When you need a quick, nourishing dinner that feels like a warm hug, this creamy vegan tomato white bean stew comes together in just 25 minutes. The combination of burst cherry tomatoes, creamy white beans, and wilted greens creates a silky, satisfying meal that happens to be completely plant-based. It’s the kind of dinner that works equally well on a busy Tuesday night or when you want something comforting without spending an hour in the kitchen.
What makes this stew special is the layered tomato flavor from fresh cherry tomatoes, sun-dried tomatoes, and tomato paste, all balanced by the creaminess from vegan cream cheese and the heartiness of white beans. The arrowroot starch thickens everything into a velvety consistency that coats each bean and vegetable perfectly. Fresh basil and lemon juice brighten the whole dish at the end, making it taste vibrant rather than heavy despite the creamy base.
Why You’ll Love This Creamy Vegan Tomato White Bean Stew
This recipe proves that plant-based cooking can be quick, simple, and deeply satisfying. You’ll have dinner on the table in less time than it takes to order takeout, using mostly pantry staples and a handful of fresh ingredients. The technique is straightforward enough for beginners while producing results that taste like you’ve been simmering something on the stove for hours.
The stew serves two generously but scales up easily if you’re feeding more people or want leftovers for lunch. Each serving provides substantial protein and fiber from the white beans, making it filling without feeling heavy. I appreciate how flexible this recipe is with substitutions. You can use whatever greens you have on hand, swap the cream cheese for coconut cream if that’s what’s in your fridge, and adjust the consistency by adding more or less broth depending on whether you want it stewier or soupier.
The flavor develops beautifully as the tomatoes break down and their juices mingle with the garlic and sun-dried tomatoes. That combination creates a rich, umami-packed base that doesn’t need meat or cheese to feel complete. The fresh lemon juice at the end is what elevates this from good to excellent, cutting through the richness and making every bite taste fresh and balanced.
Ingredients for Creamy Vegan Tomato White Bean Stew
I always keep canned white beans in my pantry because they’re incredibly versatile and cook up quickly. Cannellini beans have a creamy texture that works perfectly here, but great northern beans or navy beans are fine substitutes. Make sure to rinse them well to remove excess sodium and that starchy canning liquid.
The Base & Aromatics:
- 1 small yellow onion, sliced
- 8 oz cherry tomatoes, halved
- 4 garlic cloves, minced
- 2 tablespoons olive oil (or oil of choice)
The Flavor Boosters:
- 1/4 cup sun-dried tomatoes, chopped (dry or oil-packed)
- 1 tablespoon tomato paste
The Stew & Creaminess:
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1.25 cups vegetable broth
- 1 tablespoon arrowroot starch (or tapioca starch/cornstarch)
- 1/4 cup vegan cream cheese (can substitute with coconut cream or cashew cream)
The Greens & Finish:
- 2 cups baby greens (baby arugula, spinach, or kale)
- 1 small lemon, juiced
- Salt and black pepper, to taste
- Garnish: 1/4 cup fresh basil, sliced
Cherry tomatoes are my go-to for this recipe because they’re consistently sweet and flavorful year-round, unlike larger tomatoes that can be hit or miss. When they burst in the pan, they release concentrated tomato flavor that forms the backbone of the stew. If you can find sun-dried tomatoes packed in oil, use those and save the flavorful oil for other cooking. The dry-packed ones work fine too, they just need a bit more time to soften in the stew.
Arrowroot starch creates a glossy, clear thickening that doesn’t cloud the sauce like flour would. Cornstarch works just as well if that’s what you have. The key is whisking it with cold or room-temperature liquid before adding it to the hot pan to prevent lumps. For the vegan cream cheese, I prefer brands that are cashew-based because they melt smoothly and have a neutral flavor. Coconut cream adds richness with a subtle tropical note, while homemade cashew cream provides a nutty depth.
Baby arugula adds a peppery bite that contrasts nicely with the sweet tomatoes, but baby spinach is milder if you prefer that. Kale works too, though you’ll want to massage it first or give it an extra minute to wilt since it’s tougher than the other greens. Fresh basil at the end is essential for that bright, herbaceous finish that makes this taste Italian-inspired.
How to Make Creamy Vegan Tomato White Bean Stew
This recipe moves quickly once you start cooking, so have all your ingredients prepped and ready before you turn on the heat. The whole process takes about 20 minutes of active cooking, with each step building flavor on top of the last.
