This creamy white bean skillet combines tender beans and tangy sun-dried tomatoes in a smooth cashew cream sauce seasoned with oregano and finished with fresh basil. Made with mostly pantry staples, it's an easy vegan meal that comes together in about 20 minutes.
Like my lemon pepper chickpeas, it uses a simple broth mixture and homemade cashew cream to create a silky sauce. Serve it with crusty bread for dipping, or spoon it over rice, quinoa, or pasta.
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Ingredients
- Raw cashews: Use unroasted, unsalted cashews. If you don't have a high-speed blender, soak them in hot water first to soften.
- Sun-dried tomato packed in olive oil: Look for them in a jar, either whole or julienned.
- Olive oil: Alternatively, you can use the oil from the jar of sun-dried tomatoes.
Please see the recipe card for the complete ingredients, measurements, and instructions.
How to make creamy white bean skillet
- Whisk together the vegetable broth and cornstarch. Set aside.
- In a large skillet, saute the garlic and dried oregano until fragrant, about 30 seconds.
- Add the beans, sun-dried tomatoes, and the broth mixture. Simmer, stirring occasionally, until thickened and heated through.
- Meanwhile, prepare the cashew cream by blending raw cashews with water.
- Remove the skillet from the heat and stir in cashew cream and lemon juice.
- Season with salt and pepper, garnish with fresh basil, and serve.
If you have more white beans and sun-dried tomatoes hanging out in your pantry, you can whip up a batch of creamy sun-dried tomato white bean dip. Or try my sun-dried tomato bean salad. Both only take about 15 minutes to make.
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Love and Veggies,
Amy
📋 Recipe
Creamy White Bean Skillet with Sun-Dried Tomatoes
Equipment
- high-speed blender
Ingredients
- 1 cup vegetable broth
- 1 Tablespoon cornstarch
- 1 Tablespoon extra virgin olive oil, (or oil from the jar of sun-dried tomatoes)
- 3 cloves garlic, minced
- 2 teaspoons dried oregano
- 2 15-ounce cans white beans, (cannellini, great northern beans, or navy beans) (3 cups), rinsed and drained
- ½ cup sun-dried tomatoes in olive oil, drained and roughly chopped
- ½ cup raw cashews*
- ½ cup water
- 3 Tablespoons lemon juice, from 1 lemon
- salt and pepper, to taste
- fresh basil leaves, for garnish (optional)
Instructions
- In a small bowl or measuring cup, whisk together the vegetable broth and cornstarch. Set aside.1 cup vegetable broth, 1 Tablespoon cornstarch
- In a large skillet, heat the oil over medium heat. Add the garlic and dried oregano and saute until fragrant, about 30 seconds.1 Tablespoon extra virgin olive oil, 3 cloves garlic, 2 teaspoons dried oregano
- Stir in the white beans, sun-dried tomatoes, and the broth mixture. Simmer, stirring occasionally, until the beans are heated through and the sauce has thickened slightly.2 15-ounce cans white beans, ½ cup sun-dried tomatoes in olive oil
- Meanwhile, in a high-speed blender, blend the cashews and water until smooth to make the cashew cream.½ cup raw cashews*, ½ cup water
- Remove the skillet from the heat. Stir in the cashew cream and lemon juice.3 Tablespoons lemon juice
- Stir well to combine, then taste and add salt and pepper as needed. Garnish with fresh basil, if desired, and serve immediately.salt and pepper, fresh basil leaves
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Notes
Nutrition
Nutritional information is an estimation.
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