If you’re craving a cozy, creamy dish that’s packed with flavor and totally plant-based, you’re in luck. This Vegan Butter Bean Recipe is one of those recipes I return to over and over—simple to whip up, but with bold, rich layers that make it feel special every time. Plus, it’s perfect for busy weeknights or casual weekend meals when you want something comforting but fuss-free. Trust me, once you try it, you’ll wanna keep these buttery beans in your regular rotation!

🤍

Why This Recipe Works

Creamy Texture: Adding the butter bean liquid and coconut cream creates an irresistibly creamy sauce without any dairy.
Layered Flavors: Sun-dried tomatoes, garlic, herbs, and nutritional yeast build complex, savory notes that keep every bite exciting.
Simple Ingredients: Using pantry staples with a few fresh extras means this recipe is easy to pull together anytime.
Quick & Cozy: From chopping to serving, you’ll have a warm, satisfying meal on the table in about 30 minutes.

Vegan Butter Bean Recipe, creamy vegan beans, plant-based butter beans, vegan comfort food, easy vegan beans - The image shows a white pan filled with a rich, orange-brown stew with large white beans and pieces of green leafy herbs spread throughout. There are bits of red tomato and finely chopped onions mixed in, adding texture and color. A woman's left hand is holding a small piece of toasted bread inside the pan, while her right hand uses a spoon to scoop some beans and stew onto the bread. The background surface is a wooden texture with a green cloth partially visible in the top left corner. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Vegan Butter Bean Recipe plays a role, whether it’s building the deep, savory base or adding freshness at the end. I always keep sun-dried tomatoes on hand because they pack a punch without extra effort, and coconut cream makes the sauce silky without heaviness.

Vegan Butter Bean Recipe, creamy vegan beans, plant-based butter beans, vegan comfort food, easy vegan beans - Flat lay of vegan butter in a small white ceramic bowl, a large shallot unpeeled beside finely diced shallot pieces on a white ceramic plate, four whole cloves of garlic with some minced garlic in a small white bowl, a small white bowl filled with chopped sun-dried tomatoes glistening with oil, a small white bowl with smooth red tomato paste, dried oregano, dried thyme, and chili flakes each in their own small white ceramic bowls, whole fresh butter beans scattered next to a small white bowl containing creamy coconut cream, a small white bowl with golden nutritional yeast flakes, a lemon cut in half showing bright yellow flesh alongside fresh green basil sprigs on a simple white ceramic plate, arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Vegan butter: Adds richness and helps gently caramelize the aromatics, making the flavors more robust.
Shallot: Offers a subtle sweetness that’s milder than onions but perfect for sautéeing.
Garlic: Brings that classic punchy aroma and depth; I like to use a garlic press here for quick mincing.
Sun-dried tomatoes: These little flavor bombs add a chewy texture and umami that really elevates the dish.
Tomato paste: Concentrates tomato flavor and helps thicken the sauce.
Dried oregano & thyme: Herbal notes that add a Mediterranean vibe without overpowering.
Chili flakes: Bring a gentle heat that you can adjust to taste.
Butter beans (with liquid): The star ingredient, providing creaminess and protein; don’t strain the liquid, it’s key!
Coconut cream: Adds velvety smoothness and a hint of natural sweetness.
Nutritional yeast: Cheese-like flavor and an extra boost of nutrients.
Lemon juice: Brightens and balances the richness perfectly.
Fresh basil: Adds a fresh, herbaceous finish that makes the dish pop.
Salt & pepper: Essential seasoning to tie it all together.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This recipe is like a blank canvas for flavors, so don’t hesitate to make it your own. I sometimes swap the fresh basil for parsley if I’m out, or dial the chili flakes up if I’m craving a spicy kick. You could even throw in some baby spinach or kale near the end for extra greens.

Variation: One time I added smoked paprika and a splash of liquid smoke, and it turned into a cozy smoky stew—totally delicious and perfect for chilly nights.
Dietary tweaks: If you want it oil-free, swap the vegan butter for a splash of vegetable broth to sauté your shallots and garlic.
Seasonal changes: Fresh herbs like thyme or oregano can be swapped out for whatever you have in your garden or market.

Step-by-Step: How I Make Vegan Butter Bean Recipe

Step 1: Prep Your Aromatics & Sun-Dried Tomatoes

I start by finely dicing the shallots and chopping those flavorful sun-dried tomatoes (the ones I use are already marinated in oil — no need to soak). Then, I mince the garlic; a garlic press speeds this up and helps release a ton of flavor without the fuss. Having all your ingredients ready at this stage makes the cooking flow smoothly.

Step 2: Melt Vegan Butter & Sauté Aromatics

On medium heat, melt two tablespoons of vegan butter in a large pot. Once it’s melted and shimmering, I toss in the shallots and garlic, stirring often to avoid burning. Cooking them for about 2-3 minutes softens them and draws out their natural sweetness—this base is where a lot of the magic starts.