- Sauté the aromatics: Heat the olive oil in a large pan or deep skillet over medium heat. Add the sliced onions and cook for 3-4 minutes, stirring occasionally, until they begin to soften and turn translucent. The onions should be tender but not browned. Add the halved cherry tomatoes and continue cooking for another 3-4 minutes. Use a wooden spoon to gently press on some of the tomatoes to help them burst and release their juices. The tomatoes should start to break down and create a saucy base in the pan.
- Build the flavor base: Add the minced garlic, chopped sun-dried tomatoes, and tomato paste to the pan. Stir constantly for about 1 minute. The garlic should become fragrant but not burnt, and the tomato paste will darken slightly and develop a deeper, sweeter flavor. This step concentrates the tomato taste and creates the flavor foundation for the stew.
- Prepare the thickener: In a small bowl, whisk the arrowroot starch with about 1/4 cup of the vegetable broth until completely smooth with no lumps. This step is important because adding dry starch directly to hot liquid will create clumps. Make sure the slurry is completely smooth before moving to the next step.
- Add liquid and beans: Pour the starch slurry into the pan, followed by the remaining vegetable broth. Stir everything together well. Add the drained and rinsed white beans to the mixture. Bring everything to a low simmer and cook for about 5 minutes, stirring occasionally. The broth will thicken noticeably as it simmers, and the beans will heat through and start to absorb some of the flavors. You should see the consistency change from watery to more stew-like.
- Create the creaminess: Reduce the heat to low and stir in the vegan cream cheese. Keep stirring gently until it has completely melted and incorporated into the stew, creating a silky, creamy texture. This should take about 1-2 minutes. The sauce should look smooth and cohesive rather than separated or oily. I find that adding the cream cheese off high heat prevents it from breaking or becoming grainy.
- Wilt the greens: Add the baby greens to the pan and stir them into the hot stew. They’ll wilt down dramatically in about 1 minute. Don’t overcook them because you want to preserve their color and some texture. The greens should be wilted but still bright green.
- Finish and season: Remove the pan from heat and stir in the fresh lemon juice. Taste the stew and add salt and black pepper as needed. The lemon juice brightens all the flavors and balances the richness of the cream cheese. Start with the juice of half a lemon and add more if you want extra brightness.
- Garnish and serve: Divide the stew between two bowls and top with fresh sliced basil. Serve immediately while hot, ideally with crusty bread for dipping into the creamy broth.
The timing on this recipe is forgiving. If your onions need an extra minute to soften or your tomatoes take longer to burst, that’s fine. Just keep the heat at medium to prevent burning and adjust as needed.
What to Serve with Creamy Vegan Tomato White Bean Stew
This stew is substantial enough to be a complete meal, but a few simple sides turn it into a more rounded dinner.
Crusty Sourdough: A thick slice of toasted sourdough bread is perfect for soaking up the creamy tomato broth. The tangy flavor of sourdough complements the acidity of the tomatoes beautifully. Toast it until golden and brush with olive oil and a sprinkle of flaky salt.
Quinoa or Brown Rice: Serving the stew over a bed of quinoa adds extra protein and makes the meal more filling. Brown rice provides nutty flavor and additional fiber. Both grains soak up the sauce while adding substance.
Simple Green Salad: A crisp salad with mixed greens, cucumber, and a light vinaigrette provides refreshing contrast to the warm, creamy stew. Keep the dressing simple with lemon juice and olive oil so it doesn’t compete with the stew’s flavors.
Garlic Bread: Classic garlic bread with olive oil or vegan butter is always a crowd-pleaser. The garlic echoes what’s in the stew while the crispy bread provides textural contrast.
Roasted Vegetables: Roasted broccoli, cauliflower, or Brussels sprouts add additional vegetables and a slight char that complements the sweet tomatoes. The roasted flavor adds depth without overwhelming the stew.
Polenta: Creamy polenta makes an excellent base for the stew, creating a double-creamy experience that’s pure comfort food. The mild corn flavor doesn’t interfere with the tomato and basil.
Pro Tips & Variations
Don’t skip the starch slurry: Whisking the arrowroot or cornstarch with cold broth before adding it to the pan is essential for a smooth, lump-free stew. Adding dry starch directly to hot liquid creates clumps that won’t dissolve.
Control the consistency: If you prefer a thicker stew, use less broth or let it simmer a bit longer uncovered. For a soupier consistency, add more broth at the end. The stew will also thicken as it sits and as it cools.
Use quality tomato paste: Tomato paste in a tube is convenient and often fresher than canned because you can use exactly what you need and store the rest. Look for double-concentrated paste for maximum flavor.
