If you’re in the mood for a creamy, cozy, and Tuscan flavor-packed dinner, you need to try Marry Me Butter Beans! Made with pantry staples and a simple cashew cream sauce, this vegan-friendly recipe comes together in 30 minutes and is guaranteed to win over anyone at the table.
Marry Me Butter Beans is the latest spin in my Marry Me series, and it might just be the most comforting one yet. If you loved my Marry Me Chickpeas, you’re going to fall head over heels for this version!
Why I Love This Recipe
I’ve officially entered my Marry Me Butter Beans era, and I’m definitely not mad about it! This dish is creamy, cozy, and somehow feels fancy even though it comes together in one pot. The cashew cream makes it velvety, while sun-dried tomatoes and garlic pack in rich Tuscan flavors.
It’s completely dairy-free, gluten-free, and budget-friendly, which means it checks all my mom-meal boxes. And because butter beans are so soft and tender, they soak up the sauce unbelievably well.
There’s no need to babysit a million steps either—just a quick 30-minute simmer and you’re done! Whether you’re feeding picky eaters, cooking for one, or just want something easy and satisfying, this recipe delivers every time.
Ingredient Notes
Here’s a breakdown of the ingredients you’ll need to make this Marry Me Butter Beans recipe.
- Cashew Cream: To make the dairy-free cream, you’ll need raw, unsalted cashews, soy milk, nutritional yeast, white miso paste, and garlic powder. I like plain, unsweetened soy milk for extra richness and protein—I usually use Trader Joe’s Soy Beverage.
- Butter beans: These soft, creamy beans are the star of the show! They’re hearty, high in plant protein, and absorb flavor beautifully without falling apart.
- Vegetable Broth: Acts as a cooking liquid and flavor booster. Use low-sodium so you can better control the overall saltiness in the dish.
- Vegan Butter: To sauté the aromatics and add richness to the base of the sauce.
- Garlic: You can’t have a hearty, savory Mediterranean dish without garlic! Use fresh minced garlic or paste.
- Tomato Paste: Brings a concentrated tomato flavor that gives the sauce body and umami notes. I recommend double-concentrated tomato paste in a tube (it lasts longer and has a more intense flavor than canned paste).
- Cherry Tomatoes: These break down and get jammy, adding sweetness, acidity, and juicy texture to the sauce.
- Sun-Dried Tomatoes: Bring that signature Tuscan-inspired tang and umami. I prefer dry-packed tomatoes for a more intense, chewy bite, but you can use oil-packed ones.
- Italian Seasoning: Ties the dish together and gives it that cozy, comforting flavor.
- Red Pepper Flakes: Adds a touch of heat to balance the creaminess. Use more or less depending on your spice preference.
- Fresh Basil: I stir basil in at the end to add brightness and a fragrant finish. It cuts through the richness and gives it a fresh, herby pop.
Substitutions
- Cashews: Swap cashews for raw sunflower seeds or blanched almonds.
- Soy Milk: You can use plain, unsweetened oat, almond, or cashew milk instead.
- Nutritional Yeast: Replace nutritional yeast with 1-2 tablespoons of grated vegan parmesan for a similar umami boost and cheesy taste.
- Beans: Cannellini beans, great northern beans, or even chickpeas can all be used.
- Vegan Butter: Use olive oil or avocado oil for a lighter finish.
- Tomato Paste: If you’re out, use 2 tablespoons of canned crushed tomatoes.
- Sun-Dried Tomatoes: Roasted red peppers make a great substitute. They’ll be sweeter and softer, and add a smoky element.
- Cherry tomatoes: You can use grape tomatoes or chopped Roma tomatoes instead.
- Red pepper flakes: Swap in a pinch of cayenne or a drizzle of hot sauce if you’re out.
How to Make
Making this Marry Me Butter Beans recipe is a cinch! Just follow my tips for the best results.
Preparation
Add the cashews to a pot, cover them with water, and simmer for 5 minutes. Then drain and set aside. Rinse and drain the butter beans, chop the basil, and measure the rest of the ingredients.
Cooking
Step 1
In a high-speed blender, combine the softened cashews, soy milk, miso paste, nutritional yeast, and garlic powder. Blend until completely smooth and creamy. For the best texture, let the blender run for at least 45 seconds, even if the mixture looks blended at first glance. A gritty cream will affect the whole mouthfeel of the sauce.
Step 2
In a large sauté pan or pot, melt the vegan butter over low heat. Add the garlic, red pepper flakes, and Italian seasoning. Stir constantly for about 1 minute, just until fragrant.
Step 3
Add the cherry tomatoes and cook for 3-4 minutes, allowing them to soften and blister. Use your spatula to gently press and smash the tomatoes once they start to break down.
Step 4
Stir in the sun-dried tomatoes, tomato paste, vegetable broth, and butter beans. Add the salt, then bring everything to a low simmer. If your sun-dried tomatoes are dry-packed and a little tough, you can soak them in hot water for 5-10 minutes first.
