Cheesy Vegan Pizza Beans

Name: Cheesy Vegan Pizza Beans
Total time: 30 min
Yield: 4 servings
Ingredients: 70 g raw cashews; 20 ml lemon juice; 2.5 tbsp nutritional yeast; 2 tbsp tapioca starch; 6 g sea salt; 40 ml olive oil; 4 ea garlic cloves; 0.25 tsp red pepper flakes; 425 g canned crushed tomatoes; 1 tbsp dried Italian herbs; 5 ml maple syrup; 850 g canned white beans

Recipe from MINIMALIST BAKER · original post · full recipe on minimalistbaker.com

Savory, saucy, and CHEESY white beans that taste like pizza! An easy, comforting, plant-based entrée with just 10 ingredients and 30 minutes required!

Serves 4 30 min 17.5g proteinKid-friendly

VeganGluten freeDairy freeLegumes

Ingredients

raw cashews70 g
lemon juice — 1 tbsp20 ml
nutritional yeast2.5 tbsp
tapioca starch2 tbsp
sea salt — 1 tsp6 g
olive oil — 2 tbsp40 ml
garlic cloves — minced4 ea
red pepper flakes — optional0.25 tsp
canned crushed tomatoes425 g
dried Italian herbs1 tbsp
maple syrup — 1 tsp; optional5 ml
canned white beans — drained and rinsed

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raw cashews · 70 g
lemon juice · 20 ml
nutritional yeast · 2.5 tbsp
tapioca starch · 2 tbsp
sea salt · 6 g
olive oil · 40 ml
garlic cloves · 4 items
red pepper flakes · 0.25 tsp
canned crushed tomatoes · 425 g
dried Italian herbs · 1 tbsp
maple syrup · 5 ml
canned white beans · 850 g

Method

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.
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.
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.
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.
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.
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.
Reheat leftovers in oven or microwave until warmed through.