Name: Creamy Sun Dried Tomato Butter Beans with Spinach and Basil 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· 4.5 from 11 reviews

If you’re looking for a comforting, flavorful dish that feels both indulgent and wholesome, you’re gonna love this Creamy Sun Dried Tomato Butter Beans with Spinach and Basil Recipe. It’s that cozy, slightly tangy, and totally creamy meal you didn’t know you needed in your life—perfect for a weeknight dinner or a make-ahead lunch. Stick around, because I’m about to share all my tips so you nail it every time.

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Why This Recipe Works

Creamy Without Dairy: Cashews blended create a luscious, silky sauce that’s plant-based but packs that comfort-food feel.
Bright, Herbal Flavors: Fresh basil and sun dried tomatoes add vibrant bursts of flavor that lift the dish from simple to unforgettable.
Nutritious & Filling: Butter beans bring a creamy texture and plenty of fiber and protein to keep you satisfied.
Quick & Versatile: This recipe comes together in about 20 minutes, making it perfect for busy cooks who want something hearty without fuss.

Creamy Sun Dried Tomato Butter Beans with Spinach and Basil, vegan creamy bean dishes, healthy plant-based meals, quick vegetarian dinner ideas, flavorful bean recipes - 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

Every ingredient in this Creamy Sun Dried Tomato Butter Beans with Spinach and Basil Recipe plays a key role, creating layers of flavor and texture. They also balance nutrition and ease—you’ll find shopping and prep straightforward, even if you’re new to some of these components.

Raw Cashews: These soak up liquid to make the sauce rich and creamy without dairy; soak briefly for best blending results.
Garlic: Adds that classic savory punch that brings depth to the sauce.
Sun Dried Tomatoes: Concentrated tomato flavor with a chewy texture that pairs beautifully with creamy beans and fresh basil.
Fresh Basil Leaves: Offers a bright, sweet herbaceous note to brighten the dish.
Fresh Lemon Juice: Just a splash to add subtle acidity and balance richness.
Dried Oregano: Invokes warm, aromatic hints typical of Mediterranean dishes.
Red Pepper Flakes: Gives a little gentle heat that contrasts the creamy base.
Salt: Essential for enhancing all other flavors—don’t skip it!
Water: Helps blend the cashews into a perfect sauce consistency.
Butter Beans: These white beans have a tender, buttery flavor and creamy texture that makes this dish feel decadent.
Baby Spinach: Adds freshness, color, and nutrition—plus it wilts deliciously into the warm sauce.
Crusty Bread (Optional): Perfect for mopping up the creamy sauce—you won’t want to waste a drop!

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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.

Tweak to Your Taste

One of my favorite things about this Creamy Sun Dried Tomato Butter Beans with Spinach and Basil Recipe is how easy it is to make your own. Sometimes I add extra chili flakes if I’m craving heat, or swap in whatever greens I have on hand. Feel free to experiment—this recipe is forgiving and adaptable!

Variation: I often swap butter beans for chickpeas when I want a slightly nuttier flavor or if that’s what’s in my pantry.
Dietary Modifications: If you’re nut-free, try substituting the cashews with sunflower seeds or canned coconut milk for creaminess.
Seasonal Changes: In the summer, fresh cherry tomatoes diced in work well if you can’t find sun dried varieties.

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

Step 1: Soak the Cashews for That Perfect Creaminess

Start by heating some water— I like using my tea kettle because it’s quick. Pour that hot water over the raw cashews and let them sit for at least 5 minutes, or up to an hour if you have time. This softens them just enough so when you blend, you get a smooth, dreamy sauce without any graininess. Don’t skip this step or you’ll notice little lumps!

Step 2: Blend the Sauce Ingredients Until Silky

Drain the cashews and toss them into a high-powered blender with garlic, sun dried tomatoes, fresh basil, lemon juice, oregano, red pepper flakes, salt, and water. Blend on high until it’s completely smooth and creamy. This sauce tastes like sunshine and indulgence all at once. If your blender struggles, add a splash more water, but keep it close—the sauce should be creamy, not soupy.

Step 3: Simmer Beans in the Creamy Sauce

Pour your luscious sauce into a large skillet and add the drained and rinsed butter beans. Simmer everything together for 5 to 10 minutes, stirring often. This gives the flavors time to marry and lets the beans soak up some of that creamy magic. If the sauce feels too thick, add a splash of water as you go to reach your favorite consistency.

