Creamy Vegan Tomato White Bean Stew

This creamy vegan tomato white bean stew is a comforting, nutrient-packed dish that’s perfect for cozy nights or meal prep. It’s rich, hearty, and brimming with vibrant flavors from fresh tomatoes, garlic, and basil.

We first made this recipe on a chilly evening when we craved something warm and satisfying but didn’t want to spend hours in the kitchen. It quickly became one of our go-to vegan dinner recipes because it’s so simple to make yet feels like a special treat.

Whether you’re vegan or just looking to add more plant-based meals to your rotation, this stew is sure to hit the spot.

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Nutrition Benefits

This creamy vegan tomato white bean stew isn’t just delicious—it’s packed with nutrients to fuel your body.

• Cannellini beans are an excellent source of plant-based protein and fiber, keeping you full and supporting healthy digestion.
• Fresh tomatoes and tomato paste are rich in antioxidants like lycopene, which may support heart health and reduce inflammation.
• Baby greens, like spinach or arugula, provide vitamins A and K along with a healthy dose of iron.
• Vegan cream cheese or coconut cream adds a luscious texture without the saturated fat found in traditional dairy.

Ingredients

This Creamy Vegan Tomato White Bean Stew uses simple, wholesome ingredients to create a creamy, satisfying stew that’s loaded with nutrition.

• 1 small yellow onion, sliced
• 8 oz. cherry tomatoes, halved
• 4 garlic cloves, minced
• ¼ cup sun-dried tomatoes, chopped
• 1 tablespoon tomato paste
• 1 (15 oz) can cannellini beans, drained and rinsed
• 1¼ cup vegetable broth
• 1 tablespoon arrowroot starch, tapioca starch, or cornstarch
• 2 cups baby greens (baby arugula or spinach work great)
• ¼ cup vegan cream cheese (or substitute with coconut cream or cashew cream)
• Salt and pepper, to taste
• 1 small lemon, juiced
• ¼ cup fresh basil, sliced, for garnish

Step-by-Step Instructions for Creamy Vegan Tomato White Bean Stew

This recipe comes together in just a few simple steps. Let’s get cooking!

1. Sauté the aromatics

In a medium saucepan over medium heat, warm 1 tablespoon of avocado or olive oil. Add the sliced onion and sauté for 3 minutes. Toss in the halved cherry tomatoes and cook for another 5 minutes, stirring often, until the tomatoes soften and release their juices.

2. Add the flavor boosters

Stir in the minced garlic, chopped sun-dried tomatoes, and tomato paste. Cook for about 1 minute, stirring constantly, until the mixture becomes fragrant and the tomato paste deepens in color.

3. Mix the broth and beans

In a small bowl, whisk the arrowroot starch with a splash of vegetable broth to create a slurry. Then, pour this mixture into the remaining broth.

Add the broth to the saucepan along with the cannellini beans. Simmer on low heat for 5 minutes, stirring occasionally, until the stew begins to thicken.

4. Make it creamy

Stir in the vegan cream cheese and mix until fully melted and creamy. Add the baby greens, stirring until just wilted, about 1 minute.

5. Finish with fresh flavor

Remove the pan from heat and stir in the fresh lemon juice. Season with salt and pepper to taste, then garnish with fresh basil before serving.

Simply Nourished Life’s Cooking Tips

We’ve tested this Creamy Vegan Tomato White Bean Stew recipe in our kitchen to make sure it’s as easy and foolproof as possible. Here are a few tips to make it even better:

1. For extra depth of flavor, use sun-dried tomatoes packed in oil and drain them before chopping.
2. If you prefer a thicker stew, let it simmer for a few extra minutes or add a touch more arrowroot starch.
3. Need a gluten-free option? This recipe already is! Just double-check your vegetable broth for any hidden gluten.

Variations and Storage

This Creamy Vegan Tomato White Bean Stew is wonderfully versatile, so feel free to make it your own!

• Swap cannellini beans for great northern beans or chickpeas if that’s what you have on hand.
• For a spicier kick, add a pinch of red pepper flakes along with the garlic.
• Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, warm the stew in a saucepan over low-medium heat, stirring occasionally. Add a splash of water or broth if needed.

Nutrition Facts

Here’s a quick look at the estimated nutrition per serving of this stew (based on four servings):

• Calories: 220
• Protein: 8g
• Fat: 7g
• Carbohydrates: 30g
• Fiber: 8g

Frequently Asked Questions About Creamy Vegan Tomato White Bean Stew

What can I serve with this stew?

