Vegan Creamy Tomato White Bean Stew
A hearty, plant-based stew that combines cannellini beans with fresh cherry tomatoes, sun-dried tomatoes, and aromatic garlic in a rich, creamy base. The addition of vegan cream cheese creates a luxurious texture while baby greens add freshness and color. Perfect for a comforting weeknight dinner, this versatile stew can be served over rice, quinoa, or enjoyed with crusty bread. The combination of fresh and sun-dried tomatoes provides depth of flavor, while fresh basil and lemon juice brighten the entire dish.
Ingredients
- 1 tablespoon avocado or olive oil
- 1 small yellow onion, sliced
- 8 oz cherry tomatoes, halved
- 4 cloves garlic, minced
- ¼ cup sun-dried tomatoes, chopped
- 1 tablespoon tomato paste
- 1 15 oz can cannellini beans or other white beans, drained and rinsed
- 1 ¼ cup vegetable broth
- 1 tablespoon arrowroot starch, tapioca starch, or cornstarch
- 2 cups baby greens, like baby arugula or spinachchopped kale, chopped chard1:1leafy-greens
need longer cooking time
- ¼ cup vegan cream cheesecoconut cream, cashew cream1:1dairy-free
different richness level
- salt and pepper, to taste
- 1 small lemon, juiced
- ¼ cup fresh basil, sliced(optional)
Instructions
- 1
Heat oil in a medium saucepan over medium heat and saute onion for 3 minutes
- 2
Add cherry tomatoes and cook for 5 minutes until softened, stirring frequently
- 3
Add garlic, sun-dried tomatoes, and tomato paste, cooking and stirring constantly for one minute until fragrant and tomato paste darkens
- 4
Whisk arrowroot starch with a splash of broth in a separate bowl, then mix into remaining vegetable broth
- 5
Pour broth mixture into pan, add beans, and cook for 5 minutes at low simmer until slightly thickened
- 6
Stir in cream cheese until melted into stew
- 7
Mix in greens and cook until wilted for about 1 minute
- 8
Stir in lemon juice and season with salt and pepper to taste
- 9
Top with fresh basil before serving
Tips
Whisk the starch with broth thoroughly to prevent lumps from forming in your stew
Don't overcook the greens - they should just wilt to maintain their bright color and nutrients
Taste and adjust seasoning at the end, as the beans and broth may already contain salt
Good to Know
Refrigerate for up to 4 days in an airtight container. The stew may thicken when cold - add a splash of broth when reheating.
Can be made 1-2 days ahead without the greens. Add greens when reheating to maintain their texture and color.
Serve hot over rice, quinoa, or with crusty bread. Can also be enjoyed as a standalone soup.
Common Mistakes
Don't skip whisking the starch with broth first to avoid lumpy stew
Add greens at the very end to prevent overcooking and color loss
Substitutions
Dairy-Free Swaps
different richness level
General Alternatives
need longer cooking time
FAQ
Can I use regular cream cheese instead of vegan?
Yes, regular cream cheese will work but will make the dish non-vegan. Use the same amount and stir until melted and smooth.
How long will this stew keep in the refrigerator?
The stew will keep for up to 4 days refrigerated. It may thicken when cold, so add broth when reheating.
Can I freeze this stew?
While possible, the cream cheese may separate when thawed. For best results, freeze before adding cream cheese and greens.