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
4.97 from 82 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. Janine says

    I usually love your recipes, we were not crazy about this one and I made it exactly as written. It was too bland. The following day I sauteed an onion added mushrooms tomato paste, turmeric root, ginger, soy sauce and some strained tomatoes. I added some vegetable broth and steamed it for a while and then added in yesterday’s leftover meal. It was much better, more flavour and we enjoyed it much more.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Janine! So sorry you didn’t enjoy this one, it’s usually a reader fave! Did you end up using the white wine and red pepper flakes? It’s possible it needed more salt as well, depending if your beans were salted or not.

      • Janine says

        I used the white wine but not the red pepper flakes. I didn’t squish down the tomatoes maybe that was part of the problem too it wasn’t tomatoey enough for us

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Ah, got it! If you have leftovers, try adding more salt to see if that helps. It’s also possible the tomatoes needed to cook longer to break down and sweeten, or that the time of year is contributing (since it’s not tomato season).

  2. Michele says

    This was SO good! My grocery didn’t end up having cashews so we got macadamia nuts and it tasted amazing. I work full time and have two kids under two so Its not easy for me to make healthy dinners when im exhausted, but im absolutely making this as my go to dinner from now on.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed this recipe, Michele! You definitely have a lot on your plate. Way to make dinner happen AND find time to leave a review! We appreciate you! xoxo

  3. Rose says

    I’m very lazy, is there any kind of alternative (rice milk, oat, etc?) that’s a good substitue for the homemade cashew cream? I saw coconut milk mentioned somewhere but worried it will give the dish too much of a coconut flavor. Thank you :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rose! For this recipe we would suggest either the cashew cream, regular heavy cream, or the coconut milk. However, the coconut milk does give it a coconutty flavor!

  4. Amy Querin says

    Amazing! Shockingly easy and SO delicious. I didn’t change anything – except an extra splash of wine to deglaze the pan a bit more. This was a big hit with both vegan and non-vegan family. It will absolutely be on repeat in our house. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad you and your family enjoyed it, Amy. Thank you for the lovely review! xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad you and your family enjoyed it, Amy. Thanks so much for the lovely review!

  5. Emily says

    This was a surprise hit. I made it the winter way — canned tomatoes, frozen spinach, and dried basil. It was super easy on a weeknight, delicious, and kid-approved. I look forward to trying it with garden-fresh produce over the summer.

  6. Rebekah says

    We really loved this! I generally don’t trust white bean recipes as I find them to be ‘meh’ but I’m cooking my way thru your top recipes of 2023 and thought I’d give them another chance. This recipe is so flavorful, simple, fast and satisfying. I did use a bag of frozen spinach as it’s what we had. And I really went heavy with the fresh basil because I love it. Thank you so much for all of your awesome recipes.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you gave white beans another chance and enjoyed them in this recipe. Thank you for sharing, Rebekah! xo

  7. Tracey says

    This recipe is incredible! The sauce is amazing, the flavours are unreal. Love love love the combo of cherry tomatoes, wine, basil, and cashews. Will be making this a thousand more times! I put the mixture on top of toasted sourdough, perfect. Thank you for yet another awesome recipe!

  8. Danya says

    I made this tonight and just had to comment because it was so delicious. I reduced the red pepper flakes to a quarter teaspoon and still found it a bit spicy for my taste, but I have very low spice tolerance. Next time I’ll do just a pinch. I also added some Italian seasoning with the pepper flakes, which I thought was a nice addition. This was my first time making cashew cream, and I loved the dairy-free richness it added to the dish. I’m not vegan, but I am lactose intolerant, and it was amazing to discover this as a cream substitute. I served it along with sourdough bread and with your vegan parmesan (another excellent recipe), but honestly although those were nice accompaniments they weren’t necessary. I thought it was plenty flavorful and delicious on its own.

