Caprese Butter Beans

If comfort food and fresh summer vibes had a baby, it would be these Italian-Inspired Caprese Butter Beans! This dish is a combination of creamy butter beans swimming in a rich, plant-based cheesy sauce with tangy balsamic vinegar, juicy tomatoes and fresh basil. It’s cozy, it’s vibrant and honestly, it’s kind of magical!

The balsamic and tomatoes create this saucy, flavor-packed base, while the cheesy sauce (hello, cashews and nutritional yeast!) brings all the creamy goodness to the party.

A big plus is how ridiculously easy it is to make this dish. With just a handful of pantry staples and a few fresh ingredients, you can whip up a dinner that tastes like you put in way more effort than you actually did.

You can serve it as a hearty main dish for two, or it also makes a banging side dish for a bigger dinner party.

🌱 Ingredients & Notes

Here is everything you need for this recipe:

• Extra Virgin Olive Oil - Adds richness and helps coat the butter beans evenly.
• Butter Beans - These are the star of the dish, providing a hearty, creamy texture. For this recipe I like to use tinned, unsalted butter beans, but you can also soak and boil dried butter beans for this dish. Either way, make sure to drain and rinse them well before using.
• Balsamic Vinegar - To balance the flavors with a tangy sweetness! Choose a good-quality balsamic for depth.
• Chopped Tomatoes - Forms the saucy base of the dish - canned works perfectly here for convenience!
• Dried Oregano - Brings a warm, herby flavor to the dish. You can substitute with mixed Italian herbs if preferred.
• Fresh Basil Leaves - Torn and added for a fresh touch. Reserve a few leaves for the garnish!
• Unsweetened Plant Milk - Used in the cheesy bean sauce. Ideally choose a neutral-flavored plant milk, like almond or oat.
• Raw Cashews - These create the creamy base for the cheesy sauce. Soak them in cold water for 4-6 hours beforehand to soften, or alternative in boiling water for 20 minutes.
• Nutritional Yeast - Adds a cheesy, savory flavor to the sauce. This is a must for achieving that "cheesy" plant-based taste, so don't skip!
• Garlic - Minced and blended into the sauce for a subtle, aromatic kick.
• Dijon Mustard - Provides a tangy sharpness that complements the cheesy sauce beautifully.
• Lemon Juice - Brightens the sauce and balances the richness of the cashews.

Scroll to the recipe card at the bottom of the post for detailed quantities and measurements.

🔪 Equipment

Here is all the equipment you need to make this recipe:

• Baking Dish - Use an oven-safe dish large enough to hold the butter beans and sauce without overflowing. A ceramic or glass dish works great.
• High-Speed Blender - Needed for making the cheesy bean sauce smooth and creamy. A regular blender may work but might not achieve the same texture.
• Measuring Spoons
• Measuring Cups
• Oven - Preheat to 180°C (160°C fan) for even baking.
• Knife - For tearing and chopping fresh basil leaves.
• Cutting Board - Use a sturdy one for prepping basil or other fresh ingredients.

🧑‍🍳 Instructions (Step-by-Step)

Step 1: Prepare the Beans

Drain and rinse butter beans. Add to a baking dish with olive oil, balsamic vinegar, chopped tomatoes, oregano, and torn basil. Mix well.

Step 2: Make the Cheesy Sauce

Blend butter beans, plant milk, soaked cashews, nutritional yeast, garlic, mustard, and lemon juice until smooth. Season with salt and pepper.

Step 3: Assemble and Bake

Pour the cheesy sauce over the beans in the baking dish. Garnish with basil and bake at 180°C for 25-30 minutes, until golden.

Step 4: Garnish and Serve

Top with more fresh basil and serve warm. Enjoy as a main dish or side.

🍽️ Serving

Serve your Baked Caprese Butter Beans warm straight from the oven. Garnish with fresh basil for extra flavor. Pair with garlic bread or a crisp green salad on the side. This dish works great as a hearty main or a flavorful side. Enjoy it fresh for the best taste!

❄️ Storage

Store any leftover Caprese Butter Beans in an airtight container in the fridge for up to 3 days.

