I recently prepared a recipe featuring olive oil, garlic, and cherry tomatoes enriched with ripe tomato paste and smooth white beans. Blending such ingredients with cashew cream and leafy greens yields a vegan stew that is unique and delightfully balanced, keeping me intrigued until the last bite.

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I recently discovered this Creamy Vegan Tomato White Bean Stew and I just had to share it with you. I learned how to make this refreshing and satisfying stew in only 25 minutes.

My version starts with a tablespoon of olive oil in a pot, then I add a diced medium onion and 3 minced garlic cloves until they soften up. I throw in 2 cups of halved cherry tomatoes and 2 tablespoons of tomato paste for that tangy burst of flavor.

Next, I stir in a can of white beans (drained and rinsed) along with 2 cups of vegetable broth, and let it simmer so the flavors really mingle. Shortly before serving, I mix in 2 cups of chopped kale for an extra punch and finish it off with 1/2 cup of cashew cream.

Season with salt, black pepper and a pinch of red pepper flakes if you’re feeling adventurous. Its an ideal vegan stew that fits perfectly in any meatless meal lineup.

Why I Like this Recipe

I like this recipe because it’s super easy to make, even when I’m in a rush and dont have that much time in the kitchen. The mix of flavors from the sweet cherry tomatoes and savory tomato paste really makes it feel cozy and satisfying. I also love how the cashew cream gives it an amazingly creamy texture, without needing any dairy, which is a big win for me. Plus, I appreciate that it packs in a lot of healthy ingredients like white beans and nutrient-rich greens so I feel good about eating it even when I’m treating myself.

Ingredients

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Olive oil: Provides heart healthy fats and helps absorb nutrients in the dish.
Onions: Packed with fiber and antioxidants, they add a natural sweetness to the stew.
Garlic: Boosts the immune system and gives a bold, slightly spicy kick.
Cherry tomatoes: They deliver vitamins along with a tangy, slightly sweet burst.
White beans: Full of protein and fiber, making the stew hearty and satisfying.
Kale/Spinach: Loaded with vitamins and fiber, offering a solid nutrient boost.
Cashew cream: Makes the stew creamy and rich while lending a subtle nutty taste.
Vegetable broth: Infuses the stew with a savory flavor and acts as a nourishing base.

Ingredient Quantities

1 tbsp olive oil

1 medium onion, diced

3 cloves garlic, minced

2 cups cherry tomatoes, halved

2 tbsp tomato paste

1 can (15 oz) white beans, drained and rinsed

2 cups vegetable broth

2 cups chopped kale or spinach

1/2 cup cashew cream

Salt, to taste

Black pepper, to taste

A pinch red pepper flakes (optional)

How to Make this

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1. Heat 1 tbsp olive oil in a large pot over medium heat.

2. Add the diced onion to the pot and sauté it for about 3-4 minutes, until its softened. Then toss in the minced garlic and cook for another minute.

3. Stir in the halved cherry tomatoes and let them soften for about 3 minutes.

4. Mix in the 2 tbsp tomato paste so it coats the tomatoes well.

5. Add the drained and rinsed white beans and pour in the 2 cups vegetable broth. Bring the mixture to a gentle simmer.

6. Throw in the chopped kale or spinach and cook until the greens have wilted, which should take about 2-3 minutes.

7. Carefully stir in the 1/2 cup cashew cream to give the stew its creamy texture.

8. Season the stew with salt, black pepper, and if you like a bit of heat, a pinch of red pepper flakes.

9. Let the stew simmer for another few minutes so the flavors meld together, then serve hot and enjoy!

Equipment Needed

1. Large pot for sautéing and simmering
2. Measuring spoons to measure olive oil and tomato paste
3. Knife for dicing the onion, mincing garlic, halving tomatoes, and chopping the greens
4. Cutting board for all your chopping needs
5. Wooden spoon or spatula for stirring the veggies and beans
6. Can opener for the white beans
7. Colander to drain and rinse the beans
8. Measuring cup for the vegetable broth and cashew cream
9. Ladle or a large serving bowl for serving the stew

FAQ

Q: Can I use spinach instead of kale? A: Yup, you can swap out the kale for spinach. They both work fine and give the stew a great texture.

Q: How do I make the cashew cream? A: It's easy. Soak raw cashews in water for a few hours or overnight, then blend them with a bit of fresh water until smooth. You can also use store-bought cream if you don't want to make your own.

Q: How long should I let the stew simmer? A: Once you add the broth and other ingredients, let it simmer for around 15-20 minutes so the flavors mix well and the veggies soften up.

Q: Can I add other vegetables? A: Sure thing. Feel free to toss in other veggies like carrots or bell peppers if you want more variety in texture and flavor.

Q: Is this stew gluten and soy free? A: Yes, it's created to be both gluten and soy free, so it's a good option if you have those restrictions.

Creamy Vegan Tomato White Bean Stew Recipe Substitutions and Variations

Instead of olive oil, you can use avocado oil or even canola oil if you dont have much on hand
If you can’t find white beans, try cannellini beans or even a can of chickpeas for a similar texture
Out of cherry tomatoes? Regular diced tomatoes or even canned tomatoes can work just fine
If you’re low on tomato paste, a few extra fresh tomatoes cooked down really comes in handy

Pro Tips

1. Make sure you don’t overcook the onions or garlic, cuz burnt garlic can ruin the taste. Let them soften nicely before adding the tomatoes.

2. When adding the greens, be careful not to cook them too long otherwise they might turn mushy and lose their color. You just want them to wilt a bit.

3. Stir in the cashew cream slowly and mix it well so the stew stays smooth and creamy without any lumps.

4. Taste your stew as you go and season gradually, since you can always add more salt or pepper later but it’s kinda hard to fix if you add too much.