Super Creamy White Beans & Kale with Cashew Garlic Sauce

Creamy White Beans & Kale
Creamy White Beans & Kale

If you think white beans are bland and boring, one bite of our melts-in-your-mouth Creamy White Beans & Kale with Garlic Sauce will make you think again!

Served over a bed of tender-but-chewy wild rice, it’s a substantial vegan meal packed with nearly 25 grams of plant-based protein per individual serving!

Throw in its 14 grams of gut-feeding fiber, and you have a hearty, nourishing, and oil-free main course loaded with earthy comfort food goodness!

Our Creamy White Beans & Kale recipe serves two, so be sure to share it with someone you love!


Creamy White Beans & Kale with Garlic Sauce

Creamy White Beans & Kale
  • Author: Gregg Rozeboom
  • Yield: 2 1x
  • Diet: Vegan


3/4 cup wild rice

2 medium-sized yellow potatoes 

1/2 butternut squash

1 15-oz. can cannellini beans

4 kale leaves 

1/2 tsp salt

1/2 tsp pepper

1 tsp garlic powder

Cashew Garlic Sauce

1/3 cup cashews

1 oz lemon juice

1/3 cup nutritional yeast

1 tsp garlic powder

1/2 tsp salt

1 1/2 tsp black pepper

1 tsp smoked paprika

dash of cayenne


  1. Soak cashews in hot water for 30 min prior to blending.
  2. Bring 1.5 cups of water to boil in a large pot with rice and a pinch of salt. Once boiling, reduce heat to low and cover rice.
  3. Preheat the oven to 425 degrees.
  4. Cube potatoes and (peel first) squash and toss with 1/2 tsp each S/P and1 tsp garlic powder. Destem and chop kale, reserve for later.
  5. Spread potatoes and squash on a baking sheet and bake for 25 minutes or until browned.
  6. Cook cannellini beans in large pan over medium-high heat until they start to crisp up.  Use a splash of broth if sticking to pan.
  7. Massage kale with small amount of lemon juice and add to pan with beans.  Cook until wilted and remove from heat.

Cashew Garlic Sauce

  1. Drain cashews and add to Vitamix or high- speed blender.  Add in lemon juice, nutritional yeast, S/P, garlic powder, and smoked paprika. Blend on high speed until completely smooth.  Add in water as needed so the sauce is thin enough to pour easily.
  2. Divide wild rice between bowls and top with beans, squash, potatoes, and kale.  Drizzle with the cashew garlic sauce and sprinkle with cayenne or more smoked paprika.



  • Serving Size: 1
  • Calories: 750
  • Sugar: 9g
  • Sodium: 860mg
  • Fat: 15g
  • Saturated Fat: 2.5g
  • Trans Fat: 0g
  • Carbohydrates: 119g
  • Fiber: 28g
  • Protein: 49g
  • Cholesterol: 0mg

Did you make this recipe?

Share a photo and tag us — we can\'t wait to see what you\'ve made!

Share on facebook
Share on twitter
Share on pinterest

Related Posts

Black Vegans Rock By Aph Ko

Black Vegans Rock By Aph Ko

Black Vegans Rock By Aph Ko Five years ago, independent digital media producer Aph Ko compiled a list of 100 influential black vegans for Striving

My Biggest Bush Man Takeaway

My Biggest Bush Man Takeaway:   Yesterday, I posted on our unforgettable encounter with an Alaskan bush man who’s lucky enough to have benefited from


Creamy Risotto with Broccolini & Walnut Agrodolce

Creamy Risotto with Broccolini & Walnut Agrodolce Meet broccolini, the slender-stalked broccoli lookalike in Chef Ryan’s Creamy Risotto with Broccolini & Walnut Agrodolce. It didn’t even