Name: Creamy Tomato White Bean Stew
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Vegan
Ingredients: 1 tablespoon avocado oil or olive oil; 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 or other white beans, drained and rinsed; 1¼ cups vegetable broth; 1 tablespoon arrowroot starch (or tapioca starch or cornstarch); 2 cups baby greens (e.g., baby arugula or spinach); ¼ cup vegan cream cheese (or coconut cream or cashew cream); Salt and pepper, to taste; 1 small lemon, juiced; ¼ cup fresh basil, sliced (for garnish)

Why You’ll Love This Recipe

I love how fast this stew comes together—just 25 minutes from start to finish. The flavors are deep and satisfying, thanks to the tomato paste, sun-dried tomatoes, and fresh basil. Plus, it’s packed with plant-based protein from the white beans and a creamy finish from vegan cream cheese (or coconut/cashew cream if I’m switching things up). It’s the perfect one-pot vegan meal that’s cozy without being heavy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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 or other white beans, drained and rinsed
1¼ cup vegetable broth
1 tablespoon arrowroot starch, tapioca starch, or cornstarch
2 cups baby greens (like baby arugula or spinach)
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)

Directions

In a medium saucepan, I heat a tablespoon of olive or avocado oil over medium heat. I sauté the sliced onion for about 3 minutes until it starts to soften.
I add the halved cherry tomatoes and cook them for another 5 minutes, stirring frequently, until they begin to break down and release their juices.
I stir in the minced garlic, sun-dried tomatoes, and tomato paste. I cook this mixture for one minute, just until it’s fragrant and the tomato paste darkens slightly.
In a small bowl, I whisk the starch with a splash of vegetable broth until smooth. Then I pour this mixture into the saucepan along with the rest of the broth and the drained beans.
I bring the stew to a gentle simmer and let it cook for 5 minutes, giving it time to thicken and for the flavors to blend.
I stir in the vegan cream cheese until it melts smoothly into the broth. Then I fold in the greens and let them wilt—this only takes about a minute.
I finish the stew by squeezing in the lemon juice and seasoning it with salt and pepper to taste. A sprinkle of fresh basil on top adds a perfect herby note.

Servings and timing

Yield: 2 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Serving Size: 1 bowl
Calories per Serving: ~400–450 (estimated depending on cream used and toppings)

Variations

When I want to mix things up, I sometimes swap cannellini beans for great northern or navy beans. For extra richness, I use coconut cream instead of vegan cream cheese, which also adds a subtle sweetness. I’ve also tried stirring in some cooked quinoa directly into the stew to bulk it up, or adding roasted red pepper for more depth. If I have kale on hand, I toss that in instead of spinach—it holds up really well.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I pour the stew into a saucepan over low-medium heat, stirring occasionally. If it thickens too much in the fridge, I just add a splash of broth or water while reheating. I try to avoid microwaving if I want the best texture, especially with the greens.

FAQs

Can I make this stew ahead of time?

Yes, I often make it a day in advance—the flavors deepen overnight and it tastes even better the next day.

What can I serve with this stew?

I like serving it over rice, quinoa, or with a slice of crusty sourdough toast. It’s also great on its own for a lighter meal.

Can I freeze this stew?

I usually don’t freeze it because the creaminess and greens don’t always reheat well after thawing. If I do, I leave out the greens and cream, freeze it, and add those fresh when reheating.

What’s the best substitute for vegan cream cheese?

I use coconut cream or homemade cashew cream if I don’t have vegan cream cheese. They both work well and give the stew a silky texture.

Is this recipe gluten-free?

Yes, as long as I use certified gluten-free broth and starch, this stew is naturally gluten-free.

Conclusion

Creamy Tomato White Bean Stew is one of those meals I keep coming back to—quick, nourishing, and full of comforting flavors. It’s the perfect blend of creamy, tangy, and savory, all packed into a single pot. Whether I’m serving it for lunch, dinner, or meal prepping for the week, it’s a simple vegan dish that never disappoints.