  9. MaryC says

    oh man! incredibly delicious; easy to make; healthy. what else could you want in a meal? i’ve made it three times since i ‘discovered’ the recipe a few weeks ago. the only issue is that because it’s so tasty, i’m eating way too much. i think that’s a ‘me’ problem.😀 thanks for a super recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you’re enjoying the recipe, Mary! Thank you for taking the time to leave a review! xo

  10. Dana says

    I’ve made this recipe several times, and I keep coming back to it because it is so simple and delicious. My body does not digest cashews well, so I use 1/2 cup full fat coconut milk in place of the cashew cream and it’s so good. I love herbs, so I like to switch them up for variety and availability. I love adding some fresh thyme twigs while the tomatoes cook, and then a teaspoon of dried italian herbs along with the beans. The white wine adds such a nice depth of flavor. We love this dish paired with a nice crusty baguette. Thank you for the inspiration!

  11. Claudia says

    Perfect winter meal that took minimal prep time to morph into an incredibly yummy bowl of goodness. I used the entire 6 oz package of baby spinach which I chopped along with a 2.5 oz container of fresh basil. Thank you, Dana.

  12. Beth Martin says

    This was really easy and it got unsolicited praise from my husband. I followed the recipe exactly and wouldn’t change a thing. I did need to add a little extra water during cooking because it was on the stove a bit longer than it needed to be.

  13. Becky says

    This has been my go-to recipe of the year. It is easier the more you make it and is remarkably delicious. I have made for weeknight suppers and also for company. Always a hit. Since summer ended I have been subbing canned plum tomatoes and 1-2 tbsp of pesto instead of fresh basil. The cashew cream really makes the dish.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re honored it’s at the top of your list, Becky! Thank you so much for the lovely review and for sharing those great modifications for making it work well year-round.

  14. Denise Graham says

    I prepared this dish tonight, and it was absolutely delicious! It came together quickly, and we enjoyed it alongside a slice of crusty bread. Without a doubt, it has earned a well-deserved spot in my favourites collection of recipes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re honored it’s made it into your favorites collection, Denise. Thank you for the lovely review! xo

  15. Katie says

    I’ve made this at least fifteen times since it came out, because I’ve always got cherry tomatoes and white beans. When I add the garlic and tomatoes, I do water and a splash of white wine vinegar. Thank you for such a dreamy recipe!

  16. Dibi says

    So so so good, and nutritious. I loaded it with fresh basil, garlic, miso paste instead of salt. Tossed with soba noodles. If you’re doubting, just make it.

  17. Katalyn Stark says

    Omg! One of the best things I have ever made!! I added a bit more salt, and subbed kale for spinach as that’s all I had. Served over Jovial brown rice spaghetti.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you enjoyed it so much, Katalyn. Thank you for the lovely review and for sharing your modifications! xo

  18. C says

    This was lovely. I did add some Italian seasoning, paprika, and onion powder for our own liking, but this was excellent and will be made again! Thank you!

  19. Juliet says

    Subbed almonds instead of cashews (1:1 ratio) and still ended up with the right creamy texture. I also don’t have a high-speed blender, but a regular blender works just fine if you start soaking the nuts 8+ hours ahead.

  20. Sarah Dolasky says

    I made this today and it is so full of flavor and I love that it packed with so much nutrients! Thank you!

  21. Sara says

    So delicious and comforting! I bought some nice, crusty bread to eat this with. A very filling and nutritious meal.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it, Sara! And yum, crusty bread is the perfect pairing :) Thank you for the lovely review! xo

  22. Shana says

    This dish has so much flavor. I didn’t have cashews I modified and used Silk heavy whipping cream. The savory ingredients pair fantastically with the tomatoes. This definitely made the rotation.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad it turned out well! Thank you for the lovely review and for sharing your modifications, Shana! xo

  23. Mary says

    My (non-vegan) husband and I really enjoyed this recipe! It’s very similar to something we’ve had before (with cheese), and we were so excited to find a vegan version. I didn’t bother soaking the cashews since I have a high-speed blender, I subbed grape tomatoes for the cherry tomatoes (they were all I could find), I subbed water for the wine, and I subbed baby kale for the baby spinach. I was a little worried about the runniness of the cashew cream, but I let things simmer for 5 more minutes after adding the cashew cream, and it turned out perfect. We gobbled up half the recipe with a nice loaf of bread last night and plan to have the other half with pasta tonight. Thanks for the quick, easy, vegan recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so happy you both enjoyed it, Mary! Thank you for the lovely review and for sharing your modifications! xo

