Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!


Food Monster - Recipes

Cashew Spinach Cannellini Bean Stew [Vegan, Gluten-Free]

If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

This is a beautifully simple recipe that works great if you are trying to make lunch for a week. You start with a basic tomato base and then add some whole vegetables for nutrition and some spices to make the dish pop. You should get creative with the spice proportions so you can have a dish that is just to your liking.

Cashew Spinach Cannellini Bean Stew [Vegan, Gluten-Free]




  • Scant 3 cups tomato purée
  • 17 ounces spinach
  • 1 cup cashew butter
  • 2 14-ounce cans cannellini beans
  • 2 tablespoons olive oil
  • Salt, to taste
  • Pepper, to taste
  • Curry, to taste
  • Cardamom, to taste
  • A handful of cashews
  • 1 teaspoon salt
  • 1 teaspoon curry powder
  • Scallions, for garnish


  1. If you’re using dry cannellini beans, pre-cook them according to manufacturer’s instructions.
  2. Wash and finely chop the spinach.
  3. Heat one tablespoon of olive oil in a big saucepan and add the chopped spinach. Fry it for 2-3 minutes.
  4. Add tomato the purée and the cashew butter.
  5. Mix well and heat the mixture until it’s nearly boiling on medium heat.
  6. Add the beans and season them with salt, pepper, and curry powder. Keep the stew heated but not boiling.
  7. In a small saucepan, heat the other tablespoon of olive oil.
  8. Add the cashews, salt, and more curry powder.
  9. Mix and roast for 3-4 minutes until the cashews brown lightly. Remove them from heat.
  10. To serve, transfer a good amount of the stew into a bowl and sprinkle with roasted cashews, some herbs, and scallions.





Always simple, always gluten-free, always scrumptious! Florian Nouh is the recipe developer, photographer, and cook behind Contentedness Cooking. I'm a food enthusiast who loves creating vegan and gluten-free recipes. The recipes on Contentedness Cooking range from fruity breakfasts to hearty lunches, from delicious dinners to scrumptious desserts – there is something for everyone, all easy to make by home cooks without the need for special equipment. It’s all about natural ingredients, healthy choices, and embracing creativity.



Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Avocado Bun Black Bean Burgers [Vegan, Gluten-Free]

Avocado Bun Burgers

No-Bake Chocolate Coated Peanut Butter and Jam Doughnuts [Vegan, Gluten-Free]

No Bake Chocolate Coated Peanut Butter and Jelly Dougnuts c

Black Sesame Mochi [Vegan, Gluten-Free]

Vegan Black Sesame Mochi

Pink Pitaya-Cauliflower Nice Cream [Vegan, Gluten-Free]

Vegan Gluten-Free Pink Pitaya-Cauliflower Nice Cream with dragon fruit, flowers, and pomegranate seeds

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Cashew Spinach Cannellini Bean Stew [Vegan, Gluten-Free]”

Click to add comment
1 Years Ago

Simple and sweet recipe I found.

1 Years Ago

Simple and easy to do. Thanks


Subscribe to our Newsletter

Follow us on

Do Not Show This Again


Submit to OneGreenPlanet

Terms & Conditions ×