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· 4.9 from 51 reviews

If you’re looking for a cozy, comforting dish that feels both indulgent and healthy, you’ve got to try my Creamy Sun Dried Tomato Butter Beans with Basil and Spinach Recipe. It’s one of those recipes I keep coming back to, especially on busy weeknights when I want something quick but still packed with flavor and nourishing ingredients. The creaminess comes from soaked cashews, which makes it rich without any dairy — and that combo of sun dried tomatoes, fresh basil, and spinach? Honestly, it’s a game changer. Stick around and I’ll walk you through every step so you can nail it too!

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Why This Recipe Works

Creamy without dairy: The soaked cashews blend to create a luscious sauce that’s smooth and indulgent.
Burst of fresh herbs: Fresh basil lifts the dish, balancing the richness with fragrant brightness.
Nutrient-dense and hearty: Butter beans and spinach add protein, fiber, and greens for a satisfying meal.
Simple but flexible: Requires minimal ingredients, with easy swaps depending on what you have on hand.

Creamy Sun Dried Tomato Butter Beans with Basil and Spinach, healthy vegetarian butter beans, vegan creamy beans recipe, quick plant-based dinner, dairy-free bean dish - 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 Basil and Spinach Recipe plays its part perfectly — from the creamy cashews to the punchy sun dried tomatoes. When shopping, I like to pick the best quality sun dried tomatoes I can find and fresh basil that smells amazing. It really elevates the dish.

Raw cashews: Essential for creaminess; soak them to get that silky texture without any grit.
Garlic: Adds a savory depth that complements the tomatoes and beans beautifully.
Sun dried tomatoes: Provide tangy, concentrated flavor that gives the sauce a lovely umami kick.
Fresh basil leaves: Give this dish a bright, herbal freshness that balances the richness.
Fresh lemon juice: Adds a touch of acidity to cut through the creaminess and bring everything alive.
Dried oregano: Brings an earthy Mediterranean note to the dish.
Red pepper flakes: Give just a little heat — adjust to your spice tolerance.
Salt: Always important to enhance all the other flavors.
Water: Used to thin the sauce to your preferred consistency.
Butter beans: Creamy and mild, these beans soak up the flavors and make it satisfying.
Baby spinach: Adds freshness, color, and nutrients right before serving.
Crusty bread (optional): Perfect for soaking up every last drop of sauce — highly recommended!

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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 the things I love most about this Creamy Sun Dried Tomato Butter Beans with Basil and Spinach Recipe is how easy it is to make your own. I’ve played around with it quite a bit, and each version feels just right in different ways.

Variation: Some days, I swap butter beans for chickpeas for a nuttier flavor and firmer texture — works like a charm!
Make it spicy: If you love heat, try doubling the red pepper flakes or adding some smoked paprika for smoky depth.
Dairy-free option: Instead of cashews, I’ve successfully used sunflower seeds when I didn’t have cashews on hand; it changes the texture slightly but still creamy.
Extra greens: Feel free to toss in kale or swiss chard if you want to bulk up on veggies — just add them at the same time as the spinach.

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

Step 1: Soak Your Cashews to Get That Creamy Base

I always start by soaking raw cashews. Bring about 2 to 3 cups of water to a boil (I usually use my tea kettle because it’s fast). Then just pour the hot water over the cashews and let them sit for at least 5 minutes, or up to an hour if you have time. This softens them up so when you blend them, the sauce becomes silky smooth — no gritty bits here, promise!

Step 2: Blend Your Creamy Sauce

Once your cashews are softened, drain them and toss them into your high-powered blender along with the garlic cloves, sun dried tomatoes, fresh basil leaves, lemon juice, dried oregano, red pepper flakes, salt, and 1 ½ cups of water. Blend it until everything turns into a beautiful creamy sauce. Don’t be afraid to scrape the sides — you want everything perfectly smooth for that luxurious texture.

Step 3: Heat the Sauce and Add Butter Beans

Pour your creamy sauce into a large skillet and add the rinsed, drained butter beans. Simmer everything gently over medium-low heat for about 5 to 10 minutes. Stir fairly often to keep the mixture from sticking. If the sauce feels too thick, add a splash more water to loosen it up to your preferred consistency — I usually prefer mine a bit saucier.

