Are you looking for deliciously simple, plant-based meal ideas that just happen to be incredibly creamy? Look no further! Today, we’re shining the spotlight on the humble white bean, which lends itself perfectly to a range of mouthwatering and nutritious dishes. From hearty soups and stews to flavorful dips and spreads, these 20 creamy vegan white bean recipes are sure to become staples in your kitchen.
From classic comfort foods like creamy white bean soup and baked potatoes with white beans and spinach, to more exotic flavors like Thai-inspired curry and Indian-style chowder, there’s something for everyone on this list. And the best part? Each recipe is free from animal products, making it perfect for vegans and those looking for dairy-free options.
In this article, we’ll be exploring 20 different ways to enjoy creamy vegan white bean recipes that are both easy to make and packed with flavor. Whether you’re a seasoned cook or just starting out on your plant-based journey, there’s something here for everyone.
Garlic Rosemary White Bean Dip
This savory dip is perfect for snacking or serving at your next gathering. The combination of creamy white beans, pungent garlic, and fragrant rosemary creates a deliciously unique flavor profile.
Ingredients:
– 1 (15 oz) can cannellini beans, drained and rinsed
– 2 cloves garlic, minced
– 2 sprigs fresh rosemary, chopped
– 1/4 cup olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a blender or food processor, combine cannellini beans, garlic, and rosemary. Blend until smooth.
3. With the blender running, slowly pour in olive oil.
4. Season with salt and pepper to taste.
5. Transfer the dip to a serving bowl and garnish with additional rosemary if desired.
Cooking Time: 10-15 minutes
Creamy Vegan White Bean Soup
Warm up with this comforting and creamy soup, made with tender cannellini beans, aromatic vegetables, and a hint of nutmeg.
Ingredients:
– 1 can (15 oz) cannellini beans, drained and rinsed
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 carrots, peeled and sliced
– 1 celery stalk, sliced
– 4 cups vegetable broth
– 1/2 cup unsweetened non-dairy milk (such as soy or almond)
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion, garlic, carrots, and celery; cook until tender, about 8 minutes.
3. Add the vegetable broth, cannellini beans, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the soup has thickened slightly.
4. Stir in the non-dairy milk and adjust seasoning as needed.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 40-45 minutes
Lemon Herb White Bean Salad
Brighten up your meal with this refreshing salad featuring creamy white beans, tangy lemon, and a hint of herbs. This easy-to-make recipe is perfect for a light lunch or as a side dish.
Ingredients:
– 1 cup cooked white beans (cannellini or navy)
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh basil
– 1 clove garlic, minced
– Salt and pepper to taste
Instructions:
1. In a medium bowl, combine the cooked white beans, lemon juice, olive oil, parsley, basil, and garlic.
2. Mix until the ingredients are well combined and the beans are coated with the flavorful mixture.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
5. Serve chilled or at room temperature.
Cooking Time: 10 minutes (not including chilling time)
Spicy White Bean and Kale Stew
This hearty stew combines creamy cannellini beans with the earthy flavor of kale, all wrapped up in a spicy kick from red pepper flakes. Perfect for a cozy night in or as a comforting side dish.
Ingredients:
– 1 can cannellini beans (15 oz), drained and rinsed
– 2 cups curly kale, stems removed and chopped
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 tsp olive oil
– 1/2 tsp red pepper flakes
– Salt and pepper, to taste
– 4 cups vegetable broth
– 1 can diced tomatoes (14.5 oz)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, and red bell pepper. Cook until the vegetables are tender, about 5 minutes.
3. Add the kale, beans, vegetable broth, diced tomatoes, and red pepper flakes. Season with salt and pepper to taste.
4. Bring the stew to a boil, then reduce heat to low and simmer for 20-25 minutes or until the flavors have melded together.
Cooking Time: 25-30 minutes
Vegan White Bean and Mushroom Risotto
A creamy and comforting Italian-inspired dish made with Arborio rice, cannellini beans, and earthy mushrooms.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 8 oz cremini mushrooms, sliced
– 1 can (15.5 oz) cannellini beans, drained and rinsed
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– Nutritional yeast (optional), for a cheesy flavor
Instructions:
1. Heat oil in a large skillet over medium heat. Add onion and garlic; cook until softened, about 3-4 minutes.
2. Add mushrooms; cook until they release their moisture and start to brown, about 5 minutes.
3. Add Arborio rice; cook for 1 minute, stirring constantly.
4. Add broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
5. After 20-25 minutes of cooking, stir in cannellini beans, thyme, salt, and pepper.
6. Serve hot, topped with nutritional yeast (if using) for an extra cheesy flavor.
Cooking Time: 25-30 minutes
Roasted Garlic White Bean Hummus
Elevate your hummus game with the rich flavor of roasted garlic and creamy cannellini beans. This recipe is perfect for snacking, dipping, or as a spread.
