20-Minute Creamy White Beans Skillet Meal made with vegan almond cheese sauce and burst cherry tomatoes. Packed with protein, iron, and fiber to help you meet your nutrient requirements. Meal prep this healthy, easy weeknight dinner that everyone will enjoy!
This almond cheese sauce is so creamy and delicious. It transforms simple white beans into a spectacular vegan meal without the need for heavy cream. Serve this Creamy White Bean Skillet Meal on crispy whole grain toast, or with roasted potatoes, farro, or quinoa.
This skillet recipe was inspired by my Vegan Red Beans and Quinoa Rice, these 7-ingredient Creamy Butter Beans, as well as this Zucchini Lasagna (42g protein) recipe on my site. Try my Easy Creamy Miso Beans for another easy and delicious bean recipe!
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👩🏼🌾 Ingredients
- White beans add protein, iron, and fiber to this skillet meal. Cannellini beans are higher in protein than the other white beans, but all varieties work.
- Use cherry or grape tomatoes for this recipe. They are similar in size, and cook quickly, balancing this dish with their juices. Plus, their high vitamin C content helps with absorbing the iron from the beans and greens. Halve them for quicker cooking.
- Almonds are healthy, and a good source of protein, fiber and heart healthy fats, which contribute to a feeling of fullness, and aid in digestion. Blanched almonds are almonds that have has their skins removed. This makes for a smoother sauce, but feel free to use raw almonds with their skins.
- Fortified Nutritional yeast is high in vitamin B12, and is a source of complete protein. Even more, it gives these creamy white beans an addictive cheesy taste.
- Unsulphured blackstrap molasses is a thick, dark, bittersweet robust syrup and is a by product of the sugar refining process. It is an excellent source of nutrients, especially iron. However, feel free to use maple syrup instead.
See recipe card for quantities.
🧅 Substitutions
- Red onion - use yellow onion or shallots instead as desired
- White beans - use cannellini, navy, Great Northern or pinto beans
- Nutritional yeast - substitute with tamari or soy sauce, or 1 tablespoon mellow miso dissolved in 1 ½ tablespoons water
- Almonds - use raw cashews or walnuts instead
- Chopped greens - add chopped Swiss chard, spinach, or kale for more iron and nutrients
- Hemp hearts - garnish with hemp hearts for more protein
Try my High-Protein Freezer-Friendly Veggie Wraps for a quick weeknight dinner. Visit my Vegan Bean Recipes page for more protein-packed weeknight dinner ideas.
📖 Instructions
Step 1. Heat the oil in a large skillet over medium-high heat. Cook the red onion for about 5 minutes, or until translucent. Add the garlic and cook for 30 seconds more.
Step 2. Transfer the cherry tomatoes to the skillet and cook for about 10 minutes, or until they break down, stirring frequently. Add a splash of water or veggie broth if the skillet becomes too dry.
Step 3. Then use the side of a spatula, or potato masher to mash the tomatoes while simmering, until a sauce forms, adding more water or broth as needed.
Step 4. Make the almond cheese sauce: Meanwhile, place the almonds, ¾ cup water, olive oil, lemon juice, garlic, smoked paprika, onion powder, chipotle, cayenne, and nutritional yeast inside the canister of a blender. Blend until a smooth cream forms.
Step 5. Add the white beans, and about one-half of the almond cheese sauce to the skillet with the tomatoes. Mix to combine and cook for about 5 minutes over medium-low heat, stirring frequently.
Step 6. Add water or veggie broth as needed, the chopped greens (if using), and more almond cream until the desired texture. Season with lemon juice, salt and pepper. Garnish with hemp seeds as desired.
💡 Expert Tips
- For larger cherry tomatoes, cut them in half before cooking so they break down more quickly and are easier to mash. Use the side of a spatula, potato masher, or immersion blender to smash them.
- Storage: Refrigerate any remaining creamy white beans in an airtight container for up to 4 days.
🙋🏽♀️ Recipe FAQs
Yes! Store any leftovers in a freezer-safe container and freeze for up to three months. Thaw in the refrigerator or microwave. Reheat on the stove top or microwave, adding more water or veggie broth as needed.