How to reheat

Reheat gently in the oven at 160°C until warmed through or on the stovetop over low heat. Add a splash of plant milk if the sauce thickens too much. Enjoy fresh basil as garnish after reheating for the best flavor.

🔜 Related Recipes

If you’re loving these Caprese Butter Beans, you might also enjoy my Butter Bean Curry for a cozy, flavorful meal or the Spicy Butter Bean Dip as a quick and tasty snack idea. Both are packed with hearty butter beans and simple ingredients you’ll want to try!

Here's a handy recipe card that you can print out and keep in your kitchen for easy reference:

📖 Recipe Card

Caprese Butter Beans

Romy

These Caprese Butter Beans are a cozy, plant-based dish packed with rich, tangy flavors from balsamic, tomatoes, and fresh basil. This creamy bean bake is simple to make and perfect for a hearty dinner or a shareable side. Enjoy every cheesy, saucy bite straight from the oven!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Main Course, Side Dish

Cuisine Italian, vegan

Servings 2 servings

Equipment

• 1 Baking dish
• 1 high-speed blender
• 1 oven
• 1 Knife
• 1 cutting board

Ingredients

  

• 2 tablespoons olive oil
• 2 cans butter beans (480g / 17oz drained weight)
• 2 tablespoons balsamic vinegar
• 1 can chopped tomatoes (400g)
• 1 teaspoon dried oregano
• 1 handful fresh basil leaves torn
• salt and pepper to taste

For the sauce:

• ¼ of the butter beans listed above (120g - 4oz)
• ½ cup plant milk unsweetened
• ⅓ cup raw cashew nuts (50g) soaked and rinsed
• 4 tablespoons nutritional yeast
• 1 clove garlic minced
• 1 teaspoon Dijon mustard
• 1 tablespoon lemon juice
• salt and pepper to taste

Instructions

 

• Set your oven to 180°C (160°C fan) and let it heat up while you prepare the ingredients to save time later.
• Drain and rinse the butter beans well. Add 1 ½ tins of the beans to a baking dish. Drizzle with olive oil and balsamic vinegar. Stir to coat evenly. Add the chopped tomatoes, dried oregano, and a few torn basil leaves. Season with salt and pepper. Mix everything together so the flavors combine.
• In a high-speed blender, combine the remaining butter beans, plant milk, soaked cashews, nutritional yeast, minced garlic, Dijon mustard, and lemon juice. Blend until the mixture is completely smooth. Taste and season with salt and pepper as needed.
• Pour the cheesy sauce evenly over the beans in the baking dish. Tear a few more basil leaves and scatter them on top for extra flavor and a fresh look.
• Place the dish in the preheated oven and bake for 25 to 30 minutes. Check that the top is golden and the sauce is bubbling gently around the edges.
• Take the dish out of the oven and let it cool slightly. Garnish with the remaining fresh basil leaves. Serve warm, either as a main dish with garlic bread or as a hearty side dish.

Notes

• Serving - Serve Caprese Butter Beans warm straight from the oven, garnished with fresh basil for a fragrant finish. Pair it with garlic bread for dipping or a crisp green salad for a lighter meal. It’s equally satisfying as a main dish or a hearty side.
• Storage - Store leftovers in an airtight container in the refrigerator for up to 3 days. Ensure the dish is cooled completely before storing.
• Reheating - Reheat gently in the oven at 160°C or on the stovetop over low heat until warmed through. If the sauce thickens too much, add a splash of plant milk to loosen it. Always garnish with fresh basil after reheating for the best flavor.
• Tips & Tricks -
  • Use a high-quality balsamic vinegar and olive oil for the best depth of flavor.
  • Soaking the cashews ensures a silky, creamy texture for the cheesy sauce—don’t skip this step.
  • Adjust seasoning to your taste; adding just the right amount of salt and pepper makes a big difference.
  • For a gluten-free pairing, serve with gluten-free bread or crackers.
  • This dish is perfect for meal prep—assemble the components ahead and bake fresh when ready to serve.

Keyword Baked Butter Beans, Caprese Beans, Caprese Butter Beans

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