This week’s meal plan includes a NEW, comforting dish that is packed with protein and fiber! This creamy cashew sauce is a great way to cook white beans with burst cherry tomato and greens. It’s ready in just 25 minutes and only ten ingredients.
This flavorful recipe begins with a base made of sauteed shallots, cherry tomatoes, and garlic. It is then topped with red pepper flakes and sea salt. The white wine adds flavor to the mixture, and the tomatoes explode into sweet and saucy.
Then, add beans to the mixture for more protein and fiber (11 grams of fiber and 15 grams of protein per serving). Continue cooking the beans until they absorb the flavors. Cashew Cream will be added once the mixture is thickened to give it creamy goodness.
1/2 cup raw cashews, soaked
Water: 1 1/4 cups plus more to soak cashews
2 Tbsp olive oil
One medium shallot minced (one shallot yields about 40 g or 1/4 cup).
4 cups of cherry tomatoes left whole
Thinly slice 4-5 medium cloves of garlic (4-5 cloves of garlic will yield about 2 1/2 Tbsp (30g)).
Half a teaspoon of red pepper flakes ( optional )
Add more salt to taste.
We like to use lighter, white wine like Sauvignon Blanc or substitute with white grape juice.
CASHEWS SOAK: Place the cashews in a heatproof dish and cover them with hot water. Cover with at least 1-2″ of water. Allow them to soak for 15 minutes while you prepare the other ingredients.
Heat a large skillet with a rim over medium heat. Once the pan is heated, add olive oil and shallot minced. Saute the shallot for 2 to 3 minutes until it is translucent.
Add the red pepper flakes, sea salt, and whole cherry tomatoes. Add the white wine or water and cook for another 2 minutes. Increase heat to medium-high. Cover the pan, and allow the tomatoes to cook for 5 to 8 minutes. The skins of the tomatoes should be blistered at this stage. Remove the lid, and reduce the heat to medium. Smash the tomatoes with the back of a spoon or spatula.
Add the white beans, rinse, and drain. Stir and let them sauté (uncovered) until the tomatoes have evaporated most of their liquid — approximately 5 minutes.
CASHEW CREAM: In the meantime, drain the nuts and add to a blender along with the water. Blend on high speed until smooth and creamy.
After the liquid from the tomatoes and beans has reduced, add the cream of cashews and continue to cook, stirring frequently, until the sauce is thick and saucy.
Stop the heat, and add the baby spinach. Serve over pasta with some crusty bread, or wilt it before you serve! Add a sprinkle of vegan Parmesan or black pepper as a garnish. Enjoy hot.
Keep leftovers in a container that is airtight in the fridge for 3-4 days or in the freezer for up to a month.