Ingredients:
– 1 cup dried cannellini beans, soaked overnight and drained
– 2 cloves garlic, peeled and roasted (see below)
– 1/4 cup lemon juice
– 1/4 cup tahini
– 2 tablespoons olive oil
– 1/2 teaspoon salt
– 3 cups water
– Optional: paprika, parsley, or other garnishes
Roast the Garlic:
Preheat oven to 400°F (200°C). Place garlic cloves on a piece of foil and drizzle with olive oil. Fold foil to create a packet and roast for 30-40 minutes, or until tender.
Instructions:
1. Drain and rinse the beans. In a blender or food processor, combine beans, roasted garlic, lemon juice, tahini, olive oil, salt, and water.
2. Blend on high speed until smooth and creamy, stopping to scrape down sides as needed.
3. Taste and adjust seasoning if desired.
4. Transfer to a serving bowl and garnish with paprika, parsley, or other herbs (optional).
Cooking Time: 10-15 minutes
White Bean and Avocado Toast
Elevate your breakfast or snack game with this creamy and nutritious White Bean and Avocado Toast recipe. With just a few simple ingredients, you’ll be enjoying a flavorful and filling treat in no time.
Ingredients:
– 2 slices of whole grain bread
– 1/4 cup cooked cannellini beans (drained and rinsed)
– 1 ripe avocado, mashed
– 1/2 teaspoon lemon juice
– Salt and pepper to taste
– Fresh parsley or basil leaves for garnish (optional)
Instructions:
1. Toast the bread until lightly browned.
2. Spread the mashed avocado on top of the toast.
3. Spoon the cooked cannellini beans over the avocado.
4. Drizzle with lemon juice and season with salt and pepper to taste.
5. Garnish with fresh parsley or basil leaves, if desired.
6. Serve immediately and enjoy!
Cooking Time: 5-7 minutes
Vegan White Bean and Spinach Curry
A flavorful and nutritious curry that combines creamy cannellini beans with fresh spinach, perfect for a quick weeknight dinner or meal prep.
Ingredients:
– 1 cup dried cannellini beans, soaked overnight and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) diced tomatoes
– 2 cups fresh spinach leaves
– 1 cup vegetable broth
– Salt and pepper, to taste
– Fresh cilantro, for garnish (optional)
Instructions:
1. In a large pot, sauté onions and garlic until softened.
2. Add cumin, curry powder, turmeric, and cayenne pepper (if using); cook for 1 minute.
3. Add soaked and drained cannellini beans, diced tomatoes, spinach leaves, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until beans are tender.
4. Season with salt and pepper to taste. Garnish with fresh cilantro, if desired.
Cooking Time: 25-30 minutes
Tomato Basil White Bean Pasta
This classic Italian-inspired dish combines the creamy richness of white beans with the bright flavors of fresh tomatoes and basil, all wrapped up in a comforting plate of pasta. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 8 oz. pasta (such as pappardelle or fettuccine)
– 1 can (15 oz.) cannellini beans, drained and rinsed
– 2 cups cherry tomatoes, halved
– 1/4 cup fresh basil leaves, chopped
– 2 cloves garlic, minced
– 1/4 cup olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook for 1 minute.
3. Add cherry tomatoes and cook until they release their juices and start to soften, about 3-4 minutes.
4. Stir in cannellini beans, salt, and pepper. Cook for an additional 2 minutes.
5. Combine cooked pasta with tomato-bean mixture. Toss to combine.
6. Top with chopped basil leaves and grated Parmesan cheese (if using).
7. Serve hot and enjoy!
Cooking Time: 15-20 minutes
White Bean and Sweet Potato Chili
This comforting chili recipe combines the creamy texture of cannellini beans with the natural sweetness of roasted sweet potatoes, all wrapped up in a rich and savory broth. Perfect for a chilly evening or a quick lunch.
Ingredients:
– 1 large sweet potato, peeled and cubed
– 1 can (15 oz) cannellini beans, drained and rinsed
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, chopped
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– 4 cups vegetable broth
Instructions:
1. Preheat oven to 400°F (200°C). Toss sweet potatoes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
2. In a large pot, heat remaining 1 tablespoon olive oil over medium heat. Add onion, garlic, and red bell pepper. Cook until vegetables are softened, about 5 minutes.