  24. Elizabeth Lelli says

    I’m excited about this recipe because it is comprised of vegan ingredients and it’s delicious. My husband, a carnivore liked it. However, mine turned out waay to soupy and against my better judgment I added the 1+cup of water to the drained soaked cashews. It took over 20 minutes to reduce all the fluid and the beans cooked to mush. Not wild about the mushy texture. Could it be I used 2 cups grape tomatoes plus garden fresh tomatoes (not grape) that family members gave me? I used extra garlic and the wine was from a pint carton of Sauvignon Blanc (highly recommend). Reduced sea salt to 1/2 teaspoon because Bush’s (1 can Bush’s, 1 can Whole Food Market beans) has high sodium. Giving this 5 stars because next time I would use half the water for the cashew cream.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Elizabeth, Thank you for sharing your experience and sorry the texture wasn’t right! Garden tomatoes do have more liquid, so that could have contributed. You could definitely try with less water!

  25. Alyssa says

    This was so easy and quick to make–and with ingredients I pretty much already had on hand! I used one can of butter beans and one can of white kidney beans. I also used Italian herb-infused olive oil while cooking, and chardonnay for the wine. I think next time, I might use a little less water when making the cashew cream so it can be a little thicker, but overall, this recipe was a winner for sure, plus it made for a pretty healthy meal!

  26. Alex says

    This is such a great recipe, and I use frozen spinach and tube basil if I don’t have fresh on hand. I do recommend going a bit heavy on the seasonings and using wine, but overall fabulous recipe that we now eat often with crunchy sourdough bread!! Thank you for another great recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it, Alex! Thank you for the lovely review and for sharing your variations! xo

  27. KT says

    This is the fifth or sixth time making this. I always have cherry tomatoes, just as a snack, but this is my favorite way to eat them! Thank you for a dreamy dairy free dish!

  28. Diana says

    We made this and it was excellent!! We used some of the ideas from the comments.

    – added mushroom
    -substituted broth for white wine and water

    This was the perfect way to use the veggies from our garden! Thank you so much for the recipe!

  29. Valerie says

    OMG. This was so easy and hearty and delicious. I made the cashew cream with only 1/2 cup of water cause I was nervous about it being watery. Then I added coconut milk to taste at the end to make it creamy, maybe a 1/2 cup?! I also used frozen organic spinach. and I added capers… cause capers. The kids loved it too!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad it was a hit in your household, Valerie. Thank you for the lovely review and for sharing your modifications! xo

  30. Jess says

    So so so delicious! We aren’t dairy-free, so I used 1 cup of skim milk instead of cashew cream and it was a delicious alternative! My husband and I have been using your cookbook, which is amazing, and now I’m trying some of your web recipes to branch out. This is the first web one I’ve made, and of COURSE it’s so yummy!

    Thank you so much to the team at MB – your recipes are awesome!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thank you SO much for your kind words and lovely review, Jess! We’re so glad you and your husband are enjoying our recipes! xoxo

  31. Ania says

    This recipe is so delicious! Even my two picky eaters ate it and loved it. Another great recipe, thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you and your family enjoyed it, Ania! Thanks so much for the lovely review. xo

  32. Elizabeth says

    Simple and delicious! The only thing I’d change is adding less cashew cream next time. Cream mellows flavors and since this is a fairly mellow dish to begin with, I found it overwhelmed the other flavors. Next time, I’ll try with half. This is totally a personal preference, of course. My sweetheart loved it as-is.

    Thank you for your wonderful recipe and for replying to my question! I always make things as written the first time and based on what you said, next time I’ll try it without soaking the cashews (one less bowl to clean for the win!).

  33. Tasha says

    I love beans but never had them like this before, it is amazing!! I usually swap out wine in recipes, but here I think it made a big difference and will always use it. Thanks for another addition to my lunch prep rotation!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so happy you enjoy the recipe. Thank you for the lovely review, Tasha!

  34. Priya K says

    Interested in making this but I’m allergic to nuts, can I sub the cashew’s with something else?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Priya, We’d recommend replacing the cashews + water with canned light coconut milk. Or raw unsalted sunflower seeds might work in place of the cashews. Hope that helps!

