Name: Creamy Sun Dried Tomato Butter Beans with Basil and Spinach Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mediterranean
Ingredients: 3/4 cup raw cashews; 2 cloves garlic; 1/4 cup sun dried tomatoes plus more if desired; 7-8 fresh basil leaves; 1 tablespoon fresh lemon juice; 1/2 teaspoon dried oregano; 1/4 teaspoon red pepper flakes; 1 teaspoon salt; 1 1/2 cups water plus more as needed; 2 (15-ounce) cans butter beans drained and rinsed; 2 cups baby spinach sliced; Crusty bread for serving, optional

Jump to Recipe· 4.7 from 22 reviews

If you’re looking for a cozy, creamy dish that’s packed with flavor yet easy to pull together, I have just the thing for you! My Creamy Sun Dried Tomato Butter Beans with Basil and Spinach Recipe is one of those meals I come back to again and again, especially when I want something nourishing, delicious, and totally satisfying without fuss. The combination of rich, velvety sauce with bright sun-dried tomatoes, fresh basil, and tender spinach is a total game-changer—you’re going to love how simple it is to elevate humble butter beans into a comforting, elegant dish.

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Why This Recipe Works

Creamy but Dairy-Free: Using soaked cashews creates a luscious, silky sauce without any cream or cheese.
Balanced Flavors: The tangy sun-dried tomatoes perfectly complement the earthy butter beans and fresh herbs.
Quick & Versatile: Ready in about 20 minutes and easily adapted to what you have on hand.
Comfort in Every Bite: The spinach adds freshness, while the whole dish feels hearty and satisfying.

Creamy Sun Dried Tomato Butter Beans with Basil and Spinach, Sun Dried Tomato Butter Beans Vegan, Healthy Creamy Bean Recipes, Easy Vegetarian Bean Dishes, Nutritious Plant-Based Meals - The image shows a deep white pan filled with a thick, creamy sauce that is light orange in color, mixed with small white beans and fresh green herbs scattered throughout. The sauce has a smooth texture with visible swirls and chunks of greens, giving it a hearty look. Two slices of rustic white bread with a crusty edge and airy texture are placed on top of the sauce, partially dipped into it. The pan is set against a white marbled surface as background. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This creamy sun dried tomato butter beans with basil and spinach recipe blends simple ingredients that bring out the best in each other. Each ingredient plays its part—whether it’s texture, flavor, or nutrition—so you get more than just a basic bean dish.

Raw Cashews: Soaked cashews are the secret to the ultra-smooth, creamy base without any dairy.
Garlic: Adds a warm, aromatic depth that wakes up the other flavors.
Sun Dried Tomatoes: Their concentrated sweetness and umami shine through and elevate the dish.
Basil Leaves: Fresh basil brings a punch of herbal brightness that pairs beautifully with tomatoes.
Lemon Juice: A splash of acidity to balance richness and lift the overall flavor.
Dried Oregano: Adds earthiness and complexity, complementing the basil and tomatoes.
Red Pepper Flakes: A gentle heat that warms without overpowering.
Salt: Enhances and ties together all the flavors—you’ll want to taste as you go here.
Water: Helps blend the cashews into a creamy sauce and adjust the thickness.
Butter Beans: Soft and buttery in texture, perfect for soaking up the creamy sauce.
Baby Spinach: Adds vibrant color, nutrients, and a fresh, mild flavor.
Crusty Bread (optional): For dipping into all that delicious sauce—trust me, it’s worth it.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how forgiving this creamy sun dried tomato butter beans with basil and spinach recipe is—you can tweak it to suit your mood or pantry without losing any of that charm. Feel free to experiment with the heat, swap greens, or even try different beans. It’s your kitchen, your creation!

Variation: I sometimes add a handful of pine nuts on top for crunch, which brings a lovely texture contrast.
Diet Swap: If you’re nut-free, try substituting the cashews with sunflower seeds or even a little full-fat coconut milk.
Seasonal Twist: When spinach isn’t around, kale or Swiss chard works beautifully too—just cook a bit longer.
Spice Level: Want more kick? Add an extra pinch of red pepper flakes or a dash of smoked paprika.

Step-by-Step: How I Make Creamy Sun Dried Tomato Butter Beans with Basil and Spinach Recipe

Step 1: Soak Your Cashews to Create Creaminess

First things first, getting your cashews soft is key to this ultra creamy sauce. I boil some water—using my trusty tea kettle makes this quick—and pour it over the cashews. Let them soak for at least 5 minutes; if you have the time, an hour is even better. This softens them so the blender can whip up an irresistibly smooth sauce without any grittiness.