Burst the tomatoes intentionally: Don’t be shy about pressing down on the cherry tomatoes with your spoon. You want them to break apart and release their juices to create a saucy base. Some can stay whole for texture.
Add protein: Stir in crumbled tempeh or cubed tofu that’s been sautéed separately for additional protein. Chickpeas can replace or supplement the white beans for variety.
Make it spicy: Add red pepper flakes with the garlic for heat, or stir in a spoonful of harissa paste with the tomato paste for smoky spice. A pinch of cayenne also works well.
Try different beans: Great northern beans, navy beans, or butter beans all work beautifully in place of cannellini. Each has a slightly different texture but all provide that creamy consistency.
Boost the greens: Use a full 4 cups of greens if you want to pack in more vegetables. Kale holds up especially well if you’re planning to have leftovers since it doesn’t get as soggy as spinach.
Storage & Reheating Tips
Store leftover stew in an airtight container in the refrigerator for up to 3-4 days. The flavors actually improve overnight as they have time to meld together, making this an excellent make-ahead meal.
The stew will thicken considerably as it sits in the fridge because the beans absorb liquid and the starch continues to bind everything together. When reheating, add a splash of vegetable broth or water to thin it back to your desired consistency. Start with 1/4 cup and add more as needed.
For stovetop reheating, warm the stew gently over medium-low heat, stirring occasionally and adding liquid to adjust the consistency. This preserves the texture better than high heat. Microwave reheating works fine for individual portions. Use medium power and heat in 1-minute intervals, stirring between each to ensure even heating.
I don’t recommend freezing this stew because the cream cheese and greens don’t freeze well. The cream base can separate and become grainy when thawed, and the greens turn mushy. If you want to meal prep for longer storage, freeze the tomato-bean base without the cream cheese or greens, then add those fresh when you reheat.
The stew makes excellent leftovers for lunch the next day. Serve it over toast for a different presentation, or stir in some cooked pasta to transform it into a creamy pasta dish.
Common Questions
Can I make this oil-free? Yes, you can sauté the onions and tomatoes in a few tablespoons of vegetable broth instead of oil. The texture will be slightly different but the flavor will still be excellent.
What if I can’t find vegan cream cheese? Coconut cream works beautifully and provides similar richness with a subtle coconut flavor. Cashew cream is another option that’s more neutral. You can make cashew cream by blending soaked raw cashews with water until smooth.
Can I use dried beans instead of canned? Absolutely, you’ll need about 1.5 cups of cooked white beans. Cook them from dried according to package directions, then proceed with the recipe as written.
Why use arrowroot instead of cornstarch? Arrowroot creates a glossier, clearer sauce and is less likely to get chalky if overcooked. However, cornstarch works perfectly fine if that’s what you have on hand.
How do I make this gluten-free? The stew itself is naturally gluten-free as long as you use a gluten-free vegetable broth and starch. Just serve it with gluten-free bread or over rice or quinoa instead of regular bread.
This creamy vegan tomato white bean stew delivers maximum flavor with minimal effort, proving that plant-based dinners can be quick, satisfying, and incredibly delicious. The combination of creamy beans, burst tomatoes, and fresh greens creates a meal that nourishes without weighing you down. Keep this recipe in your weeknight rotation for those nights when you want something wholesome and comforting without spending hours in the kitchen.
Creamy Tomato White Bean Stew
Ingredients
Equipment
Method
- Heat oil in a large pan over medium heat. Add sliced onions and cook for 3-4 minutes until softened and translucent. Add halved cherry tomatoes and cook for 3-4 minutes more, gently pressing on some tomatoes to help them burst and release their juices.
- Add minced garlic, chopped sun-dried tomatoes, and tomato paste. Stir constantly for about 1 minute until fragrant and the tomato paste has darkened slightly.
- In a small bowl, whisk the arrowroot starch with about 1/4 cup of the vegetable broth until completely smooth with no lumps.
- Pour the starch slurry into the pan, followed by the remaining vegetable broth. Add the drained and rinsed white beans. Bring to a low simmer and cook for about 5 minutes, stirring occasionally, until the broth has thickened and beans are warmed through.
- Reduce heat to low and stir in the vegan cream cheese until completely melted and incorporated into the stew, about 1-2 minutes. The sauce should look smooth and creamy.
- Add the baby greens and stir until just wilted, about 1 minute. Remove from heat.
- Stir in the lemon juice and season with salt and black pepper to taste. Divide between bowls, garnish with fresh sliced basil, and serve hot with crusty bread.