  35. Matt says

    Made it for meal prep for my wife and I. I forgot basil at the store but added 8 ounces of mushrooms (you can’t beat mushrooms and white wine!). It’s like a healthy stroganoff which is great. It took me closer to an hour and fifteen including prep so I will look for ways to make it faster next time.

  36. Elizabeth says

    Hi! I’m curious about the role of soaking the cashews for 15 min. A high speed blender can easily make unsoaked cashews into a cream (I make creamy smooth single-serving cashew milk with unsoaked cashews all the time) and anyway 15 min seems so short! What is the purpose of the brief soak? Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Elizabeth, you can definitely skip it with a powerful blender! We just find it makes the flavor a little more neutral and that soaking with warm water vs. cold speeds up the soaking process. Hope that helps!

  37. The Vegan Goddess says

    I made this today and it was luscious! I didn’t have it with pasta or bread and it was satisfying on its own.

    I used tomatoes on the vine for this recipe instead of cherry tomatoes and water instead of white wine. I followed everything else.

    I was worried that the sauce was too thin but it turned out creamy — no milk of any kind needed.

    Lots of protein for the win! And so tasty especially when sprinkled with your vegan parm cheese that I keep handy. I am looking forward to leftovers tomorrow.

    • Mar says

      I absolutely love this easy, delicious recipe and have made it part of my regular rotation.

      For ease and cost, I often substitute the cashew cream with a little coconut milk or coconut cream. I do think it probably yields a slightly soupier result but it’s SO tasty!

  38. Dora says

    Made this as meal prep for this week’s lunch and it is delicious! Comforting but still light enough to be a summer meal 😌 BTW, it allowed me to try a recipe with cashew cream for the first time.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you tried it out and enjoyed, Dora. Thank you for the lovely review! xo

  39. Christine says

    Wow. Minimalist Baker has done it again! This was phenomenal and super easy. Couldn’t stop eating it!
    Alterations:
    -Used vegetable broth instead of water in the cashew cream and in place of the white wine
    -Used a little over 1tsp onion and garlic powder in place of the shallot and fresh garlic
    -Added penne pasta
    -No basil
    Even with all the changes, it was so good and definitely adding this to my meal rotation.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      YAY! Thank you so much for the lovely review and for sharing your modifications, Christine! xo

  40. Emer says

    This was so quick and delicious, minimal chopping is always a win! Made it with regular large tomatoes instead of cherry as I had them at home and used kale instead of spinach. Really easy, I’ll definitely make it again.

  41. Ann says

    I was looking for a meal to cook tonight that’s healthy and not too work-intensive. I made this, and it was perfect! I had to add some almond milk to the cashews as I blended them in order to give them the creamy consistency. But otherwise, I followed the recipe to a T, and it was so delicious! My (non-vegan) boyfriend loved it, too!

  42. Dayna says

    Very easy and tasty! I added some Italian seasoning for some extra flavor. My partner and I ate it over a few days, and it never got old!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you both enjoyed it, Dayna. Thank you for the lovely review! xo

  43. Elysha says

    This recipe was so simple and quick to make! It was delicious and creamy. I had it with homemade garlic toast and it was perfect. Highly recommend!

  44. Astha says

    Such an easy recipe and very low effort! Perfect comfort meal for the cold weather and goes really well with toasted ciabatta. I’ve made it with and without the wine and I would definitely recommend adding the wine!

  45. Tracy says

    Another winning recipe from Minimalist Baker! My goodness this is delicious. It has nice light creamy tomato flavor and the beans just melt in your mouth. Perfection.

  46. Lucy says

    This was so so delicious – satisfying and cream!!! We had a bunch of fresh cherry tomatoes and spinach from the farmer’s market – this was the perfect recipe to showcase them! Thank you for such a great, easy recipe.

    The only change I made was to bloom the spices (hot pepper flakes and also some smoked paprika) in the oil with shallots first, and then put the garlic in for a quick minute before the tomatoes – I was worried they wouldn’t properly flavor the dish if they got lost with the tomatoes. I also never quite got the liquid to reduce as much as I thought it should, but it really didn’t matter – it came out so well! I highly recommend this!