3. Add cumin, smoked paprika, salt, and pepper to the pot. Cook for 1 minute.
4. Stir in roasted sweet potatoes, cannellini beans, and vegetable broth. Bring to a simmer and cook for 15-20 minutes or until heated through.
Cooking Time: 40-50 minutes
Creamy White Bean and Potato Bake
A comforting side dish that’s perfect for a cozy night in, this Creamy White Bean and Potato Bake is a simple yet satisfying combination of tender potatoes, creamy white beans, and savory herbs.
Ingredients:
– 2 large potatoes, peeled and thinly sliced
– 1 (15 oz) can cannellini beans, drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1/4 cup heavy cream or half-and-half
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine potatoes, cannellini beans, olive oil, onion, garlic, and thyme.
3. Season with salt and pepper to taste.
4. Transfer the mixture to a 9×13-inch baking dish.
5. Pour in heavy cream or half-and-half.
6. Bake for 35-40 minutes, or until potatoes are tender and top is golden brown.
Cooking Time: 35-40 minutes
Vegan White Bean and Corn Chowder
A comforting and flavorful soup perfect for a chilly evening, this chowder combines the creaminess of white beans with the sweetness of corn and the subtle flavor of onions.
Ingredients:
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 can (15 ounces) cannellini beans, drained and rinsed
– 1 cup frozen corn kernels
– 2 cups vegetable broth
– 1/2 teaspoon dried thyme
– Salt and pepper, to taste
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic; cook until softened, about 3-4 minutes.
3. Add the cannellini beans, corn kernels, vegetable broth, and thyme.
4. Bring to a simmer; reduce heat and let cook for 15-20 minutes or until the soup has thickened slightly.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley or cilantro if desired.
Cooking Time: 20 minutes
White Bean and Tahini Spread
This recipe combines the nutty flavor of tahini with the creamy texture of white beans, creating a delicious and healthy spread perfect for sandwiches, crackers, or veggies. With just a few ingredients and no cooking required, you can whip up this tasty treat in no time!
Ingredients:
– 1 cup cooked cannellini or navy beans
– 1/4 cup tahini
– 2 cloves garlic, minced
– 2 tablespoons lemon juice
– Salt and pepper to taste
– Optional: paprika or cumin for added flavor
Instructions:
1. In a blender or food processor, combine the white beans, tahini, garlic, lemon juice, salt, and pepper.
2. Blend until smooth and creamy, stopping to scrape down the sides of the bowl as needed.
3. Taste and adjust seasoning if desired.
4. Transfer the spread to a serving bowl or airtight container.
Cooking Time: None! This recipe is quick and easy, with no cooking required.
Herbed White Bean and Lentil Stew
This hearty stew combines the comforting flavors of white beans and lentils with a hint of herbs, making it a perfect meal for a cozy evening. With its creamy texture and subtle spice, this dish is sure to become a family favorite.
Ingredients:
– 1 cup dried white beans (such as cannellini or navy)
– 1 cup brown or green lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/2 teaspoon dried rosemary
– 1 bay leaf
– 4 cups vegetable broth
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the garlic, thyme, rosemary, and bay leaf; cook for an additional minute.
4. Add the white beans, lentils, and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 40-45 minutes, or until the beans and lentils are tender.
5. Season with salt and pepper to taste.
Cooking Time: 40-45 minutes
White Bean and Roasted Red Pepper Dip
A flavorful and healthy dip perfect for snacking or serving with your favorite dippers.
Ingredients:
– 1 cup cooked cannellini beans (or other white bean)
– 2 roasted red peppers, peeled and chopped
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Optional: paprika or chili flakes for added spice
Instructions:
1. In a blender or food processor, combine cooked beans, roasted red peppers, olive oil, garlic, and lemon juice.
2. Blend until smooth, stopping to scrape down the sides as needed.
3. Season with salt, pepper, and any desired spices (such as paprika or chili flakes).
4. Taste and adjust seasoning if necessary.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None! This dip is ready in just a few minutes of blending.
Enjoy your delicious White Bean and Roasted Red Pepper Dip!
Vegan White Bean and Kale Caesar Salad
A creamy and nutritious twist on the classic Caesar salad, this vegan version combines the flavors of cannellini beans, kale, and homemade cashew Caesar dressing. Perfect for a quick and easy lunch or dinner.