Step 5
Pour in the cashew cream and stir well to combine. Let the mixture simmer for a minute or so until it thickens slightly. Keep stirring as it simmers to avoid sticking. If the sauce gets too thick, add a splash of broth to loosen it.
Remove the pan from heat and stir in the fresh chopped basil. Taste and adjust salt or spice as needed. Serve your Marry Me Butter Beans topped with vegan parmesan, more fresh basil leaves, and red pepper flakes if you’d like, and enjoy!
Expert Tip
The key to making next-level Marry Me Beans is nailing the texture and consistency of the sauce. Use a high-speed blender if possible, and always boil or soak your cashews to soften them fully.
Also, smashing the cherry tomatoes adds natural sweetness and body to the sauce, giving it that “slow-cooked” depth in a fraction of the time. Be patient with your simmer since it’s what thickens the sauce and brings all the ingredients together into a cohesive finish.
Cooking Tips
- Cook Garlic on Low: Garlic burns fast and can become bitter. Keep the heat low and stir continuously to bring out its natural sweetness.
- Fresh Herbs Last: Add the basil leaves right at the very end. This preserves its bright, herbaceous flavor and prevents it from turning dark and bitter in the heat.
- Use Dry-Packed Tomatoes: They have a more concentrated flavor and hold their texture better in this saucy dish than oil-packed ones.
Frequently Asked Questions
Yes, but you’ll need to soak and cook them first. Start with about 1 cup of dried butter beans, soak overnight, then simmer for 60–90 minutes until tender. This will yield roughly the same amount as two cans.
You can substitute raw sunflower seeds for the cashews. The flavor will be slightly earthier and the texture may be a bit less creamy, but sunflower seeds still work great.
If the sauce is too thick, add a splash of broth or plant milk. If it’s too thin, let it simmer uncovered for a few extra minutes to reduce.
Storing & Reheating
Let your Marry Me Butter Beans cool completely before storing leftovers. Once cooled, follow these simple storage guidelines.
- Fridge: Store your Marry Me Beans in an airtight glass container for the best results. They’ll stay fresh in the refrigerator for up to 4–5 days.
- Freezer: This dish also freezes well. Transfer everything to a freezer-safe container or silicone bag, removing as much air as possible. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat leftovers gently on the stovetop over medium-low, stirring occasionally. Add a splash of broth or plant milk to loosen the sauce if needed. You can also microwave it in 30-second intervals.
More Marry Me Recipes
Marry Me Butter Beans (With Vegan Tuscan Sauce)
DESCRIPTION
INGREDIENTS
Cream Sauce
- ¾ cup plant milk I used Soy Beverage from Trader Joe's
- ¼ cup cashews
- 1 tablespoon white miso paste
- 1 tablespoon nutritional yeast
- 2 tablespoon garlic powder
Marry Me Butter Beans
- 2 cans (15 oz) butter beans washed and drained
- ¾ cup vegetable broth low sodium
- 1 tablespoon vegan butter or avocado oil
- 1 tablespoon garlic minced or paste
- 1 tablespoon tomato paste
- 2 cups cherry tomatoes
- 3 ounces sun-dried tomatoes not in oil
- 2 teaspoon Italian seasoning
- 1 teaspoon red pepper flakes
- ½-1 teaspoon salt
- ½ cup basil leaves chopped
Garnish
- vegan Parmesan cheese grated
- fresh basil leaves
- red pepper flakes
METHOD
- In a small pot, submerge cashews in water and boil for 5 minutes on medium heat. Once they soften, then drain cashews.
- Add the softened cashews in a high speed blender along with the soy milk, miso paste, nutritional yeast, and garlic powder. Blend till smooth like heavy cream. Then set aside.
- Next, melt butter in a medium size pot over low heat. Add minced garlic, Italian seasoning, red pepper flakes, and continuously stir for a minute to avoid burning.
- Add in the tomatoes and letting the tomatoes soften on low heat for a few minutes. You can add a ¼ cup of broth or water to avoid burning, if needed. Once softened, then smash them using your spatula.
- Then add the sun-dried tomatoes, tomato paste, broth, butter beans, and salt and give it a good stir.
- Pour in the cashew cream, and give it a good mix again. Cook for about a minute till it thickens.
- Remove from heat, then add in the chopped basil and toss together.
- Garnish with grated vegan parmesan cheese, more fresh basil, and red pepper flakes before serving with toasted bread.
NOTES
- Cook Garlic on Low: Garlic burns fast and can become bitter. Keep the heat low and stir continuously to bring out its natural sweetness.
- Fresh Herbs Last: Add the basil leaves right at the very end. This preserves its bright, herbaceous flavor and prevents it from turning dark and bitter in the heat.
- Use Dry-Packed Tomatoes: They have a more concentrated flavor and hold their texture better in this saucy dish than oil-packed ones.
Puja Verma says
One of the best coziest and satisfying meals to make on a busy weekday night!