Creamy Tuscan White Beans

close-up of a panful of Tuscan beans with a piece of flatbread dipped into it

5 from 25 votes

Creamy Tuscan White Beans

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

Prep Time10

Cook Time20

Total Time30

Course: Main

Cuisine: Italian

Keyword: tuscan beans, tuscan white beans

Servings:

Author: Vegan Richa

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

US Customary - Metric

Instructions

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.
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.
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.
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

Video

Notes

Store refrigerated for upto 3 days. Reheat on a skillet or in microwave. The cashew milk can thicken a lot, so when reheating, add in a bit more non-dairy milk or water to reheat..

To make this with soy curls, add about three 3 ounces of soaked and drained soy curls along with the mushrooms and continue to cook until the soy curls also are starting to get golden on the edges along with the mushrooms.

Variations: add in nutritional yeast and miso for additional cheesy flavor and protein!
You can add in just a little bit of lemon zest to change up the flavor profile, and you can also add in some black pepper or red pepper flakes to add an element of heat.

Nut-free: use other non dairy cream or thick nonDairy milk such as full fat coconut milk or oat milk. Or blend 3/4 cup silken tofu with 1 cup water and 1 teaspoon flour and use.

Nutrition