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Cheesy Vegan Pizza Beans (30 Minutes!)

Savory, saucy, and CHEESY white beans that taste like pizza! An easy, comforting, plant-based entrée with just 10 ingredients and 30 minutes required!
Author Minimalist Baker
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Cast iron pan of cheesy vegan pizza beans topped with fresh basil
5 from 105 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 (Servings)
Course Entrée or Side
Cuisine Gluten-Free, Italian-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

CHEESE SAUCE

  • 1/2 cup raw cashews
  • 2/3 cup water
  • 1 Tbsp lemon juice
  • 2 ½ Tbsp nutritional yeast (for cheesiness)
  • 2 Tbsp tapioca starch (for stretchiness // also called tapioca flour)
  • 1/2 tsp sea salt

BEANS

  • 2 Tbsp olive oil
  • 4 large cloves garlic, minced
  • 1/4-1/2 tsp red pepper flakes (optional)
  • 1 (15 oz.) can crushed tomatoes
  • 1/4 cup water
  • 1 Tbsp dried Italian herbs*
  • 1 tsp maple syrup (optional)
  • 1/2 tsp sea salt
  • 2 (15 oz.) cans white beans, drained and rinsed (we used cannellini // or ~3 ½ cups cooked homemade beans)

FOR SERVING optional

US Customary - Metric

Instructions

  • 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.

Video

Notes

*If you don’t have an Italian herb blend, you can substitute 2 tsp dried basil, 3/4 tsp dried oregano, and 1/4 tsp dried thyme.
*Recipe adapted from the talented Deb Perelman of Smitten Kitchen.
*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 387 Carbohydrates: 47.5 g Protein: 17.5 g Fat: 16.1 g Saturated Fat: 2.3 g Polyunsaturated Fat: 2.1 g Monounsaturated Fat: 8.9 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 853 mg Potassium: 958 mg Fiber: 12.3 g Sugar: 7.5 g Vitamin A: 307 IU Vitamin C: 12 mg Calcium: 131 mg Iron: 6 mg