Dairy Free Creamy White Bean and Kale Skillet
Full-fat coconut milk is the secret weapon here, delivering a rich, velvety sauce that coats every bean and leaf without a drop of cream or butter in sight. The technique of mashing a quarter of the cannellini beans right in the pan thickens everything naturally, so the sauce clings beautifully rather than pooling at the bottom of the bowl. Smoked paprika and red pepper flakes build a warm, smoky backbone, while nutritional yeast and a touch of Dijon mustard add that savory, almost cheesy depth you'd normally expect from dairy. Curly kale gets stirred in gradually until it's just tender and brilliantly green, making this a one-skillet meal that looks as good as it tastes. A squeeze of lemon at the end brightens the whole dish and keeps it from feeling heavy despite how satisfying it is. This comes together in well under 30 minutes and serves four, making it an easy weeknight win that nobody at the table will suspect is completely plant-based.
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- ½ tsp red pepper flakes
- 1 tsp smoked paprika
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup vegetable broth
- 2 tbsp nutritional yeast
- 1 tsp dijon mustard
- 4 cups curly kale, stems removed and leaves roughly chopped
- 1 tbsp lemon juice
- salt and pepper, to taste
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Heat the olive oil in a 12-inch skillet over medium heat until shimmering.
- 2
Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
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