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📖 Recipe
Creamy White Bean Skillet Meal
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Ingredients
- 1 tablespoon olive oil or vegetable broth
- ½ red onion small dice
- 4 large garlic cloves minced
- 2 pints cherry tomatoes or grape tomatoes (about 4 cups), halved
- 2 (15-ounce) cans white beans (cannellini, navy, Great Northern), drained and rinsed, or 3 cups cooked
For the almond cheese sauce:
- 1 cup blanched almonds soaked in boiling water for 30 minutes, drained
- 2 tablespoons olive oil optional
- 1 tablespoon fresh lemon juice plus more as needed
- 2 cloves garlic
- 1 teaspoon smoked paprika
- ¾ teaspoon onion powder
- ½ teaspoon chipotle powder
- ¼ teaspoon cayenne pepper
- 1 tablespoon nutritional yeast
- 2 teaspoons maple syrup or unsulphured blackstrap molasses
Optional:
- 2 cups finely chopped Swiss chard or spinach or kale
- 2 tablespoons hemp hearts
Instructions
- Heat the oil in a large skillet over medium-high heat. Cook the red onion for about 5 minutes, or until translucent. Add the garlic and cook for 30 seconds more.
- Transfer the cherry tomatoes to the skillet and cook for about 10 minutes, or until they break down, stirring frequently. Add a splash of water or veggie broth if the skillet becomes too dry. Then use the side of a spatula, or potato masher to mash the tomatoes while simmering, until a sauce forms, adding more water or broth as needed.
- Make the almond cheese sauce: Meanwhile, place the almonds, ¾ cup water, olive oil, lemon juice, garlic, smoked paprika, onion powder, chipotle, cayenne, nutritional yeast , and maple syrup inside the canister of a blender. Blend until a smooth cream forms. Add more water as needed.
- Add the white beans, and about one-half of the almond cheese sauce to the skillet with the tomatoes. Mix to combine and cook for about 5 minutes over medium-low heat, stirring frequently. Add water or veggie broth as needed, the chopped greens (if using), and more almond cream until the desired texture.
- Season with lemon juice, salt and pepper. Garnish with hemp seeds for more protein as desired.
Notes
- For larger cherry tomatoes, cut them in half before cooking so they break down more quickly and are easier to mash. Use the side of a spatula, potato masher, or immersion blender to smash them.
- Storage: Refrigerate any remaining creamy white beans in an airtight container for up to 4 days.
Nutrition
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Neela says
Made the recipe exactly as shared and IT TASTES AMAZING! I wish I had more to write but I was speechless because the flavors have so much dimension.So yummy!
Nisha Melvani, RDN says
Awwww thank you! So happy to hear how much you enjoyed these beans.
Nicole H says
I am very happy with how this recipe came out. I used almond butter instead of cooking the almonds because it's what I had on hand and it still came out very well. I made it for my family for lunch and I will definitely be making it again.
Nisha Melvani, RDN says
I'm so glad you enjoyed it. Thank you so much.
Jen says
Hi
(From Australia:))
Yes this recipe looks yummy 🌟
I’ve scrolled down here to see if anyone has asked about an almond butter replacement for this recipe.
I have a large jar here already.
Just wondering if you can suggest how many tablespoons of this would be an appropriate proportion for this recipe.
Cheers:)
Nisha Melvani, RDN says
Hi. Yes, you can use almond butter. I would start with 1/4 cup and add water as needed until the desired consistency.
Karen ML says
Fast recipe to whip up on a busy weeknight and soooo delicious!!
Nisha Melvani, RDN says
Thank you so much for leaving a comment. I'm thrilled you enjoyed it.
Lauren says
One of my favorite recipes! In my weekly rotation 🙂 perfection !
Nisha Melvani, RDN says
So glad you are enjoying it. Thank you for leaving a comment:)
Chrissi Keith says
This recipe is a 10/10!
Nisha Melvani, RDN says
Awww thank you
Nikki says
Will be adding this recipe to our list of family favorites. Served with gluten free toast. Healthy, high protein, delicious and filling. Thank you.
Nisha Melvani, RDN says
Really happy to hear that it was such a hit! Thank you.
Ross says
It seems a bit misleading to say that the prep is 5 mins, and also that you need to blanch almonds for 30 mins within that prep
Nisha Melvani, RDN says
Hi. If you own a good high-speed blender you likely do not need to soak the almonds. Otherwise you can soak them in very hot water for 15 minutes.
Mikayla says
Tastes great, everyone at the friendsgiving loved it. Only downside it that it does NOT take 20 minutes - more like an hour plus. Additionally, it was a bit too sweet for my taste. Add fresh herbs, decrease the maple syrup, and include the time to boil the almonds, then it's perfect.
Nisha Melvani, RDN says
It should not take so long but I'm glad you still enjoyed the recipe. Thanks for your tips.
