Name: Creamy Vegan Tomato White Bean Stew
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed; 1 can (14.5 oz) diced tomatoes; 3 garlic cloves, minced; 1 medium yellow onion, chopped; 1 tablespoon olive oil; 2 cups vegetable broth; 1/2 cup unsweetened plant-based milk (oat or almond); 1 tablespoon tomato paste; 1 teaspoon dried thyme or Italian seasoning; Salt and pepper, to taste; Fresh parsley or basil, chopped (optional, for garnish)

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This Creamy Vegan Tomato White Bean Stew is one of my go-to comfort meals that’s both nourishing and incredibly flavorful. I simmer white beans in a rich, tomato-based broth with herbs, garlic, and creamy plant milk to create a thick, satisfying stew. It’s cozy, hearty, and perfect for chilly nights or whenever I want something wholesome and warm.

Why You’ll Love This Recipe

I love how simple yet filling this stew is. It’s made with pantry staples and comes together quickly in one pot. The white beans add a creamy texture and protein boost, while the tomatoes and herbs bring deep flavor. It’s entirely plant-based, gluten-free, and can be easily customized with whatever vegetables I have around. It also tastes even better the next day, making it great for leftovers. Creamy Vegan Tomato White Bean Stew

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

canned white beans (cannellini or great northern)
canned diced tomatoes
garlic cloves
yellow onion
olive oil
vegetable broth
unsweetened plant-based milk (like oat or almond)
tomato paste
dried thyme or Italian seasoning
salt and pepper
fresh parsley or basil for garnish (optional)

Directions

In a large pot, I heat olive oil over medium heat and sauté chopped onion and garlic until soft and fragrant.
I stir in tomato paste and cook for another 1-2 minutes to deepen the flavor.
I add canned tomatoes, drained white beans, vegetable broth, and dried herbs. I bring everything to a simmer.
I let it simmer uncovered for about 15-20 minutes, stirring occasionally.
I stir in plant-based milk to make it creamy, adjusting the amount based on how thick I want the stew.
I season with salt and pepper to taste.
I serve hot, garnished with fresh herbs or a drizzle of olive oil.

Servings and timing

This recipe makes 3-4 servings.

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Sometimes I add chopped kale, spinach, or carrots to bulk up the veggies. I’ve also blended part of the stew with an immersion blender for an extra creamy texture. For a smoky kick, I add a pinch of smoked paprika or crushed red pepper flakes.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It also freezes well for up to 2 months. To reheat, I warm it on the stove over medium heat or microwave it until hot, adding a splash of broth or milk if it thickens too much. Creamy Vegan Tomato White Bean Stew

FAQs

Can I use dry beans instead of canned?

Yes, I soak and cook them ahead of time before adding them to the stew.

What plant milk works best?

I usually use oat or almond milk because they’re neutral and creamy, but soy milk works too.

Can I make this stew ahead of time?

Absolutely. I often make it the day before—it tastes even better after the flavors sit overnight.

How do I make the stew thicker?

I either simmer it a bit longer uncovered or blend a portion of it with an immersion blender.

Is this stew good for meal prep?

Definitely. I portion it out in containers and reheat throughout the week for easy lunches or dinners.

Conclusion

Creamy Vegan Tomato White Bean Stew is a satisfying, healthy dish I come back to again and again. It’s quick, easy to make, and packed with flavor and nutrition. Whether I’m cooking for myself or prepping for the week, this stew always hits the spot and keeps me feeling full and cozy.