  47. Ashley says

    This is my new favourite recipe!! I’ve made it 3 times in 3 weeks already! I only had a pint of cherry tomatoes so that’s what I used, and I liked the result so that’s how I’ve made it every time since. One time I tried using dried basil and it was not as nice, so I definitely recommend fresh basil. I don’t generally have wine on hand so I’ve always used water or stock and I still find it absolutely delicious!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you’ve been enjoying the recipe, Ashley! Thank you for sharing your experience! xo

  48. Katherine says

    I made this yesterday and my partner and I loved it. I followed the exact recipe and served it with a bit of parmesan cheese and a baguette. I’m eating the leftover right now and it’s still as delicious. It was also easy and quick to make. Thank you for this recipe!

  49. Carolyn says

    It is very rare that I come across a recipe that my ENTIRE family loves and asks for again and again- but this one was a hit! They even had me make it again the next day, leaving out the beans, and just using the sauce on pasta. Many in my family don’t like chunks of tomatoes in the food, so I reduced the amount of tomatoes and added some tomato sauce instead. Thanks for this delicious recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad it was a success with your family. Thank you for sharing, Carolyn! xo

  50. El says

    Thanks! We did make this – a half recipe – and used about 3/4 cup heavy cream and 2% milk. It worked out really well, although next time I’ll add some smoked paprika for a little more zing!

  51. Debnath says

    This Creamy Italian White Bean Skillet Meal is an absolute delight! The combination of flavors is spot-on, and the creamy texture of the beans is so satisfying. A quick and easy recipe that is perfect for busy weeknights. Highly recommended!

  52. El says

    Very tasty sounding recipe that I’d love to try, however . . . I’m violently allergic to all nuts. I’m not vegan (leaning into vegetarian!), thus not averse to asking a cow to help me out, so what can I use – and how much – in place of the cashew cream? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi, we think 1 1/2 – 1 3/4 cups whole milk would probably work. Let us know if you try it!

  53. Erica says

    Surprisingly delicious! Very easy to make and enjoyed by all at a dinner I hosted. Some ate theirs with fresh bread, others served over a lentil pasta.

  54. Noelle says

    This was delicious! I added nutritional yeast but otherwise followed the recipe exactly.
    My husband and toddler loved it! Definitely making this again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you both enjoyed it, Noelle! Thank you for the lovely review! xo

  55. Sarah says

    I loved this, and it was so easy to make. Had it with bread and my husband and I decided to keep it in rotation. I have never used or made cashew cream before and was amazed at how great it is as a thickener! Great recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! We’re so glad you both enjoyed it, Sarah. Thank you for the lovely review! xo

  56. Amanda says

    This was awesome!! I would recommend considering a tablespoon of nutritional yeast and double the salt part of the standard recipe. Thank you for another great one MB!!

  57. Aisha says

    This was delicious! With such simple, unassuming ingredients I wasn’t sure what to expect, but it completely surpassed my expectations! Easy to make, truly creamy and great depth of flavour from the wine. Highly recommend!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! We’re so glad you enjoyed it, Aisha. Thank you for the lovely review! xo

  58. Abigail Scanlon says

    Amazing! Even my non vegan family members loved this! Kid approved too. Delicious! I will make this again and again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      YAY! We’re so glad everyone enjoyed it, Abigail. Thank you for the lovely review! xo

  59. Ingrid says

    Love! I made this with a little extra cashew sauce to make it even creamier and added nutritional yeast, absolutely perfect!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! Thank you for the lovely review and for sharing your modifications, Ingrid! xo

  60. Maclean Nash says

    My husband and I both loved this recipe! It came together quickly, used ingredient staples, and was super flavourful! I added a bit of nutritional yeast to the cashew cream and that was it!
    Definitely will be making again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! Thanks so much for the lovely review and for sharing your modification, Maclean! xo

  61. Janice says

    Both myself who is heavily plant based, and my husband who is “plant resistant” loved this recipe. Easy and nutritious! It will be in our rotation regularly. The only adjustments I made were to reduce the oil by half, and used onion instead of shallot.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad you both enjoyed it, Janice. Thank you for sharing! xo

  62. Kerry says

    I was really excited to make this recipe. It was pretty easy and small list of ingredients was helpful. My husband really liked it. I’m not sure if I’d make it again, though, as I didn’t think it was all that flavourful… If I did I think I’d experiment with adding some meat (maybe turkey mince?) I love the concept though, and clearly lots of people like it, so I could just be the odd one out :o)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kerry, sorry to hear it wasn’t as flavorful as you were hoping! Did you use water or white wine? White wine will add more flavor. Did you try adjusting salt to taste and/or serving with vegan parmesan cheese? Those should add more flavor as well. Hope that helps!

