Stovetop White Beans with Cashew Alfredo Sauce
Prepare to fall in love with these easy, creamy alfredo white beans, with a rich cashew alfredo sauce that’s totally dairy free but just as decadent! It’s a 30 minute healthy comfort food dinner (including the toasted breadcrumbs!) that you’ll crave.
Equipment
- High Speed Blender
Ingredients
Toasted Breadcrumbs (optional)
- ½ cup panko crumbs gluten free if needed
- ½ teaspoon extra virgin olive oil
- ½ lemon zest only
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon dried thyme
Alfredo White Beans
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion very finely diced
- 1 small bunch tuscan kale finely chopped
- 4 cloves garlic minced
- 2 14 ounce cans butter beans rinsed and drained
- 1 batch cashew alfredo sauce
Instructions
- Make the breadcrumbs first, if using: fully heat a small dry skillet over medium heat. Add panko and toast, until browned, stirring constantly once browning starts, about 3-5 minutes.
- Remove from heat, drizzle with ½ tsp oil, lemon zest, salt, garlic powder and thyme and stir until mixed through.
- Make the alfredo sauce, if you haven’t already. Set aside.
- Now, make the beans: heat oil in a nonstick skillet over medium heat. Add onion and cook for 8-10 minutes, until well softened…you don’t want crunchy onions!
- Add garlic and kale and another splash of water and cook, stirring often, until kale is bright green and tendercrisp, about 2-3 minutes. Add drained butter beans and stir through.
- Remove skillet from heat, pour over the alfredo sauce and stir to combine. Done!
- Divide the beans between 4 bowls, top with breadcrumbs and serve with crusty bread.
At the 5 minute mark, add ¼ cup water to the pan to help onions soften without getting too brown. It will evaporate off.