Creamy Mushroom & Spinach White Bean Étouffée

A cozy, nourishing meal that feels indulgent but is packed with fiber, plant protein, minerals, and deep savory flavor. The creamy sauce comes mostly from blended cannellini beans and cashews — no heavy cream needed.

• High fiber and rich in plant protein
• Creamy, satisfying comfort food
• Great for heart health and gut health

Ingredients

• 3 (8-ounce) containers mushrooms
• 3 onions
• 3 cans cannellini beans
• 1 (16-ounce) container spinach, chopped
• Veggie broth
• ¼ cup cashews
• 3 cloves garlic (for sautéing)
• 3 additional cloves garlic (for blending)
• ¼ cup nutritional yeast
• ~¼ cup parmesan, plus more for topping
• 2–3 Tbsp monk fruit
• Salt and pepper, to taste

Directions

1. Cook mushrooms in a hot nonstick pan until deeply browned. Salt only at the end so they caramelize instead of steam.
2. In another pan, caramelize onions low and slow using veggie broth. Add 2–3 Tbsp monk fruit to help develop rich sweetness and color.
3. Add 3 cloves garlic and cook briefly until fragrant. Stir in veggie broth to deglaze the pan.
4. Stir in the cooked mushrooms and chopped spinach. Add the remaining veggie broth. Cover and cook until spinach softens.
5. Add the cannellini beans. Cover and simmer.
6. Transfer about 2 cups of the bean-veggie mixture to a blender with the cashews, remaining 3 cloves garlic, nutritional yeast, salt, and pepper. Blend until creamy, then pour back into the pan.
7. Stir in the parmesan, then top with more before serving.

Serving Tip

Serve warm with toasted sourdough, over rice, or enjoy by the bowlful.

Macros (Per Serving – 6 Servings)