Cheesy Vegan Pizza Beans (30 Minutes!)

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Spoon resting in an empty space of a pan of cheesy vegan pizza beans

Friends! We’re SO excited about this one. This dish is inspired by a recipe from the talented Deb Perelman of Smitten Kitchen. We’ve simplified and veganized her delicious recipe for the ultimate “cheesy” and saucy plant-based entrée!

This zippy and savory meal takes all the things you love about pizza and pasta and pairs them with fiber- and protein-rich beans! And (if you can believe it) it requires just 10 ingredients and 30 minutes. Yep, that’s including the homemade cheese sauce! Let us show you how it’s done!

Cashews, tomatoes, white beans, tapioca starch, olive oil, maple syrup, lemon, nutritional yeast, dried Italian herbs, garlic, salt, and red pepper flakes

How to Make Vegan Pizza Beans

With a name like pizza beans, there are a few essential ingredients that we must include. First, garlic and red pepper flakes sauté in olive oil for a slightly spicy and super savory base.

Sautéing garlic and red pepper flakes in a cast iron pan

Next, we add more potent pizza-ness with crushed tomatoes and dried Italian herbs. Maple syrup adds an optional touch of sweetness and balance. Then we add the white beans, toss it all together, and let it simmer to soften the beans and meld the flavors!

Stirring cannellini beans into an Italian-seasoned tomato mixture

While the beans are getting saucy, it’s time to blend up our “cheese” sauce! We blend raw cashews with water, lemon juice, nutritional yeast, tapioca starch, and salt. The result is a milky mixture that gets poured over the beans. This is the time to trust the process, friends! The “cheese” firms up by covering with a lid and steaming.

Pouring a creamy vegan sauce over a tomato bean mixture

Then after (optionally) broiling, the “cheese” becomes deliciously browned on top and perfectly creamy underneath. Yep, it’s pretty life changing!

Fresh basil leaves sprinkled on a pan of vegan pizza beans

We hope you LOVE these vegan pizza beans! They’re:

& SO easy!

They make a delicious dinner alongside salads, garlic bread, sautéed greens, or roasted vegetables. After that, the leftovers keep well in the refrigerator or freezer. Who doesn’t love meal-prepped pizza?! Count us in.

Love Beans? Try These Recipes Next:

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Slice of vegan garlic bread in a pan of pizza beans

Cheesy Vegan Pizza Beans (30 Minutes!)

Savory, saucy, and CHEESY white beans that taste like pizza! An easy, comforting, plant-based entrée with just 10 ingredients and 30 minutes required!
Author Minimalist Baker
Cast iron pan of cheesy vegan pizza beans topped with fresh basil
4.99 from 78 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 (Servings)
Course Entrée or Side
Cuisine Gluten-Free, Italian-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days



  • 1/2 cup raw cashews
  • 2/3 cup water
  • 1 Tbsp lemon juice
  • 2 ½ Tbsp nutritional yeast (for cheesiness)
  • 2 Tbsp tapioca starch (for stretchiness // also called tapioca flour)
  • 1/2 tsp sea salt


  • 2 Tbsp olive oil
  • 4 large cloves garlic, minced
  • 1/4-1/2 tsp red pepper flakes (optional)
  • 1 (15 oz.) can crushed tomatoes
  • 1/4 cup water
  • 1 Tbsp dried Italian herbs*
  • 1 tsp maple syrup (optional)
  • 1/2 tsp sea salt
  • 2 (15 oz.) cans white beans, drained and rinsed (we used cannellini // or ~3 ½ cups cooked homemade beans)

FOR SERVING optional


  • CHEESE SAUCE: Add cashews to a heatproof bowl and cover with hot water by at least 1-2 inches. Let them soak while you get started on the beans.
  • BEANS: Heat a large stainless steel or enameled cast iron skillet (or other oven-safe skillet) over medium-low heat. Once hot, add olive oil and garlic and sauté until fragrant — about 1 minute. Add red pepper flakes (optional) and stir to infuse flavor. Turn down heat if cooking too quickly.
  • Add the crushed tomatoes, 1/4 cup (60 ml) water, Italian herbs, maple syrup (optional), and salt. Stir to combine, then add the white beans and mix to evenly distribute. Bring to a simmer over medium heat, cover, and let cook for 15-20 minutes until the beans are tender and the sauce is bubbly.
  • CHEESE SAUCE: While the beans simmer, make your cheese sauce. Drain the cashews and add them to a high-speed blender along with 2/3 cup (160 ml) water, lemon juice, nutritional yeast, tapioca starch, and salt. Blend on high until very smooth and milky in texture, about 1 minute. Set aside.
  • Once the beans are tender, reduce the heat to low and carefully pour the cheese sauce over the beans in an even layer. Cover and steam for 2-3 minutes to encourage the cheese to firm up, then transfer to the oven to broil (optional) for another 2-3 minutes, or until the cheese is darkened in spots and dry to the touch. Optionally, garnish with fresh basil.
  • Serve warm with vegan garlic bread, sautéed greens, roasted vegetables, or alongside a salad. Leftovers keep for 3-4 days in the refrigerator or 1 month in the freezer.
  • Reheat leftovers in oven or microwave until warmed through.