Step 2: Blend the Magic Sauce

Drain your cashews and toss them into a high-powered blender with garlic, sun dried tomatoes, basil leaves, fresh lemon juice, oregano, red pepper flakes, salt, and water. Blend it all up until silky smooth—this sauce is where all the luscious flavor is packed in. If your blender isn’t very strong, stop and scrape down the sides a few times to make sure everything blends evenly.

Step 3: Simmer Beans with the Creamy Sauce

Pour your creamy concoction into a large skillet and add the drained and rinsed butter beans. Let everything simmer for 5 to 10 minutes, stirring often so the beans soak up that garlicky, tomatoey goodness. If the sauce feels too thick at any point, splash in a bit more water and keep stirring—it should coat the beans nicely without being gluey.

Step 4: Finish with Fresh Spinach and More Sun Dried Tomatoes

Finally, stir in your sliced baby spinach and add a few more sun dried tomatoes if you’re feeling extra indulgent. Cook just until the spinach wilts and turns bright green—this keeps it from getting soggy or losing its vibrant color. Remove from heat, taste and adjust salt or pepper as needed, and you’re ready to serve!

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Tips from My Kitchen

Use Hot Water for Soaking: Hot water speeds up the soaking process so you don’t have to wait hours.
Layer Flavors: Don’t be shy to add a bit more basil or sun dried tomatoes at the end for a fresher burst of flavor.
Control Sauce Thickness: Add water gradually so you get your preferred creamy consistency.
Fresh Spinach Last: Stir it in at the end to keep that beautiful green color and tender texture.

How to Serve Creamy Sun Dried Tomato Butter Beans with Basil and Spinach Recipe

Garnishes

I love topping this dish with a little extra fresh chopped basil or a sprinkle of toasted pine nuts for some crunch. Sometimes, a few shavings of vegan parmesan make it feel a bit more special. If you like heat, a couple dashes of chili oil add a nice kick that pairs so well with the sun dried tomatoes.

Side Dishes

Serving this creamy sun dried tomato butter beans with basil and spinach recipe with crusty sourdough bread is my go-to—perfect for soaking up all that luscious sauce. But it’s also fantastic over fluffy rice, warm quinoa, or even alongside roasted vegetables for a fuller meal.

Creative Ways to Present

For a dinner party, I like to serve this in shallow bowls with a drizzle of extra virgin olive oil and a pretty sprig of basil on top. You could also stuff roasted bell peppers with the beans mixture for a colorful, crowd-pleasing presentation that’s sure to wow guests.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge for up to 4 days. The flavors actually mellow and deepen as it sits, so I sometimes find it tastes even better the next day!

Freezing

This recipe freezes wonderfully. Just portion it into freezer-safe containers and freeze for up to 3 months. I recommend thawing overnight in the fridge before reheating gently on the stove.

Reheating

Reheat leftovers on low-medium heat, adding a splash of water or broth to loosen the sauce as needed. Stir frequently to prevent sticking and keep the beans tender. This way, you keep the creamy texture intact without drying out the spinach.

FAQs

Can I use canned cashews instead of raw?

Canned or pre-roasted cashews won’t work well because they’re not soft enough and often have added oils or salt. For the creamiest sauce in this recipe, raw cashews soaked in hot water are best.
What if I don’t have butter beans?

No problem! This recipe works great with any white beans like great northern beans, navy beans, or even chickpeas. Just make sure to drain and rinse them first for the best flavor.
Can I make this recipe gluten-free?

Absolutely! The dish itself is naturally gluten-free. Just be sure to serve it with gluten-free bread or a grain like rice or quinoa to keep it safe for gluten-sensitive diets.
Is this recipe suitable for meal prep?

Definitely. This creamy sun dried tomato butter beans with basil and spinach recipe holds up beautifully in the fridge for up to 4 days, making it a great option to prepare ahead and enjoy for quick lunches or dinners.

Final Thoughts

This Creamy Sun Dried Tomato Butter Beans with Basil and Spinach Recipe truly feels like a warm hug in a bowl for me—easy to make, endlessly adaptable, and satisfying every time. I hope you give it a try and find that same comforting joy with each creamy, flavorful bite. Whether you’re cooking for yourself, family, or friends, it’s a dish that feels special yet completely doable. So turn on your blender, grab those pantry staples, and let’s make some magic in the kitchen!