Ingredients
Equipment
Method
- Heat a tablespoon of oil in a medium saucepan over medium heat. Add the sliced onion and sauté for about 3 minutes until softened. Add the halved cherry tomatoes and continue cooking for another 5 minutes until they begin to soften and burst.1 small yellow onion, 8 oz cherry tomatoes
- Stir in the minced garlic, chopped sun-dried tomatoes, and tomato paste. Cook for about one minute, stirring constantly, until the garlic is fragrant and the tomato paste has darkened in color to a deep red.4 cloves garlic, 1/4 cup sun-dried tomatoes, 1 tablespoon tomato paste
- In a small separate bowl, whisk the arrowroot starch with a small splash of the vegetable broth until smooth. Mix this slurry into the remaining vegetable broth.1 1/4 cup vegetable broth, 1 tablespoon arrowroot starch
- Pour the broth mixture into the pan and add the drained cannellini beans. Bring the mixture to a low simmer and cook for about 5 minutes until the liquid has slightly thickened and the beans are warmed through.1 can cannellini beans, 1 1/4 cup vegetable broth
- Stir in the vegan cream cheese until it has completely melted into the sauce. Add the baby greens and stir until they are just wilted, which should take about 1 minute.2 cups baby greens, 1/4 cup vegan cream cheese
- Stir in the fresh lemon juice. Season with salt and pepper to taste. Remove from heat and garnish with fresh sliced basil before serving.Salt and pepper, 1 small lemon, 1/4 cup fresh basil
Notes
For the best flavor, cook the tomato paste for a minute to enhance its umami depth before adding liquids. Always whisk the arrowroot starch with cold broth to prevent clumps in your creamy sauce.