This stew is incredibly versatile. Serve it over rice, quinoa, or with a slice of crusty bread for a hearty meal. It’s also delicious as-is for a lighter option.

Can I freeze this stew?

Yes! Freeze individual portions in airtight containers for up to 2 months. When reheating, thaw overnight in the fridge and warm on the stovetop with a splash of broth.

Is this recipe kid-friendly?

Absolutely! The creamy texture and mild flavors make it a hit with kids. You can even blend the stew slightly for a smoother consistency if your little ones prefer it that way.

Can I use fresh greens instead of baby greens?

Of course! Just chop regular spinach or arugula into smaller pieces before adding it to the stew.

One pot, simple ingredients, big flavor — perfect weeknight dinner!

We hope this creamy vegan tomato white bean stew becomes a staple in your recipe rotation. It’s wholesome, easy to prepare, and perfect for busy weeknights or relaxed weekends.

If you give it a try, we’d love to hear what you think! Leave a comment below, tag us on Instagram @SimplyNourishedLife, or share your creation on Pinterest. Looking for more vegan dinner recipes? Check out our hearty lentil soup or creamy vegetable curry for more plant-based inspiration.

Creamy Vegan Tomato White Bean Stew

This creamy vegan tomato white bean stew is a comforting, nutrient-packed dish that’s perfect for cozy nights or meal prep

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Main Course

Cuisine Mediterranean

Servings 4

Calories 220 kcal

Ingredients

  

• 1 small yellow onion sliced
• 8 oz. cherry tomatoes halved
• 4 garlic cloves minced
• ¼ cup sun-dried tomatoes chopped
• 1 tablespoon tomato paste
• 1 15 oz can cannellini beans, drained and rinsed
• 1¼ cup vegetable broth
• 1 tablespoon arrowroot starch tapioca starch, or cornstarch
• 2 cups baby greens baby arugula or spinach work great
• ¼ cup vegan cream cheese or substitute with coconut cream or cashew cream
• Salt and pepper to taste
• 1 small lemon juiced
• ¼ cup fresh basil sliced, for garnish

Instructions

 

Sauté the aromatics

• In a medium saucepan over medium heat, warm 1 tablespoon of avocado or olive oil. Add the sliced onion and sauté for 3 minutes. Toss in the halved cherry tomatoes and cook for another 5 minutes, stirring often, until the tomatoes soften and release their juices.

Add the flavor boosters

• Stir in the minced garlic, chopped sun-dried tomatoes, and tomato paste. Cook for about 1 minute, stirring constantly, until the mixture becomes fragrant and the tomato paste deepens in color.

Mix the broth and beans

• In a small bowl, whisk the arrowroot starch with a splash of vegetable broth to create a slurry. Then, pour this mixture into the remaining broth.
• Add the broth to the saucepan along with the cannellini beans. Simmer on low heat for 5 minutes, stirring occasionally, until the stew begins to thicken.

Make it creamy

• Stir in the vegan cream cheese and mix until fully melted and creamy. Add the baby greens, stirring until just wilted, about 1 minute.

Finish with fresh flavor

• Remove the pan from heat and stir in the fresh lemon juice. Season with salt and pepper to taste, then garnish with fresh basil before serving.

Notes

Simply Nourished Life’s Cooking Tips

We’ve tested this recipe in our kitchen to make sure it’s as easy and foolproof as possible. Here are a few tips to make it even better:

For extra depth of flavor, use sun-dried tomatoes packed in oil and drain them before chopping.
If you prefer a thicker stew, let it simmer for a few extra minutes or add a touch more arrowroot starch.
Need a gluten-free option? This recipe already is! Just double-check your vegetable broth for any hidden gluten.

Variations and Storage

This stew is wonderfully versatile, so feel free to make it your own!

Swap cannellini beans for great northern beans or chickpeas if that’s what you have on hand.
For a spicier kick, add a pinch of red pepper flakes along with the garlic.
Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, warm the stew in a saucepan over low-medium heat, stirring occasionally. Add a splash of water or broth if needed.

Nutrition Facts

Here’s a quick look at the estimated nutrition per serving of this stew (based on four servings):

Calories: 220
Protein: 8g
Fat: 7g
Carbohydrates: 30g
Fiber: 8g

Keyword Creamy Vegan Tomato White Bean Stew