Indulge in the rich, velvety texture and nutty flavor of creamy vegan white beans! Whether you’re a seasoned vegan or just exploring plant-based options, these 20 mouthwatering recipes will satisfy your cravings and leave you wanting more. From comforting soups to satisfying pasta dishes, and from savory dips to flavorful salads, we’ve got you covered with our collection of deliciously creamy vegan white bean recipes.
Get ready to experience the versatility and convenience of using canned or cooked white beans as a base for a wide range of international-inspired dishes, all without sacrificing an ounce of flavor. Whether you’re in the mood for something warm and comforting or light and refreshing, we’ve got the perfect recipe to fit your taste buds’ whim.
Stay tuned for our next installment, where we’ll dive into the world of creamy vegan white bean recipes, exploring flavors from around the globe and sharing our top picks for a culinary adventure that’s sure to delight!
Vegan White Bean and Kale Soup
This comforting soup is a perfect blend of creamy white beans, nutritious kale, and aromatic spices. Serve with crusty bread for a satisfying meal or as a light lunch.
Ingredients:
– 1 can cannellini beans, drained and rinsed
– 2 cups vegetable broth
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 cups curly kale, stems removed and chopped
– 1 teaspoon dried thyme
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 2 tablespoons olive oil
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the vegetable broth, cannellini beans, thyme, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Stir in the chopped kale and continue cooking until wilted, about 5-7 minutes more.
5. Serve hot, garnished with crusty bread or a sprinkle of nutritional yeast, if desired.
Cooking Time: 30-35 minutes
Creamy Vegan White Bean Pasta
This comforting pasta dish combines the creaminess of cashew sauce with the comfort of cannellini beans and al dente pasta, perfect for a cozy evening meal. This vegan take on classic white bean pasta is quick to make and packed with flavor.
Ingredients:
– 8 oz. pasta (such as pappardelle or fettuccine)
– 1 can (15 oz.) cannellini beans, drained and rinsed
– 1/2 cup cashews
– 1/4 cup water
– 2 tbsp olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a blender or food processor, combine cashews, water, olive oil, and garlic. Blend until smooth and creamy, adding more water if needed.
3. In a large skillet, combine cannellini beans and blended cashew sauce. Stir to combine.
4. Add cooked pasta to the skillet and toss with bean mixture until well coated.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley or thyme if desired.
Cooking Time: 20-25 minutes
Spicy Vegan White Bean Chili
Warm up with this hearty and flavorful vegan white bean chili, packed with spices and a kick of heat. Perfect for a cozy night in or a quick lunch.
Ingredients:
– 1 can (15 oz) cannellini beans, drained and rinsed
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 2 tsp chili powder
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper (adjust to taste)
– 1 can (14.5 oz) diced tomatoes
– 2 cups vegetable broth
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. In a large pot, sauté onion, garlic, and red bell pepper in a little water until tender.
2. Add chili powder, cumin, smoked paprika, and cayenne pepper; cook for 1 minute.
3. Add cannellini beans, diced tomatoes, and vegetable broth. Season with salt and pepper.
4. Bring to a simmer and let cook for 20-25 minutes or until flavors have melded together.
Cooking Time: 25 minutes
Garlic Herb Vegan White Bean Dip
This creamy and aromatic dip is perfect for snacking or serving at your next gathering. Made with cannellini beans, garlic, and fresh herbs, it’s a deliciously healthy alternative to traditional dips.
Ingredients:
– 1 can (15 oz) cannellini beans, drained and rinsed
– 2 cloves garlic, minced
– 1/4 cup fresh parsley, chopped
– 1/4 cup fresh basil, chopped
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. In a blender or food processor, combine cannellini beans, garlic, parsley, basil, olive oil, and lemon juice.
2. Blend until smooth and creamy, stopping to scrape down the sides of the blender as needed.
3. Season with salt and pepper to taste.
4. Serve warm or at room temperature with your favorite dippers, such as pita chips or crudités.
Cooking Time: 5 minutes
Vegan White Bean and Avocado Toast
Vegan White Bean and Avocado Toast: A creamy and nutritious breakfast or snack option that’s perfect for any time of day.
