Name: Creamy Pesto Beans
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 (10.5 oz) package silken tofu; 1/2 cup vegetable broth; 1/4 cup nutritional yeast; 1/2 lemon, juiced; 1 teaspoon Italian seasoning; 1 teaspoon garlic powder; 1 (19 oz) jar white beans, drained and rinsed (about 2 cups); 1/4 cup vegan pesto

These creamy pesto beans take just 20 minutes to make and are loaded with fiber and plant-based protein thanks to a creamy sauce made with silken tofu.

creamy pesto beans in a skillet garnished with fresh basil.

If you’re looking to increase your fiber intake, one of the easiest ways to do that is to eat more beans! Just 1/2 cup of beans provides 7-8 grams of fiber which is nearly a quarter of the recommended fiber you need for the whole day. What’s more, they are also a good source of protein and loaded with a variety of other essential nutrients like iron, magnesium, zinc, and folate.

Even better, beans are super easy to make! These creamy pesto beans take just 20 minutes to make and are so creamy and satisfying–you’ll be making this one on repeat for sure.

Table of Contents

We Love these Pesto Beans Because

They’re ready in less than 30 minutes
They’re packed with filling protein and fiber
Vegan and gluten free

Key Ingredients You’ll Need

Vegan Pesto: my go-to store-bought vegan pesto is Gotham Greens. It’s refrigerated so you’ll usually find it in with the salad kits and dressings at the store. Hands-down the best flavor! Of course, you can also make your own vegan pesto for this. If you’re going with homemade, be sure to check out my vegan pesto recipe.
Beans: I used white beans for this recipe, but it also works great with butter beans or chickpeas too.
Silken tofu: in past, I’ve often used coconut milk to add creaminess to vegan recipes like this one but thought I would give blended silken tofu a try and I have become its biggest fan! Just give the tofu a quick blend in a small blender with the other sauce ingredients and it creates a creamy sauce that also boosts the protein tally in this finished dish.

Making these Pesto Beans Couldn’t be Easier

Blend the Tofu: Add the tofu, broth, nutritional yeast, lemon juice, Italian seasoning, and garlic powder to a blender and puree until smooth. I like using my Nutribullet for this rather than my full size countertop blender.

Simmer the Sauce and Beans: Add the beans and sauce to a skillet and bring to a simmer over medium heat for 2-3 minutes. Stir in the vegan pesto and cook for another 1-2 minutes. Turn off the heat and garnish with fresh basil to serve!

creamy pesto beans in a cast iron skillet

What to Serve with Pesto Beans

Honestly, my favorite way to eat these is to scoop up big bites with a piece of toasted sourdough bread. You can also serve this up over some cooked pasta. To round out the meal, you can add some oven roasted carrots or a simple salad like this pear arugula salad.

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