Cannellini Skillet in Cashew-Tomato Cream with Spinach and Basil
The trick here is the cashew cream – built in the Vitamix with vegetable broth and protein-rich cannellini beans, which disappear into the sauce and add a subtle starchiness that rounds everything out. The rest of the beans go in whole, giving the dish just enough body without turning it into a stew. This is a 35-minute weeknight skillet that tastes like something from a good Italian restaurant: rich, savory, with cherry tomatoes adding brightness against the rich tomato paste base. Fresh basil goes in at the end, so it stays green rather than fading into the sauce. Serve it over pasta or rice, alongside crusty bread, or straight from the pan. Vegan Parmesan is optional but is a great addition if you've got it.
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