Ingredients:
– 1 can (15 oz) cannellini beans, drained and rinsed
– 2 cups curly kale leaves, stems removed and discarded
– 1/4 cup homemade cashew Caesar dressing (see below)
– 1/2 cup vegan croutons (store-bought or homemade)
– Salt and pepper to taste
Homemade Cashew Caesar Dressing:
– 1/2 cup soaked cashews
– 2 cloves garlic, minced
– 2 tablespoons lemon juice
– 1 tablespoon apple cider vinegar
– 1/4 teaspoon Dijon mustard
– 1/4 teaspoon salt
– 3 tablespoons olive oil
Instructions:
1. In a large bowl, combine kale leaves and cannellini beans.
2. Drizzle with cashew Caesar dressing and toss to coat.
3. Sprinkle vegan croutons on top and season with salt and pepper to taste.
4. Serve immediately.
Cooking Time: 5-7 minutes ( preparation time only)
White Bean and Sun-Dried Tomato Bruschetta
Elevate your appetizer game with this flavorful and visually appealing bruschetta, perfect for any gathering. This recipe combines the creamy richness of white beans with the sweet and tangy essence of sun-dried tomatoes.
Ingredients:
– 1 can cannellini beans, drained and rinsed
– 1/2 cup sun-dried tomatoes, chopped
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt and pepper to taste
– 6-8 baguette slices, toasted
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, mix together beans, sun-dried tomatoes, olive oil, garlic, lemon juice, salt, and pepper.
3. Spoon the bean mixture onto toasted baguette slices.
4. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes (mostly hands-off prep time)
Creamy White Bean and Leek Soup
This creamy soup is a perfect blend of comforting flavors, featuring tender white beans and sweet leeks in a rich and velvety broth. Serve with crusty bread for a satisfying meal.
Ingredients:
– 1 large onion, chopped
– 2 medium leeks, chopped (white and light green parts only)
– 3 cloves garlic, minced
– 1 can cannellini beans, drained and rinsed
– 4 cups vegetable broth
– 1 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, sauté the onion and leeks in a little oil until softened, about 5 minutes.
2. Add garlic and cook for an additional minute.
3. Add cannellini beans, vegetable broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until beans are tender.
4. Use an immersion blender to puree the soup until smooth. Alternatively, allow the soup to cool and blend in batches with a regular blender.
5. Stir in heavy cream or half-and-half. Heat the soup over low heat until warmed through.
6. Taste and adjust seasoning as needed. Garnish with chopped parsley, if desired.
Cooking Time: 30-35 minutes
White Bean and Artichoke Heart Salad
A Mediterranean-inspired salad that combines the creamy texture of cannellini beans with the tender sweetness of artichoke hearts, all tied together with a zesty lemon dressing.
Ingredients:
– 1 (15 oz) can cannellini beans, drained and rinsed
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1/2 cup red onion, thinly sliced
– 1/4 cup chopped fresh parsley
– 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, artichoke hearts, and red onion.
2. Drizzle with lemon juice and olive oil; toss to coat.
3. Season with salt and pepper to taste.
4. Sprinkle chopped parsley on top and serve.
Cooking Time: 5 minutes
Vegan White Bean and Coconut Curry
This creamy and aromatic curry is a perfect blend of Indian flavors and textures, featuring cannellini beans, coconut milk, and a hint of spice. Serve over rice or with naan bread for a satisfying meal.
Ingredients:
– 1 can cannellini beans (14 oz), drained and rinsed
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can coconut milk (14 oz)
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh cilantro, chopped (for garnish)
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add onions and cook until softened, about 5 minutes.
3. Add garlic, cumin, curry powder, turmeric, and cayenne (if using). Cook for 1 minute.
4. Add beans and stir to combine. Cook for 1-2 minutes.
5. Pour in coconut milk and season with salt and pepper to taste.
6. Simmer for 15-20 minutes or until the sauce thickens slightly.
7. Garnish with chopped cilantro and serve over rice or with naan bread.
Cooking Time: 30-40 minutes
Summary
Get ready to indulge in a world of creamy, delicious, and vegan-friendly white bean recipes! This collection of 20 mouth-watering dishes showcases the versatility of cannellini beans, from savory soups and stews to rich risottos and creamy dips. Discover flavors like garlic rosemary, lemon herb, spicy kale, and more. Perfect for meatless meals or as a delicious addition to your vegan repertoire, these recipes are sure to please even the most discerning palates. Dive in and get cooking with these simple yet impressive white bean creations!