Ingredients:
– 1 can white beans (such as cannellini or navy), drained and rinsed
– 2 ripe avocados, mashed
– 2 slices whole grain bread
– 1/4 cup lemon juice
– Salt and pepper to taste
– Optional: garlic powder, red pepper flakes, or chopped fresh herbs for added flavor
Instructions:
1. Preheat your toaster or toaster oven to 375°F (190°C).
2. Spread the white beans on one slice of bread.
3. Top with mashed avocado, leaving a small border around the edges.
4. Squeeze lemon juice over the top and sprinkle with salt and pepper.
5. Place the second slice of bread on top to create a sandwich.
6. Toast for 2-3 minutes, or until the bread is lightly toasted.
7. Serve warm, garnished with optional seasonings if desired.
Cooking Time: 10-12 minutes
Roasted Red Pepper and White Bean Stew
This hearty stew combines the rich flavors of roasted red peppers with creamy white beans, perfect for a cozy dinner or lunch. With minimal ingredients and easy preparation, this recipe is a great addition to your weeknight rotation.
Ingredients:
– 2 large red bell peppers
– 1 can (15 oz) cannellini beans, drained and rinsed
– 4 cups vegetable broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast the red bell peppers by placing them on a baking sheet and drizzling with a little water. Roast for 30-40 minutes, or until charred and blistered.
3. In a large pot, sauté the chopped onion and minced garlic until softened.
4. Add the roasted red peppers, cannellini beans, vegetable broth, and thyme to the pot. Season with salt and pepper to taste.
5. Bring the stew to a simmer and cook for 20-25 minutes or until heated through.
Cooking Time: 45-50 minutes
Vegan White Bean and Spinach Curry
Vegan White Bean and Spinach Curry: A flavorful and nutritious curry that combines the creaminess of white beans with the earthy taste of spinach, all in a rich and aromatic sauce.
Ingredients:
– 1 can cannellini beans (15 oz), drained and rinsed
– 2 cups fresh spinach leaves
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can coconut milk (14 oz)
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add onion and garlic; cook until softened, about 5 minutes.
3. Stir in curry powder, cumin, turmeric, and cayenne pepper (if using); cook for 1 minute.
4. Add cannellini beans, coconut milk, salt, and pepper. Bring to a simmer.
5. Reduce heat to low; let cook while stirring occasionally for 15-20 minutes or until sauce thickens.
6. Stir in spinach leaves; cook until wilted.
7. Taste and adjust seasoning as needed.
8. Garnish with cilantro leaves (if using). Serve over rice, naan, or with your favorite sides.
Cooking Time: 25-30 minutes
Lemon Garlic Vegan White Bean Salad
Brighten up your meal with this refreshing and flavorful salad, packed with creamy white beans, tangy lemon, and aromatic garlic.
Ingredients:
– 1 cup cooked white beans (such as cannellini or navy)
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped red onion (optional)
Instructions:
1. In a large bowl, combine the cooked white beans, garlic, lemon juice, and olive oil.
2. Season with salt and black pepper to taste.
3. Stir in the chopped parsley and red onion (if using).
4. Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld together.
5. Serve chilled or at room temperature.
Cooking Time: 5-10 minutes (prep time), 30 minutes (chilling time)
Vegan White Bean and Mushroom Risotto
This creamy, comforting risotto is a perfect blend of tender Arborio rice, rich white beans, and earthy mushrooms. A great option for a cozy night in or as a side dish to impress your guests.
Ingredients:
- 1 cup Arborio rice
- 4 cups vegetable broth, warmed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 8 oz cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions:
- In a large saucepan, heat the olive oil over medium-high. Add the onion and cook until translucent, about 3-4 minutes.
- Add the mushrooms and garlic; cook until the mushrooms release their liquid and start to brown (about 5 minutes).
- Introduce the Arborio rice and stir to coat with oil and mix with the mushroom mixture. Cook for 1 minute.
- Adequately warm the vegetable broth in a separate pot. Add one cup of broth to the rice mixture, stirring constantly until absorbed. Repeat this process until all broth is used (about 20-25 minutes).
- Stir in the cannellini beans and season with thyme, salt, and pepper.
Cooking Time: About 25-30 minutes.
Smoky Vegan White Bean and Sweet Potato Hash
This hearty hash combines smoky flavors with creamy texture from white beans and sweet potatoes, perfect for a cozy brunch or dinner. The smoked paprika adds depth without overpowering the dish.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 can (15 oz) cannellini beans, drained and rinsed
– 2 tbsp olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp smoked paprika
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
3. In a large skillet, heat remaining 1 tbsp olive oil over medium-high. Add onion and garlic; cook for 5 minutes, or until softened.
4. Stir in cannellini beans, smoked paprika, salt, and pepper. Cook for an additional 2-3 minutes.
5. Once sweet potatoes are done, add them to the skillet with the bean mixture. Toss to combine and serve hot, garnished with fresh herbs.