  63. Terri Potter says

    This was delicious – used Rancho Gordo Royal Corona beans and the texture is so creamy between the beans and the cashew cream. Definitely a good comfort meal – and perfect for the rainy shoulder season we’re having right now! Thank you!

  64. Elaine Pirozzi says

    This is like the ultimate comfort food. I made some focaccia and it was an amazing meal. I used fewer tomatoes than the recipe states but I preferred that.

    Will 100% make this again!

  65. Raelynn says

    Amazing flavors and texture. So glad I found this recipe! I ended up subbing 1 can of beans for 1.5 C diced potatoes (which I cooked in water in microwave while following
    the rest of the recipe). Also added 2 teaspoons Mexican sugar because my cherry tomatoes weren’t quite ripe enough. A great meal that totally lived up to its description!

  66. Lene Vinding says

    I would like to make this for book club! Is it possible to make the sauce the night before and reheat and add cashew cream/spinach and basil once it’s heated? Or what would you suggest? Can’t wait to try it! Thank you.

  67. Colleen says

    This was really quick to make and just yummy. I only made a half recipe as there are only two of us, and added a couple of tablespoons of tomato paste that I had leftover. Thanks for another tasty and simple recipe!

  68. Hudson Valley John says

    Wonderful! My daughter and I teamed up on this tonight and we loved it. It was my first creamy cashew sauce, and won’t be the last. Our only modification, after realizing we did not have fresh basil, was a couple of tablespoons of vegan pesto from a jar that i recently purchased at a local farm store. We will be making this again!

  69. Sage says

    This was awesome! I did 1/4 cup of minced onion instead of shallot, because that was all I had. I used white cooking wine in place of dry white wine. My white bean of choice was navy. I served it with pasta which was good.

  70. Nicole says

    This recipe is a good base for pasta/rice but I’ll definitely be adding a few extra herbs/spices next time since it was a little bland. Maybe it just needed a bit more pepper/salt and/or red pepper flakes. Really easy and filling, though!

  71. Em says

    I was drawn to this for the ease, and will return to it for the yum!
    I honestly didn’t expect it to be so creamy and flavorful and happily ate many servings on it’s own! Excited to make again and maybe change up flavors. Another hit out of the park!!

  72. Janet says

    I had my meal planned, but when this one popped into my Inbox I just had to give it a go as it looked and sounded so yummy (and easy!). It lived up to all the great reviews, it was easy, quick and absolutely delicious. Meat loving hubby enjoyed it too. I halved the recipe as there were only the two of us, but served it with spaghetti to make it more of a meal. Yet again another MB successful recipe – thank you for the regular recipes, I am loving trying them out.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! Thanks so much for the wonderful review, Janet. So glad you enjoyed this recipe!

  73. Merry Soellner says

    I made this recipe just as it was written (I often add or delete ingredients), and it was a really great dinner. My husband even liked it, and he’s pretty much a meat-and-potatoes guy. Very flavorful and satisfying. I served over a small serving of whole grain pasta. Delicious!

  74. Colleen says

    Awesome recipe! I used Eden garbanzo beans and chopped arugula and pea shoots as alternates because it’s what I had. Amazing- thank you for another yummy thing to make!

  75. Maneesha says

    I made this tonight and absolutely loved it! I added some freshly chopped parsley and basil, as well as some dried oregano and a splash of balsamic vinegar. Thank you so much for a stellar recipe!

