Name: Creamy Italian White Bean Skillet
Prep time: 7 min
Cook time: 17 min
Total time: 25 min
Yield: 4 servings
Ingredients: 0.5 cup raw cashews, soaked; 1.25 cup water ((plus more for soaking cashews)); 2 tbsp olive oil; 1 medium shallot, minced ((1 shallot yields ~40 g or 0.25 cup)); 4 cups cherry tomatoes, left whole; 4 cloves garlic, thinly sliced ((4-5 cloves garlic yield ~2 1/2 tbsp or 30g)); 0.5 tsp red pepper flakes ((optional)); 0.75 tsp sea salt ((plus more to taste)); 0.5 cup dry white wine ((we like a lighter white like Sauvignon Blanc // or sub water)); 2 can white beans, drained and rinsed ((we used cannellini // or sub ~3 cups homemade)); 4 cups baby spinach; 2 tbsp chopped fresh basil; null null pasta; null null vegan parmesan cheese; null null black pepper

Instructions

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1

SOAK CASHEWS: Add the raw cashews, soaked (0.5 cup) to a heatproof bowl and cover with hot water by at least 1-2 inches. Let them soak for ~15 minutes while you get started on the rest of your ingredients.
2

Heat a large rimmed skillet over medium heat. Once warmed, add the olive oil (2 tbsp) and shallot, minced (1 medium). Sauté for ~2-3 minutes until the [shallot, minced] is translucent.
3

Add the cherry tomatoes, left whole (4 cups), [4-5 medium cloves garlic, thinly sliced], red pepper flakes (0.5 tsp) (optional), and sea salt (0.75 tsp). Cook for 2 minutes, then add the dry white wine (0.5 cup) (or water) and increase to medium-high heat. Cover the pan and let the [cherry tomatoes, left whole] cook for 5-8 minutes. At this point, the skins on the [cherry tomatoes, left whole] should have blistered. Remove the lid and turn the heat back down to medium. Use the back of your spoon or spatula to smash the [cherry tomatoes, left whole].
4

Add the drained and rinsed white beans, drained and rinsed (2 can) and stir, letting them sauté (uncovered) with the [cherry tomatoes, left whole] and [white beans, drained and rinsed] until most of the liquid has evaporated — about 5 minutes.
5

CASHEW CREAM: Meanwhile, drain the [raw cashews, soaked] and add them to a high-speed blender with the water (1.25 cup). Blend on high until smooth and creamy.
6

Once the liquid has reduced from your [cherry tomatoes, left whole] and [white beans, drained and rinsed], add the [cashew cream] and cook, stirring occasionally, until it’s a thick, saucy consistency.
7

Turn off the heat and stir in the baby spinach (4 cups) and chopped fresh basil (2 tbsp). Let it wilt before serving over [pasta] or with a side of crusty bread (both optional)! Garnish with an optional sprinkling of [vegan parmesan cheese] and [black pepper]! Enjoy hot.
8

Store leftovers in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 1 month.