These Vegan Rosemary Smoky White Beans are so creamy and thick and the perfect side to a main meal or can be eaten as the meal. They are very hearty and filling, yet dairy-free and oil-free and come together in 30 minutes!
Keyword: oil-free vegan recipes, vegan rosemary white beans, zoes kitchen braised white beans recipe
Servings: 2-4 servings
Author: Brandi Doming
1/2packed cup (80g)finely diced white or yellow onion
1/4teaspoonsalt for cooking the onions (you'll be adding another 1/2 tsp later)
3large garlic cloves, minced (11g)
1/2cuplow-sodium veggie broth for cooking onions/garlic and 3/4 cup more to add later
1/2cup (120g)homemade cashew milk (See NOTE)
1scant tablespoon roughly chopped fresh rosemary
1/4teaspoonground black pepper
1 1/2teaspoonsliquid smoke
2tablespoons (20g)brown rice flour or regular flour is fine
2 15ozcans low-sodium Great Northern or Cannellini beans, drained & rinsed
Optional: drizzle of hot sauce for a spicy kick
I make my own homemade cashew milk, as it's MUCH better and creamier than store-bought. To make, add 1/2 cup whole raw cashews to a vitamix with 1 1/2 cups filtered water, blend on high until completely smooth. That's it, no need to drain! Use just 1/2 cup of the milk for the recipe. Use any extra for oatmeal, coffee, lattes, or soups for extra creaminess.
Tip for chopping the fresh rosemary. If you've never chopped fresh rosemary, it is very simple. Do not just chop the whole thing with the stem, or it's too fibrous. Simply take your fingers and slide off the rosemary leaves pulling them off the stem in the opposite direction that they point. They will slide right off. A tip I learned from Giada.
Add the onion and only 1/2 cup of the veggie broth and only a 1/4 tsp of the salt to a small pot over medium heat. Bring to a boil, then reduce to medium and cook for 8 minutes until the onions are tender.
Add the garlic and cook 2 more minutes.
Add the remaining 3/4 cup broth, plant milk, rosemary, remaining 1/2 teaspoon salt, black pepper, liquid smoke and rice flour. Whisk well to make sure all the flour is smooth.
Once smooth, add the beans.
Bring it back to a simmer around the edges, cover and reduce to low. Simmer for about 10 minutes. Keep an eye on them so they don’t stick to the bottom. Once creamy to your likely, serve immediately.
I love to give mine a spicy kick with a drizzle of hot sauce, but this is totally optional. If you have any leftovers, it will thicken up a ton in the fridge overnight, so add more broth to loosen up if necessary and reheat on low. Depending on whether you serve this as a side dish or a main dish, the servings would vary from 2-4 people. They are VERY filling!