Cooking Time: 35-40 minutes
Vegan White Bean and Tomato Casserole
This hearty casserole combines creamy cannellini beans with fresh tomatoes and aromatic herbs, perfect for a cozy dinner or potluck gathering.
Ingredients:
– 1 can (15 oz) cannellini beans, drained and rinsed
– 2 cups chopped fresh tomatoes
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup vegan cheddar shreds (such as Daiya)
– 1 tsp dried oregano
– 1/2 tsp smoked paprika
– Salt and pepper to taste
– 1 tbsp olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add onion and cook until translucent, about 5 minutes.
3. Add garlic and cook for an additional minute.
4. Stir in cannellini beans, chopped tomatoes, oregano, smoked paprika, salt, and pepper.
5. Pour the mixture into a 9×13 inch baking dish.
6. Sprinkle vegan cheddar shreds on top.
7. Bake for 30-35 minutes or until the casserole is golden brown.
Cooking Time: 30-35 minutes
Creamy Vegan White Bean and Potato Chowder
Warm up with a comforting bowl of Creamy Vegan White Bean and Potato Chowder!
Ingredients:
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 medium potato, peeled and diced
– 1 can cannellini beans, drained and rinsed
– 4 cups vegetable broth
– 1/2 cup non-dairy milk (such as soy or almond)
– 2 tablespoons vegan butter or margarine
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. In a large pot, sauté the onion and garlic in vegan butter over medium heat until softened.
2. Add the diced potato, cannellini beans, vegetable broth, and non-dairy milk. Bring to a simmer.
3. Reduce heat to low and let cook for 20-25 minutes, or until the potatoes are tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley or thyme if desired.
Cooking Time: 25 minutes
Vegan White Bean and Lentil Burgers
These flavorful burgers are made with a combination of creamy cannellini beans and nutritious lentils, perfect for a satisfying plant-based meal. With a crispy exterior and tender interior, they’re sure to become a new favorite.
Ingredients:
– 1 cup cooked white beans (cannellini or navy)
– 1/2 cup cooked brown or green lentils
– 1/4 cup rolled oats
– 1/4 cup breadcrumbs
– 1/4 cup finely chopped onion
– 2 cloves garlic, minced
– 1 tablespoon tomato paste
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat a non-stick skillet or grill over medium-high heat.
2. In a large bowl, mash the white beans using a fork or potato masher.
3. Add the lentils, oats, breadcrumbs, onion, garlic, tomato paste, and smoked paprika to the bowl. Mix well.
4. Using your hands, shape the mixture into 4-6 patties, depending on desired size.
5. Cook the patties for 3-4 minutes per side, or until golden brown and crispy. Serve immediately.
Cooking Time: 12-15 minutes
Rosemary Vegan White Bean and Butternut Squash Stew
This comforting stew combines the creamy texture of cannellini beans with the sweetness of roasted butternut squash, all tied together with the earthy flavor of rosemary. Perfect for a chilly evening, this vegan stew is sure to become a new favorite.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 1 can cannellini beans, drained and rinsed
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 2 sprigs fresh rosemary, chopped
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 4 cups vegetable broth
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash for 45 minutes, or until tender.
3. In a large pot, heat olive oil over medium heat. Add garlic and cook for 1 minute.
4. Add the cannellini beans, rosemary, salt, and pepper. Cook for 2-3 minutes.
5. Add the roasted butternut squash and vegetable broth to the pot. Simmer for 20-25 minutes or until the flavors have melded together.
6. Serve hot, garnished with additional rosemary if desired.
Cooking Time: 1 hour 15 minutes
Vegan White Bean and Artichoke Dip
This rich and flavorful dip is a perfect blend of creamy cannellini beans, artichoke hearts, and savory spices. Serve it with crudités, crackers, or pita chips for a delicious vegan snack.
Ingredients:
– 1 (15 oz) can cannellini beans, drained and rinsed
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1/2 cup vegan mayonnaise
– 1 tablespoon lemon juice
– 1 clove garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a blender or food processor, combine cannellini beans, artichoke hearts, mayonnaise, lemon juice, garlic, oregano, salt, and pepper.
3. Blend until smooth, stopping to scrape down the sides of the bowl as needed.
4. Transfer the mixture to a 9-inch (23 cm) baking dish or a small cast-iron skillet.
5. Bake for 20-25 minutes, or until warm and lightly browned on top.
6. Serve warm, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Mediterranean Vegan White Bean Salad
This refreshing salad combines the creamy goodness of cannellini beans with the bright flavors of the Mediterranean, perfect for a light and satisfying meal or as a side dish.
