Creamy Beans and Leeks

These creamy beans and leeks are some of the richest I’ve made, and they’re completely dairy-free and vegan. The creaminess comes from a simple blend of silken tofu, soaked cashews, soy milk and nutritional yeast. Made with sweet leeks and cavolo nero, this dish is packed with protein and fibre.

Why you’ll love this recipe

These are some of the creamiest beans you’ll ever eat, and the best part? They’re completely dairy-free. The sauce gets its rich, velvety texture from a simple blend of cashews, silken tofu, and nutritional yeast, making it high in protein and packed with vitamins. Using the starchy bean water helps give the sauce a naturally glossy, silky finish.

Sweet, tender leeks add a gentle sweetness, while cavolo nero brings vibrant colour, extra nutrients, and fibre. It’s the perfect filling lunch to keep you going through the day or a warming, comforting dinner for cosy nights in.

Ingredients for creamy beans and leeks

• 30 g cashews, soaked in hot water for 15 minutes and drained
• 200 g silken tofu
• 1 tbsp nutritional yeast
• A splash of soy milk (about 2–3 tbsp)
• 1 tbsp olive oil
• 1 small leek, sliced
• 3 cloves garlic, finely chopped
• 100 g cavolo nero, chopped
• 1 × 570 g jar white beans or butter beans, with bean stock reserved
• A handful of fresh herbs, chopped (I used dill and parsley)
• Juice of half a lemon
• Salt and pepper, to taste

How to make creamy beans and leeks

Make the tofu and cashew cream

Add the cashews, silken tofu, and nutritional yeast to a blender and blend until smooth. Add a splash of soy milk if the mixture needs loosening.

Cook the vegetables

Heat the olive oil over medium-high heat in a large frying pan. Add the leeks and fry until softened and starting to turn slightly brown in places, 5–7 minutes. Stir in the garlic and fry for a further minute. Add the cavolo nero and stir until just wilted, about 2 minutes.

Combine everything

Add the beans with their reserved bean stock, along with the cashew and tofu cream, and stir everything together well. Bring to a simmer and heat through for around 6–7 minutes. Stir in the fresh herbs, squeeze in the lemon juice, and season to taste with salt and pepper.

Serve!

Tips and variations

• For extra sweetness, cook your leeks slowly over 10–15 minutes until they caramelise and release their natural sugars.
• Swap out the cavolo nero for spinach or your favourite greens.
• Use your favourite beans. White beans work beautifully, but you could also try butter beans, chickpeas, or cannellini beans.

Serving Suggestions

• Spoon onto toasted sourdough or crusty bread for a quick lunch.
• Top with a sprinkle of toasted seeds (pumpkin, sunflower, or sesame) for extra crunch.

FAQs

Q: Can I make this ahead of time?
A: Yes! The dish keeps well in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of soy milk if needed.

Q: Can I freeze creamy beans and leeks?
A: Absolutely. Freeze in an airtight container for up to 2 months. Reheat slowly on the stove to maintain the creamy texture.

Q: Can I make this nut-free?
A: Yes! You can replace the cashews with more silken tofu or use sunflower seed butter for a similar creamy texture.

Creamy beans and leeks: Similar recipes

If you liked these creamy beans and leeks, then check out more of my bean recipes:

• Italian Bean Salad
• Greek Bean Salad
• Chickpea Feta Salad

Creamy Beans and Leeks

5 from 1 vote

Creamy Beans and Leeks – a rich, dairy-free, vegan recipe packed with protein, fibre, and flavour. Perfect for a cosy dinner or hearty lunch!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 2 -3

Course: lunch, Main Course

Ingredients Method

Ingredients

  

• 30  g cashews soaked in hot water for 15 minutes and drained
• 200  g silken tofu
• 1  tbsp nutritional yeast
• A splash of soy milk about 2–3 tbsp
• 1  tbsp olive oil
• 1 small leek sliced
• 3 cloves garlic finely chopped
• 100  g cavolo nero chopped
• 1 × 570 g jar white beans or butter beans with bean stock reserved
• A handful of fresh herbs chopped (I used dill and parsley)
• Juice of half a lemon
• Salt and pepper to taste

Method

 

1. Start by making the tofu cashew cream. Add the cashews, silken tofu, and nutritional yeast to a blender and blend until smooth. Add a splash of soy milk if the mixture needs loosening.
2. Next heat the olive oil over medium-high heat in a large frying pan. Add the leeks and fry until softened and starting to turn slightly brown in places, 5–7 minutes. Stir in the garlic and fry for a further minute. Add the cavolo nero and stir until just wilted, about 2 minutes.
3. Add the beans with their reserved bean stock, along with the cashew and tofu cream, and stir everything together well. Bring to a simmer and heat through for around 6–7 minutes. Stir in the fresh herbs, squeeze in the lemon juice, and season to taste with salt and pepper. Divide between 2-3 bowls and serve!