Name: Cannellini Skillet in Cashew-Tomato Cream with Spinach and Basil
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 cup raw cashews (soaked in hot water for 5 minutes, drained); 2 cup vegetable broth; 1/2 can cannellini beans (drained and rinsed — for the cashew cream); 2 tablespoon olive oil; 1/2 small sweet onion (diced small); 5 garlic cloves (minced); 1/2 teaspoon red chili flakes; 1/2 teaspoon salt (or to taste); 1/4 teaspoon black pepper; 4 tablespoon tomato paste; 1/2 can cannellini beans (drained and rinsed — for the skillet); 4 cup baby spinach (roughly chopped); 2 cup cherry tomatoes (halved); 2 tablespoon fresh lemon juice; 1/2 cup fresh basil (sliced or torn); 1/2 cup vegan Parmesan (optional)

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Cannellini Skillet in Cashew-Tomato Cream with Spinach and Basil

A 35-minute weeknight skillet.

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Comments

How’d it go? Tell us everything!

5 from 2 votes

3 responses to “Cannellini Skillet in Cashew-Tomato Cream with Spinach and Basil”

Sharon Rosenberg-Scholl

June 14, 2026

Oh my goodness! This is amazing! I served it over brown rice. Just perfect!

Reply
1. Lenny Gale
  
  June 19, 2026
  
  Yes! And next time we make it we’re gonna try blending fewer of the beans, maybe 1/4 so there’s a bit more texture. Will report back 🙂
Lenny Gale

June 9, 2026

I’d like to be the first to say this recipe is absolute fire. We aim for an omg reaction when trying it and this got one. Serve hot with good bread and you’re all set.

Reply