Step 4: Wilt the Spinach and Finish Like a Pro

Stir in the baby spinach and any extra sun dried tomatoes, then cook just until the spinach wilts and turns a vibrant green. This step only takes a minute or two—it’s key because you want that fresh leafy goodness without overcooking it into sadness. Taste and adjust salt and pepper before you plate it up. Serve with crusty bread to scoop up every last bit.

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Pro Tips for Making Creamy Sun Dried Tomato Butter Beans with Spinach and Basil Recipe

Use Fresh Ingredients: Fresh basil and lemon juice make a huge difference in brightening the final dish, so don’t substitute with dried lemon powder.
Don’t Skip Soaking Cashews: I once rushed this step and ended up with a grainy sauce—learn from my mistake and soak them properly for ultimate creaminess.
Simmer Gently: Keep the heat low to medium to avoid scorching the delicate cashew sauce on the pan bottom.
Add Spinach Last: Spinach cooks quickly—add it right before serving so it stays bright and fresh, not mushy.

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

Garnishes

I like topping this dish with a little extra fresh basil or a sprinkle of nutritional yeast for a subtle cheesy note without dairy. If you’re feeling fancy, a drizzle of good-quality olive oil or a few cracked black pepper flakes never hurts. These little touches make the dish pop visually and flavor-wise.

Side Dishes

Crusty bread is my go-to for soaking up the creamy sauce, but this recipe is also fantastic served over quinoa, rice, or even polenta for a heartier meal. A simple green salad with lemon vinaigrette rounds it out nicely if you want some extra crunch on the side.

Creative Ways to Present

For dinner parties, I love serving this recipe in individual shallow bowls with a decorative basil leaf on top, adding a small pile of toasted pine nuts for crunch. You could also spoon it into hollowed-out roasted tomatoes or bell peppers for a fun finger food presentation that always impresses.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 4 days. The flavors actually deepen overnight, making it even better the next day. Just remember to stir before reheating, as the sauce can thicken up when chilled.

Freezing

I’ve frozen this recipe a couple of times with good results—just make sure to thaw overnight in the fridge and give it a good stir before warming. The spinach might be a bit softer upon reheating, but the flavors hold beautifully.

Reheating

Reheat gently on the stovetop over low heat, adding a splash of water if the sauce is too thick. I avoid microwaving because it can make the beans chewy and the sauce separate a bit, but if you’re in a hurry, microwave in short bursts stirring in between.

FAQs

Can I use canned cashews instead of raw cashews in this recipe?

It’s best to use raw cashews because soaking and blending them creates the creamy texture that defines this sauce. Canned cashews are usually cooked or processed and won’t blend into a smooth, creamy base the same way. If you’re short on time, soaking raw cashews for at least 5 minutes with hot water helps save you from longer soaking but still produces a great result.
What can I substitute for sun dried tomatoes if I can’t find them?

If you don’t have sun dried tomatoes, fresh cherry tomatoes diced finely can offer freshness but less intense flavor. Alternatively, you can use tomato paste diluted in a little warm water to get some of that concentrated tomato taste, though the texture will differ slightly. Try to avoid tomato sauce or canned tomatoes, as they are too watery.
Can I make this recipe vegan and gluten-free?

Absolutely! This recipe is naturally vegan and gluten-free as long as you skip any bread for serving or choose gluten-free bread. Everything else—cashews, butter beans, spinach, and herbs—are plant-based and free from gluten, making it perfect for most dietary needs.
How spicy is this dish, and can I adjust the heat?

The red pepper flakes add a gentle warmth, not overpowering heat, but you can absolutely adjust them. If you prefer no heat, just omit them, or add extra if you want a kick. I like a little zing, but it’s easy to tailor to your taste buds.

Final Thoughts

This Creamy Sun Dried Tomato Butter Beans with Spinach and Basil Recipe has become one of my go-to dishes when I want something quick, nourishing, and seriously delicious without complicated ingredients. I love how creamy and flavorful it is, yet it feels light and fresh with spinach and basil. I hope you give it a try and find it as comforting and versatile in your kitchen as I do—consider it one of those recipes you’ll keep coming back to and personalizing as you go.