Step 4: Stir in Spinach and Final Flavor Adjustments

When the beans are warmed through and the sauce has thickened to your liking, stir in the baby spinach and any extra sun dried tomatoes you want. Cook just long enough for the spinach to wilt and turn bright green — you don’t want it overcooked here. Finally, taste and adjust the salt or add a pinch of black pepper if needed. Serve immediately with your favorite crusty bread for dipping.

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

Don’t skip soaking cashews: Even a quick 5-minute soak softens them enough for a smooth, creamy sauce with no graininess.
Use good sun dried tomatoes: Quality really shines through here — I prefer ones packed in oil for more flavor, but if dry, soak them in warm water first.
Adjust water for sauce texture: Depending on your blender and how thick you like it, feel free to add more water gradually while blending or simmering.
Wilt spinach last: Adding spinach at the very end keeps it vibrant and prevents a mushy texture that can happen if overcooked.

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

Garnishes

I usually finish this dish with a sprinkling of freshly cracked black pepper and sometimes a few extra fresh basil leaves for color and aroma. If I’m feeling fancy, a drizzle of good quality olive oil on top just before serving makes it extra special. Parmesan or vegan cheese shavings work well too, but I love keeping it simple and fresh.

Side Dishes

This recipe pairs beautifully with crusty bread to sop up all that creamy sauce. I also enjoy serving it over a bed of fluffy quinoa or brown rice when I want a heartier meal. Roasted veggies, like asparagus or Brussels sprouts, add a nice textural contrast on the side.

Creative Ways to Present

For casual dinners, I love serving this recipe straight from the skillet to the table, letting everyone dig in family-style. When I bring it to a potluck, I sometimes spoon it into individual mason jars topped with fresh basil — it looks so pretty and keeps things tidy! On special occasions, a garnish of toasted pine nuts adds a lovely crunch and nutty aroma that guests always notice.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and it keeps beautifully for up to 4 days. The flavors actually deepen overnight, so I often make it a day ahead when I have the chance — it reheats quickly and still tastes amazing.

Freezing

I’ve frozen this dish a few times with good results. Just let it cool completely before transferring portions to freezer-safe containers. When you’re ready, thaw overnight in the fridge and reheat gently on the stove, adding a splash of water if it’s too thick. The texture softens a bit, but the flavors hold up well.

Reheating

For reheating, I prefer using a skillet on medium-low heat with a splash of water or broth to loosen the sauce. Stir frequently to prevent sticking and heat evenly. You can also microwave leftovers covered but stir once or twice mid-way. Either way, the sauce seems to regain its luscious creaminess with a little care.

FAQs

Can I use canned cashews or soaked nuts other than cashews for the sauce?

This recipe relies on soaked raw cashews for that creamy texture, but if you can’t find cashews or have a nut allergy, raw slivered almonds or sunflower seeds can work as substitutes. Just soak them until soft before blending. The texture and flavor will vary slightly, but it’s still delicious.
What if I don’t have fresh basil? Can I use dried instead?

Fresh basil really brightens the dish, so I recommend it when possible. If you only have dried basil, add it sparingly during blending—start with about a teaspoon—since dried herbs are more concentrated and won’t provide the same fresh flavor or body.
Is there a good substitute for butter beans?

Absolutely! Butter beans are creamy and mild, but you can also use navy beans, great northern beans, or even chickpeas. Each will bring a slightly different texture and flavor, but all work well in this recipe.
Can I make this recipe vegan and gluten-free?

Definitely! This recipe is naturally vegan and gluten-free as long as you serve it with gluten-free bread or an alternative side. Just double-check your sun dried tomatoes and other packaged ingredients to ensure no hidden gluten.
How long does this recipe take from start to finish?

From soaking the cashews (minimum 5 minutes) to having a finished dish, it usually takes about 20 minutes tops. It’s such a quick meal when you need something wholesome fast.

Final Thoughts

This Creamy Sun Dried Tomato Butter Beans with Basil and Spinach Recipe has become one of my favorite weeknight go-tos because it delivers on flavor, nutrition, and ease of preparation — basically everything you want from a home cooked meal without the fuss. I hope you find it as comforting and satisfying as I do, especially those days when you want something simple but special. Give it a try and feel free to make it your own. I’m betting it’ll become a staple in your kitchen too!