Recipe

Creamy Vegan Tuscan White Bean Skillet

White beans, burst tomatoes, spinach, and a creamy cashew-lemon sauce that tastes restaurant-y but cooks in one pan.

By Matt Campbell

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4.8

A cast iron skillet filled with creamy white beans, burst cherry tomatoes, wilted spinach, and basil on a warm kitchen counter with soft natural light

This is my kind of plant-based dinner: one pan, big flavor, and a sauce that makes you pause mid-bite like, okay wow. It is creamy without being heavy, bright without being sour, and cozy in the way good beans always are when they meet garlic and olive oil.

The trick is a fast cashew cream that gets blended with lemon and nutritional yeast, then stirred into a skillet of blistered tomatoes, white beans, and spinach. You end up with something that feels like a restaurant bowl you would happily pay for, except you are in sweatpants and you made it yourself.

Serving note: On its own, this is a solid main for 4 lighter bowls. If you serve it with crusty bread, pasta, rice, or potatoes, it comfortably feeds 4 hungry people.

Canned white beans, cherry tomatoes, fresh spinach, garlic, lemon, and basil arranged on a wooden cutting board on a bright kitchen counter

Why It Works

Creamy, not cloying: Cashews give body, lemon keeps it lively, and nutritional yeast adds that savory, almost cheesy depth.
One-pan energy: The sauce comes together in a blender, but the cooking stays in a single skillet.
Weeknight flexible: Swap kale for spinach, add mushrooms or artichokes, or spoon it over pasta, rice, or crusty bread.
Jammy and cozy: Blistered tomatoes plus a quick simmer gives you sweet, saucy bites and a cream that clings in the best way.

Pairs Well With

Storage Tips

Refrigerate: Store in an airtight container for up to 4 days. The sauce will thicken as it sits, which is honestly a vibe.

Reheat: Warm gently on the stove over medium-low with a splash of water or vegetable broth to loosen. Microwave works too, just stir halfway so the edges do not overcook.

Freeze: You can freeze it for up to 2 months, but cashew cream can separate or get a little grainy. For best texture, thaw overnight in the fridge, then reheat slowly and whisk in a tablespoon or two of water. Taste and re-season.

Meal prep tip: If you know you are making this for lunches, keep the basil for the day you eat it so it stays fresh and punchy.

Common Questions

Do I have to soak the cashews?

If you have a high-powered blender, a 10-minute hot water soak is usually enough. If your blender is more "enthusiastic but not magical," soak 30 minutes or use boiling water and let the cashews sit while you prep everything else.

How can I guarantee a super-smooth sauce?

Use cashew butter. Swap the 1 cup raw cashews for 1/2 cup cashew butter and blend it with the water, lemon, nutritional yeast, and seasonings. It is the fastest path to silky, no-grit cream.

What can I use instead of cashews?

For a nut-free option, use 1 cup silken tofu in place of the cashews and water. Blend it with the lemon, nutritional yeast, and seasonings. It will be creamy and smooth with a slightly lighter body.

Can I make it without nutritional yeast?

Yes. You will lose some of the savory depth, so add an extra pinch of salt and consider 1 teaspoon white miso or a splash more balsamic to round things out.

Which white beans work best?

Cannellini are the classic, but great northern beans are a little firmer and hold their shape nicely. Use what you have.

How do I make it spicier?

More red pepper flakes, or add 1 to 2 teaspoons Calabrian chili paste when the garlic goes in. Taste as you go and keep it fun.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet (12-inch is ideal)
Blender or small food processor for the cashew cream
Chef’s knife and cutting board
Microplane or fine grater (helpful for lemon zest)
Wooden spoon or silicone spatula

I started making versions of this when I was in my "I want something creamy, but I also want to feel like I still made a smart decision" era. Beans are the answer more often than we admit. The first time I nailed the balance: garlicky skillet base, bright lemon, creamy sauce, I ate it standing at the stove with a piece of bread like it was my job. That is still how I test recipes, by the way. If it cannot survive a shameless stove-side bite, it does not make the cut.