Step 3: Add Sun-Dried Tomatoes & Herbs

Next, I stir in the chopped sun-dried tomatoes, tomato paste, oregano, thyme, and chili flakes. I like to give it all about a minute of sautéing together so the flavors meld and the tomato paste starts to deepen in color and taste.

Step 4: Add Butter Beans & Creamy Ingredients

This is the fun part: I pour in the entire can of butter beans with their liquid—don’t strain that! It adds so much creaminess. Then, I stir in coconut cream, nutritional yeast, and lemon juice. The nutritional yeast is a nice little umami booster, almost like a secret ingredient that gives the dish some cheesy depth.

Step 5: Simmer & Season to Taste

I bring everything to a gentle simmer, then let it cook for around 5 minutes, stirring occasionally. This helps the sauce thicken naturally and the beans to soak up those beautiful flavors. Once it has the consistency I like, I stir in chopped fresh basil and season with salt and pepper. Taste as you go—seasoning is key!

Step 6: Serve Warm & Enjoy

My favorite way to enjoy this Vegan Butter Bean Recipe is with a big slice of toasted crusty bread right beside it. The bread is perfect for scooping up every last bit of that luscious sauce. I promise, it’s wonderfully satisfying.

💡

Tips from My Kitchen

Don’t Strain the Beans: The liquid from the butter beans is gold for a creamy sauce; keep it all in the pot for that luscious texture.
Use Quality Sun-Dried Tomatoes: I always go for the oil-marinated kind, which adds subtle richness and saves soaking time.
Gentle Simmering: Keep heat moderate to avoid burning the base while thickening the sauce evenly.
Add Fresh Herbs Last: Toss in the basil right before serving for the most vibrant flavor and color.

How to Serve Vegan Butter Bean Recipe

Vegan Butter Bean Recipe, creamy vegan beans, plant-based butter beans, vegan comfort food, easy vegan beans - The image shows two pieces of toasted bread placed side by side on a white speckled plate. On top of each piece of bread is a layer of large, light yellow beans mixed with chopped sun-dried tomatoes, small bits of onion, and garnished with fresh green basil leaves. The beans have a soft texture and are slightly glossy, suggesting they are cooked with some oil or sauce. The basil leaves add a fresh, green contrast to the warm colors of the beans and tomatoes. The plate sits on a wooden table, and a wooden dish with more fresh basil leaves is partially visible in the background. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I often sprinkle a little extra fresh basil or even some chopped parsley on top for a fresh burst of color and flavor. Sometimes a squeeze of lemon or a drizzle of good olive oil just before serving adds a nice brightness that lifts the whole dish.

Side Dishes

This recipe is hearty enough on its own but pairs beautifully with simple sides like a crisp green salad, steamed greens, or even roasted root vegetables. On chilly evenings, I love pairing it with garlic bread or a warm grain like quinoa or brown rice to soak up the sauce.

Creative Ways to Present

For dinner parties, I like serving the butter beans in cute mini cast iron skillets or individual bowls, topped with a fresh herb sprig. You could also spoon them over polenta or serve alongside grilled veggies for a colorful plate that looks as good as it tastes.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I transfer them to an airtight container and keep them in the fridge. They usually stay fresh and tasty for 3-4 days. The flavors actually marry even more after sitting overnight, making the next day just as delicious.

Freezing

This Vegan Butter Bean Recipe freezes really well! I portion it into freezer-safe containers and freeze for up to one month. Just thaw in the fridge overnight, then reheat gently on the stovetop or in the microwave.

Reheating

I reheat leftovers over low heat, stirring often and adding a small splash of water or plant milk if the sauce has thickened too much. This helps keep it nice and creamy without drying out.

FAQs

Can I use dried butter beans instead of canned?

Absolutely! Just soak and cook dried butter beans according to package directions before adding them to the recipe. Keep in mind that the canned bean liquid adds great creaminess, so if you use dried beans, consider adding a bit of vegetable broth or aquafaba to replicate that effect.
Is this recipe gluten-free?

Yes, this Vegan Butter Bean Recipe is naturally gluten-free as long as you use vegan butter and nutritional yeast that don’t contain gluten. Always check labels if you’re cooking for someone with gluten sensitivities.
Can I make this recipe oil-free?

Sure can! Swap vegan butter for a splash of vegetable broth or water when sautéing your shallots and garlic. The dish still tastes delicious, though the sauce will be less rich.
What can I substitute for coconut cream?

If you’re avoiding coconut, a cashew cream made by blending soaked cashews with water works well, or you can try using a plant-based cream alternative like oat cream instead.
How spicy is this recipe?

The recipe has a gentle kick from chili flakes that you can adjust—use less if you prefer mild or add more to taste. It’s easy to control the heat level to suit your palate.

Final Thoughts

This Vegan Butter Bean Recipe has become a little tradition in my kitchen when I want something nourishing and sunny in flavor but still comforting. I love how the beans get silkier every time I make it, and sharing it with friends always leads to “what’s the secret?” questions. Give it a try—you’ll find it’s just as easy to make as it is to fall in love with. Can’t wait to hear how you make it your own!