Tory says
This was so good! Second time making it and still so yummy! I only used half the cashew cream the first time and froze the rest and it reheated amazingly! So good and easy and toddler approved.
Nisha Melvani, RDN says
So glad your toddler also enjoyed this recipe! Thank you for leaving a comment.
Alyssa says
Was short on tomatoes and out of nutritional yeast and nuts, so I subbed some tomato paste, coconut aminos, and tahini, and added crushed red pepper and extra lemon. Almost went through a whole loaf of rosemary sourdough because the beans were so good!! I’m not vegan, but the tangy and smoky flavors were soooo satisfying I didn’t miss meat at all. Looking forward to eating this for every meal until it’s gone!
Nisha Melvani, RDN says
This is such a lovely comment. Thank you so much for taking the time to write it.
Denise Stevens says
Wow! This is really tasty. I’m not familiar with Vegan cooking, but I saw this on YouTube Shorts and thought I’d try it. I really love the flavors. Thank you for sharing!
Nisha Melvani, RDN says
I'm so glad you gave it a try! Thank you for commenting.
Mindy says
Is there a substitute for the almonds in the sauce for nut free families!?
Nisha Melvani, RDN says
Yes! You can use sunflower seeds.
Beth says
I had some vine ripened tomatoes to use up, so I quartered them and roasted onion, garlic & tomatoes in the oven - nice extra caramelization & depth of flavor
Nisha Melvani, RDN says
Sounds so delicious! Thank you!!!
Andrea Smith says
This recipe is delicious. It is very easy to make and has an elevated, gourmet tasting experience. Thanks for creating and sharing!
Nisha Melvani says
Thank you for trying it and commenting. I'm so glad you enjoyed it. The almond chipotle sauce definitely elevates the dish!
Anne Darroch says
Made this for dinner tonight and it was delicious! I served it with cabbage and red rice. The flavour was so good, the creamy sauce took the dish to another level, will definitely make this again.
Nisha Melvani says
Yay! I'm so glad! Thank you for giving it a try. Have a great week.
DeborahAnn says
Tried the Almond Cheese Sauce minus oil, and n yeast, substituted banana pepper for chipotle, on garden fresh steamed potatoes, broccoli and g zucchini, with onion red pepper and parsley Out of This World Delicious- next time on cauliflower!!!!!!
Nisha Melvani says
Will be amazing with cauliflower! Yours sounds delicious!
Linda says
Just made this! It is DELISH!!!!
Nisha Melvani says
So glad you enjoyed it. Thank you.
LynD says
I forgot to buy the almonds, do you think if I soak whole almonds it will work? Or use cashews? Thanks, this looks so delicious!
Nisha Melvani says
Hi. Either is fine, Cashews will be richer and creamier but almonds have a better fat profile. The raw almonds will be the healthiest option but a bit less creamy with the skins.
LynD says
This turned out FANTASTIC! I could eat the whole thing right now, so full of flavor. I soaked the almonds and the skins popped right off. I used my new Nutribullet rather than Vitamix and it's pretty creamy. Thank you so much for such a delicious recipe!
Nisha Melvani says
I love the Nutribullet too! So convenient. I'm thrilled you enjoyed the recipe. Thank you.
Maneesha says
What a great recipe, Nisha! I had this on sourdough, and it was da bomb! Thank you for a hit recipe!
Nisha Melvani says
I'm so glad you are a fan! Enjoy the rest of your day. Thank you.
Mary Lou Pedreiro says
Hi, I was reading your recipe for the creamy beans when I happened to notice that in the ingredients you included maple syrup but it was not included in step 3 on how to make the sauce. Just thought you might want to know so you can make a correction in the recipe. It looks really good, I would like to make it.
Nisha Melvani says
Thank you so much! I just included it.
Mary says
This looks delicious. I’m going to make this for dinner tonight!
Nisha Melvani says
Yayyy enjoy:)
Sheri says
I'm getting ready for bariatric surgery in a couple days and was looking for recipes with a good amount of protein (and lots of flavor!) for my soft food stage and came across this. It looks delicious!! Do you think this would freeze well? My portions will be so small that it'll take me a while to eat it and I meal prep anyway. Thank you for such lovely recipes! I can't wait to try many of them!
Nisha Melvani, RDN says
Hi. I hope the surgery goes well. This recipe will freeze well. Thaw in the refrigerator overnight and add water or broth when reheating to thin it out to the desired consistency. I would freeze it in portions in freezer cube trays such as Souper Cubes.