Creamy White Bean Skillet with Sun-Dried Tomatoes
This vegan white bean and sun-dried tomato skillet is a one-pan meal made with cashew cream. Enjoy it with crusty bread for mopping up every bit of the delicious sauce, or serve it over rice, quinoa, or pasta.
Servings: 4
Calories: 322kcal
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
Notes
*If you don't have a high-speed blender, soak the raw cashews in a bowl of hot water for 30 minutes to soften. Drain before blending.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat before serving.
Nutrition
Calories: 322kcal | Carbohydrates: 41g | Protein: 14g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 48mg | Potassium: 964mg | Fiber: 9g | Sugar: 2g | Vitamin A: 195IU | Vitamin C: 19mg | Calcium: 132mg | Iron: 6mg
