A delicious vegan twist on pizza flavors featuring creamy cashew cheese sauce over tender white beans in a rich tomato base with Italian herbs.
italian
mediterranean
Nutrition
Provides plant-based protein from beans and cashews, healthy fats, complex carbohydrates, and essential vitamins from nutritional yeast.
| Calories | 420 kcal |
| Energy | 1758 kJ |
| Protein | 17 g |
| Total Fat | 18 g |
| Saturated Fat | 3 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 4 g |
| Monounsaturated Fat | 10 g |
| Cholesterol | 0 mg |
| Carbohydrate | 45 g |
| Sugars | 6 g |
| Dietary Fibre | 11 g |
| Sodium | 600 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
dinnerveganmeal preppizzamain courseoven and roastingquick & easyfamily friendlystovetop
Cheesy Vegan Pizza Beans (30 Minutes!)
Minimalist Baker (Minimalist Baker)
4
servings
0
per serve
0
minutes
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Ingredients
CHEESE SAUCE
BEANS
FOR SERVING Optional
Equipment
High-speed blender
Large oven-safe skillet
Oven with broiler function
Instructions
1
CHEESE SAUCE:
Add cashews to a heatproof bowl and cover with hot water by at least 1-2 inches. Let them soak while you get started on the beans.
Add cashews to a heatproof bowl and cover with hot water by at least 1-2 inches. Let them soak while you get started on the beans.
2
BEANS:
Heat a large stainless steel or enameled cast iron skillet (or other oven-safe skillet) over medium-low heat. Once hot, add olive oil and garlic and sauté until fragrant — about 1 minute. Add red pepper flakes (optional) and stir to infuse flavor. Turn down heat if cooking too quickly.
Heat a large stainless steel or enameled cast iron skillet (or other oven-safe skillet) over medium-low heat. Once hot, add olive oil and garlic and sauté until fragrant — about 1 minute. Add red pepper flakes (optional) and stir to infuse flavor. Turn down heat if cooking too quickly.
3
Add the crushed tomatoes, 1/4 cup (60 ml) water, Italian herbs, maple syrup (optional), and salt. Stir to combine, then add the white beans and mix to evenly distribute. Bring to a simmer over medium heat, cover, and let cook for 15-20 minutes until the beans are tender and the sauce is bubbly.
4
CHEESE SAUCE:
While the beans simmer, make your cheese sauce. Drain the cashews and add them to a high-speed blender along with 2/3 cup (160 ml) water, lemon juice, nutritional yeast, tapioca starch, and salt. Blend on high until very smooth and milky in texture, about 1 minute. Set aside.
While the beans simmer, make your cheese sauce. Drain the cashews and add them to a high-speed blender along with 2/3 cup (160 ml) water, lemon juice, nutritional yeast, tapioca starch, and salt. Blend on high until very smooth and milky in texture, about 1 minute. Set aside.
5
Once the beans are tender, reduce the heat to low and carefully pour the cheese sauce over the beans in an even layer. Cover and steam for 2-3 minutes to encourage the cheese to firm up, then transfer to the oven to broil (optional) for another 2-3 minutes, or until the cheese is darkened in spots and dry to the touch. Optionally, garnish with fresh basil.
6
Serve warm with vegan garlic bread, sautéed greens, roasted vegetables, or alongside a salad. Leftovers keep for 3-4 days in the refrigerator or 1 month in the freezer.
7
Reheat leftovers in oven or microwave until warmed through.
Cheesy Vegan Pizza Beans (30 Minutes!)
Minimalist Baker (Minimalist Baker)
4
servings
0
per serve
0
minutes
A delicious vegan twist on pizza flavors featuring creamy cashew cheese sauce over tender white beans in a rich tomato base with Italian herbs.
italian
mediterranean
Login to save this recipe to your collection, create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Get started
Ingredients
CHEESE SAUCE
BEANS
FOR SERVING Optional
Equipment
High-speed blender
Large oven-safe skillet
Oven with broiler function
Instructions
1
CHEESE SAUCE:
Add cashews to a heatproof bowl and cover with hot water by at least 1-2 inches. Let them soak while you get started on the beans.
Add cashews to a heatproof bowl and cover with hot water by at least 1-2 inches. Let them soak while you get started on the beans.
2
BEANS:
Heat a large stainless steel or enameled cast iron skillet (or other oven-safe skillet) over medium-low heat. Once hot, add olive oil and garlic and sauté until fragrant — about 1 minute. Add red pepper flakes (optional) and stir to infuse flavor. Turn down heat if cooking too quickly.
Heat a large stainless steel or enameled cast iron skillet (or other oven-safe skillet) over medium-low heat. Once hot, add olive oil and garlic and sauté until fragrant — about 1 minute. Add red pepper flakes (optional) and stir to infuse flavor. Turn down heat if cooking too quickly.
3
Add the crushed tomatoes, 1/4 cup (60 ml) water, Italian herbs, maple syrup (optional), and salt. Stir to combine, then add the white beans and mix to evenly distribute. Bring to a simmer over medium heat, cover, and let cook for 15-20 minutes until the beans are tender and the sauce is bubbly.
4
CHEESE SAUCE:
While the beans simmer, make your cheese sauce. Drain the cashews and add them to a high-speed blender along with 2/3 cup (160 ml) water, lemon juice, nutritional yeast, tapioca starch, and salt. Blend on high until very smooth and milky in texture, about 1 minute. Set aside.
While the beans simmer, make your cheese sauce. Drain the cashews and add them to a high-speed blender along with 2/3 cup (160 ml) water, lemon juice, nutritional yeast, tapioca starch, and salt. Blend on high until very smooth and milky in texture, about 1 minute. Set aside.
5
Once the beans are tender, reduce the heat to low and carefully pour the cheese sauce over the beans in an even layer. Cover and steam for 2-3 minutes to encourage the cheese to firm up, then transfer to the oven to broil (optional) for another 2-3 minutes, or until the cheese is darkened in spots and dry to the touch. Optionally, garnish with fresh basil.
6
Serve warm with vegan garlic bread, sautéed greens, roasted vegetables, or alongside a salad. Leftovers keep for 3-4 days in the refrigerator or 1 month in the freezer.
7
Reheat leftovers in oven or microwave until warmed through.
dinnerveganmeal preppizzamain courseoven and roastingquick & easyfamily friendlystovetop
Nutrition
Provides plant-based protein from beans and cashews, healthy fats, complex carbohydrates, and essential vitamins from nutritional yeast.
| Calories | 420 kcal |
| Energy | 1758 kJ |
| Protein | 17 g |
| Total Fat | 18 g |
| Saturated Fat | 3 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 4 g |
| Monounsaturated Fat | 10 g |
| Cholesterol | 0 mg |
| Carbohydrate | 45 g |
| Sugars | 6 g |
| Dietary Fibre | 11 g |
| Sodium | 600 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
