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Creamy Vegan Tomato White Bean Stew

Quick vegan stew with cannellini beans, burst cherry tomatoes, sun-dried tomatoes, and creamy vegan cheese sauce with fresh greens.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Mediterranean, Vegan
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 1 15 oz can cannellini beans (or other white beans) drained and rinsed
  • 1 small yellow onion sliced
  • 8 oz cherry tomatoes halved
  • 4 cloves garlic minced
  • 1/4 cup sun-dried tomatoes chopped
  • 1 tablespoon tomato paste
  • 1 1/4 cups vegetable broth
  • 1/4 cup vegan cream cheese or coconut cream/cashew cream
  • 2 cups baby greens baby kale, arugula, or spinach
  • 1 tablespoon arrowroot starch or cornstarch
  • 1 small lemon juiced
  • 1/4 cup fresh basil sliced, for garnish
  • 1 tablespoon olive or avocado oil
  • salt and black pepper to taste

Equipment

  • medium saucepan
  • wooden spoon
  • small bowl
  • whisk

Method
 

  1. Heat oil in a medium saucepan over medium heat. Add the sliced onion and sauté for about 3 minutes until softened and translucent.
  2. Add the halved cherry tomatoes and cook for another 5 minutes, stirring occasionally, until they begin to soften, blister, and burst.
  3. Stir in the minced garlic, chopped sun-dried tomatoes, and tomato paste. Cook for 1-2 minutes, stirring constantly, until the paste darkens and becomes fragrant.
  4. In a small bowl, whisk the arrowroot starch with a splash of the vegetable broth until smooth. Pour the remaining broth into the pan along with the starch mixture and the drained white beans. Stir well to combine.
  5. Bring the mixture to a low simmer and cook for 5 minutes until the sauce has thickened slightly and the beans are warmed through. Stir occasionally.
  6. Stir in the vegan cream cheese until completely melted and integrated into the stew, creating a creamy, rich sauce.
  7. Fold in the baby greens and cook for about 1 minute until wilted. Stir in the lemon juice.
  8. Season with salt and pepper to taste. Garnish with fresh sliced basil and serve over rice, quinoa, or with crusty bread.

Notes

Storage: Store in an airtight container in the fridge for up to 4 days. Reheat on the stovetop over low-medium heat with a splash of broth to restore consistency. Substitutions: Use full-fat coconut milk or cashew cream in place of vegan cream cheese. Cornstarch works the same as arrowroot. Any white beans work well. Protein Boost: Add cooked lentils or mash half the beans for extra creaminess. Pro Tip: Cooking the tomato paste until it darkens removes the metallic taste and creates deep umami flavor.