Ingredients:
– 1 can (15 oz) cannellini beans, drained and rinsed
– 1/2 cup chopped fresh parsley
– 1/4 cup chopped fresh basil
– 1/4 cup chopped Kalamata olives
– 1/4 cup artichoke hearts, canned or marinated in water
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the cannellini beans, parsley, basil, olives, and artichoke hearts.
2. Drizzle with lemon juice and olive oil, tossing gently to coat.
3. Season with salt and pepper to taste.
4. Serve immediately or refrigerate for up to 24 hours before serving.
Cooking Time: None! Just assemble and serve.
Vegan White Bean and Coconut Curry
This creamy and aromatic curry is a perfect blend of comforting flavors, featuring tender white beans and coconut milk as the star ingredients. It’s a great option for a cozy night in or a meal prep option for the week.
Ingredients:
– 1 can (15 oz) cannellini beans, drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) coconut milk
– 1 cup vegetable broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a large pot, sauté onions and garlic until softened.
2. Add curry powder, cumin, turmeric, and cayenne pepper (if using). Cook for 1 minute.
3. Stir in coconut milk and vegetable broth. Bring to a simmer.
4. Add white beans and season with salt and pepper. Simmer for 20-25 minutes or until beans are tender.
5. Garnish with fresh cilantro leaves and serve over rice, noodles, or with naan bread.
Cooking Time: 25-30 minutes
Spicy Vegan White Bean and Corn Tacos
This recipe combines the creamy richness of cannellini beans with the sweetness of corn and a kick of heat from diced jalapeños. Perfect for a quick and flavorful vegan meal.
Ingredients:
– 1 can cannellini beans, drained and rinsed
– 1 cup frozen corn kernels, thawed
– 1/2 cup diced red bell pepper
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– 6-8 corn tortillas
– Optional toppings: avocado, sour cream, shredded lettuce, diced tomatoes
Instructions:
1. In a large skillet, heat the olive oil over medium-high heat.
2. Add the onion, bell pepper, and garlic; cook until tender, about 5 minutes.
3. Add the cannellini beans, corn kernels, cumin, salt, and pepper; stir to combine.
4. Add the chopped jalapeño and cook for an additional 2-3 minutes, stirring occasionally.
5. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble the tacos by spooning the bean and corn mixture onto a tortilla and topping with desired toppings.
Cooking Time: 15-20 minutes
Vegan White Bean and Zucchini Fritters
These crispy fritters are a delightful twist on traditional fritters, packed with the creamy goodness of cannellini beans and the sweetness of zucchini. Perfect as an appetizer or side dish.
Ingredients:
– 1 can cannellini beans, drained and rinsed
– 1 medium zucchini, grated
– 1/2 cup all-purpose flour
– 1/4 cup cornstarch
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon lemon juice
– 1/4 cup olive oil
– Vegan egg replacement (e.g., flaxseed or chia seeds)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, mash the cannellini beans using a fork.
3. Add grated zucchini, flour, cornstarch, salt, and pepper to the bowl. Mix until combined.
4. Stir in lemon juice and olive oil.
5. Using a spoon or small scoop, drop small portions of the mixture onto a baking sheet lined with parchment paper.
6. Bake for 15-20 minutes, or until crispy and golden brown.
Cooking Time: 15-20 minutes
Herbed Vegan White Bean and Quinoa Bowl
A flavorful and nutritious bowl filled with creamy white beans, nutty quinoa, and fresh herbs, perfect for a quick and satisfying meal.
Ingredients:
– 1 cup cooked white beans (such as cannellini or navy)
– 1 cup cooked quinoa
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 2 tablespoons fresh parsley, chopped
– 1 tablespoon fresh basil, chopped
– Salt and pepper to taste
– Optional: lemon wedges for serving
Instructions:
1. In a medium pan, heat the olive oil over medium heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the garlic and cook for an additional minute.
4. Stir in the cooked white beans, parsley, basil, salt, and pepper.
5. Cook for 1-2 minutes, allowing the flavors to meld together.
6. Serve the bean mixture over quinoa in a bowl. Garnish with lemon wedges, if desired.
Cooking Time: 15-20 minutes
Summary
Get ready to indulge in a world of creamy, comforting, and deliciously satisfying vegan recipes featuring white beans as the star ingredient! This collection of 20 mouth-watering dishes will delight your taste buds and leave you feeling full and content. From hearty soups and stews to flavorful salads and dips, these recipes showcase the versatility of white beans in a variety of cuisines and flavor profiles. Whether you’re looking for a quick weeknight meal or a special occasion dish, this article has something for everyone.
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