  76. Vanessa Perry says

    So so good! I didn’t read the recipe closely enough and only had about two cups of fresh tomatoes so I used a can of fire roasted to supplement. Still delicious – hubby and four year old both loved it!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you both enjoyed it, Vanessa! Thanks so much for the lovely review! xo

  77. Suz says

    I wanted to add an update on leftovers. Heated on stove top with a splash of water to assist with steaming…this worked very well. The cashew cream sauce remained creamy overnight & did not bind up like cement as so many other recipes do (not referring to this site)!
    I also added the Italian seasoned tofu from this site & it took this meal to an entirely different level. The tofu is so good. I used only 2tbsps of oil & the tofu turned out well.
    This a very filling meal…did I mention delicious !?
    I will also try freezing a portion for later use as it makes a lot for one person.
    Personally a small salad or steamed veg would be a great side as the meal is heavy.

  78. Milena Wales says

    Absolutely loved this!
    I couldn’t make the cashew cream due to lack of a blender, and so I used crème fraiche.
    Also, I added a tablespoon of tomato purée + a pinch of sugar to caramelise because I used tinned tomatoes. Fried these once the onions were translucent and having swirled the chilli powder around in the oil.
    Overall it was delicious!

  79. Suz says

    This is keeper! Very tasty & quick to make. This recipe saved me from eating a bag of crackers for dinner as I had had a long day & arrived home hungry. 🤣🤣 I had all the ingredients except for fresh basil…made due with dry & was still ok.

    Thnx much appreciated. Give it a try everyone.

  80. Lindy says

    definitely took me longer than 25 mins but so worth it! I’m grateful for a creamy sauce with cashews that doesn’t taste strongly of cashew or nutritional yeast. this sauce is really well balanced and delicious!! I did end up playing with the ingredients to get it just right for my taste, so added extra wine and basil toward the end. It’s great with minimalist baker vegan parm on top as well!

  81. Joan says

    Yummy! I used Roma tomatoes chopped in large pieces and 2 tablespoons of basil pesto since I didn’t have fresh basil. We loved it! Thanks so much!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! Thanks so much for the lovely review and for sharing your modifications, Joan!

  82. Maria says

    This recipe tastes as amazing as it smells!! Super fun to make :) it definitely did not take me 25 minutes since I think I might have put extra tomato’s so it took a while for the liquid to evaporate and ended up being about an hour. Nonetheless, it’s packed with flavor. Thank you!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lisa, light coconut milk should work, but there will definitely be a slight coconut flavor!

  83. Margo says

    I’m all smiles. This was my first time making cashew cream and it was a smashing success with this perfect recipe….A winner! The cannellini beans + tomatoes = Fabulous together. Excellent with Italian bread and a glass of chardonnay. Cheers to MB once again!

  84. Running Renner says

    This was SO good!!! Even my carnivore husband voted to put it in our rotation! Thanks for a great recipe!!

  85. Cristina says

    My daughter has an anaphylaxis allergy to cashew…would you sub sunflower seeds for cashews or would you do coconut milk (can)? Same amount?

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Laura, in the original recipe the cashews get blended with 1 1/4 cups water, so if you use coconut milk we’d suggest using 1 1/4-1/2 cups. Hope this helps!

  86. Dina says

    Sounds delicious! Would this work with frozen cherry tomatoes (still have some from my garden in the freezer)?

    • MerryMary says

      I always have containers of grape tomatoes in my freezer and can attest that they work very well in applications like this – no need to thaw (just add a smidge more time for cooking). So glad I’m not the only one who freezes leftover garden bounty!

  87. Tiziana says

    Just saw it while trying to think something up for lunch tomorrow, and had to give this a go. Feels so cozy and summery at once, thanks to the addition of fresh basil and tomatoes :) my flat smells amazing now! Followed the recipe as is – just added a teaspoon of Marmite at the end for a little salty, umami kick (that’s been a bit of an obsession of mine lately). Thank you for yet another great recipe 🙌

          • annette says

            thank you ! so just to be certain, you throw the soaking water away and then use the same amount to make the cream ?

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            You can soak the cashews with any amount of water as long as it covers them. Then toss out the soaking water and add the cashews with 300 ml of water to your blender! Hope you enjoy! xo

  88. Emily says

    Looks amazing, I can’t wait to try! What measurement of heavy cream would I use if I want to sub the cashew cream? Thank you!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks Emily! We would suggest starting with 3/4 cup and adding more as needed! Hope you enjoy. xo