s very simple, it honors the flavor of the cherry tomatoes, and my babies love it. Also I’m a hard core meat lover. I sub 1/2 cup for Coconut milk for the cashew stuff because of our nut allergies. Seems to work like a charm.

  4. Rene says

    Soooooooo good! Wanted to try something new with last of my tomato harvest and this was perfect. I didn’t have enough cherry tomatoes but I did have two other varieties that were about gold ball size and I cut those in half to add. Will definitely be making this again.

  5. Clara Gustafsson says

    I didn’t expect this to be so delicious! It’s actually really tasty. The only thing that didn’t work out was the cashew cream that got a more milky consistency. I guess I added too much water so maybe start with less and then increase. I added 1dl water to 1dl cashews. Other than that, yum!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it overall, Clara! You can also cook the cashew milk down. It reduces very quickly!

  6. Dez says

    This is now a go to recipe in our house! I make it for guests and they all love it!
    Quick question, has anyone tried using a red white instead? I just have some on hand but didn’t want it to change the dish too much!
    Thanks!!
    Dez

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad this recipe has become a go-to in your house, Dez! Thank you for sharing! You could use red wine – it would be richer and change the flavor profile a bit, but we think it would still be delicious. Let us know if you try it! xo

  7. Steffani says

    As my 9 year old would say, “This slays”. As my 33 year old self would say, “Daaaaang, this creamy Italian white bean skillet meal was soooo good!” I substituted kale from the garden because I didn’t have spinach.

  8. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you enjoyed the recipe and will be making it again, Dee. Thank you for sharing! xo

  9. 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

  10. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad this dish satisfied your comfort food craving, Barbara! Thank you for the lovely review! xo

  11. Sheila says

    Delicious, flavourful, comforting, healthy and super easy. Will definitely be making again, thank you for another awesome recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed the recipe and will be making it again! Thank you for sharing, Sheila! xo

  12. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you enjoyed the recipe and will be adding it into the rotation. Thank you for sharing, Anne! xo

  13. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Perfect! We’re so glad you enjoyed the recipe and will be making it again. Thank you for sharing, Michelle! xo

  14. 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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for your kind words, Alicia! We’re so glad you enjoy our recipes. Excited for you to try this one! xo

  15. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you got to make it again and that it passed the picky eater test. Thank you for sharing! xo

  16. 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.

  17. Penny says

    Just made this for dinner, all the family loved it! Came together so quickly, will be making it often. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

  18. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed this dish, Peter. Thank you for the lovely review and for sharing your creative modification!

  19. 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. ❤️

  20. 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 😍

  21. 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.

  22. 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!

  23. 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. 💓

  24. 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!

  25. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  26. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad it’s a favorite in your house, Michelle. Thank you for taking the time to leave review! xo

  27. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for your kind words and lovely review, Carolina! We’re so glad you’ve been enjoying our recipes! xo

  28. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

  29. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          We’re glad to hear it went well overall. Thank you for sharing your experience, Wesley!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you enjoyed the recipe and will be making it again, Ally. Thank you for sharing! xo

  30. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

  31. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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.

  32. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We like using fresh water to blend rather than the cashew water! Hope you enjoy. xo

  33. 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! :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you enjoyed it and that you’re looking forward to the leftovers. Thank you for the lovely review! xo

  34. 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.

  35. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thank you so much for your kind words and lovely review, Lorelle! We’re so glad you enjoy our recipes! xoxo

  36. 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?

  37. 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?

  38. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad to hear it, Marcella. Thank you for the lovely review and for sharing your modifications! xo