Cashew Stew #vegan #glutenfree

Cashew Spinach Cannellini Bean Stew

  • Author: Contentedness Cooking
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 6 1x
  • Category: Soup, Lunch, Dinner
  • Cuisine: Vegan, Gluten Free



  • 24 oz (700 ml) tomato passata
  • 17 oz (500 g) spinach
  • 1 cup (250 ml) cashew butter
  • 14 oz (400 g) dried or 2 14 oz (400 g) cans cannellini beans
  • 2 Tbs olive oil
  • salt, pepper, curry, cardamom
  • a handful of cashews
  • 1 tsp salt
  • 1 tsp curry
  • herbs, scallions for serving


  1. Pre-cook the cannellini beans, if you use dried ones, according to manufacturer’s instructions.
  2. Wash and finely chop the spinach.
  3. Heat one Tbs of olive oil in a big saucepan and add the chopped spinach. Fry for 2-3 minutes.
  4. Add tomato passata and the cashew butter. Mix well and heat until nearly boiling on medium heat.
  5. Add beans and season with salt, pepper, curry to your taste (about 1 tsp each). A hint of cardamon can also be added. Keep the stew heated but not boiling.
  6. In a small saucepan, heat the other tablespoon of olive oil. Add the cashews, salt, and curry. Mix an roast for 3-4 minutes until the cashews brown lightly. Remove from heat.
  7. To serve, transfer a good amount of the stew into a bowl, sprinkle with roasted cashews, and some herbs and scallions, if desired.