*If you don’t have an Italian herb blend, you can substitute 2 tsp dried basil, 3/4 tsp dried oregano, and 1/4 tsp dried thyme.
*Recipe adapted from the talented Deb Perelman of Smitten Kitchen.
*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 387 Carbohydrates: 47.5 g Protein: 17.5 g Fat: 16.1 g Saturated Fat: 2.3 g Polyunsaturated Fat: 2.1 g Monounsaturated Fat: 8.9 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 853 mg Potassium: 958 mg Fiber: 12.3 g Sugar: 7.5 g Vitamin A: 307 IU Vitamin C: 12 mg Calcium: 131 mg Iron: 6 mg

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My Rating:

  1. KJ says

    After finally making this I understand what all of the hype is about! Added mushrooms, spinach, and shallot, otherwise made exactly as stated. Thank you for another amazing recipe! :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you got to try it and enjoyed the result, KJ. Thank you for your lovely review! xo

  2. Tanya says

    This was an easy recipe with a high pay off! So delicious – my whole family (including picky teen) approved! Served with roasted brussel sprouts and a sourdough loaf. I’ll be making this often!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad it was a hit with the whole family, Tanya! That meal sounds so delicious. Thank you for sharing! xo

  3. Zosia says

    WOW. These are awesome. And so adaptable. I read thru the comments before I made them and couldn’t find anything bad, but thought I’d answer some folks’ questions here. I used roasted cashews and diced tomatoes and everything worked out dandy. I also added shallots, zucchini, peppers, and kale to amp up the veg with what I’d serve on a pizza. I baked my own beans first and 3 cups was plentiful. I worried there wasn’t going to be enough tomato, but again, everything worked out. Have faith! Depending on your palate, I added more spices at the end. I had added them at the beginning to infuse the veggies more, which I cooked down a bit before adding in the beans and tomatoes. I didn’t use the maple syrup and added a splash of balsamic. I added a bit of miso and garlic powder to boost the cheesiness of the sauce. And absolutely, the broiling process is key!! So rewarding. It took about 5 mins for mine to start to brown and then I turned off the heat and let it bake a bit more to firm up. I had a genius idea for serving: polenta! I also think it would work well with socca or chickpea flour bread. Can you tell I’m excited? This recipe has been on my list for a while and I’m so glad I was able to make it! :)

  4. Taylor Masse says

    Would love to try the recipe but I am allergic to cashews. Would I be able to use silken tofu, instead of cashews for the cheese sauce?

  5. Anna says

    Delicious! I used pinto beans and diced tomatoes instead because that’s what I had on hand. Still tasted really good! Thank you for this recipe.

  6. Kelly says

    I am obsessed with this recipe! I toasted some sourdough bread and topped it with the pizza beans. I could eat this daily! Very easy to make and super flavorful. Thank you so much!

  7. Kristi says

    This is a new favorite! I threw in two handfuls of finally chopped spinach with the garlic. I layered sautéed sliced mushrooms and sliced black olives on top of the beans just before adding the sauce. My husband loved it, too!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you both enjoyed it, Kristi. Love your creative modifications to make it extra pizza-y! xoxo

  8. Ali says

    This recipe was a huge hit with the whole family! I served it with garlic bread. This is definitely a new family favorite. Thank you!

  9. Jenny L says

    Crazy good, we loved this!! I used King Arthur’s pizza seasoning blend and doubled the cheese sauce to use half in another recipe. Served beans on toasted sourdough. Extra cheese sauce kept well in the fridge and worked beautifully on Rabbit and Wolves’ Balsamic Caprese “Chicken”. Highly recommend both!! Planning to use the cheeze sauce very regularly, thank you so much for this recipe! ❤️

  10. Agartha says

    Delicious it makes the regular meatless rounds here!! We add green pepper and use broth instead of cashews, so I make a roux instead to get a thick sauce. My 10yr old son made this start to finish including the beans from scratch! Love the simplicity of your recipes

  11. Meghan says

    This recipe is totally absurd. I made it a few days ago and am still thinking about it. It’s so good! It’s like pizza, but it’s beans! And it’s good! Completely absurd and so funny to me that it’s somehow really tasty? It’s definitely going to be on my regular rotation now.

    P.S. I use my frozen cashew cream (just blended water and cashews) and am able to skip the blending step–works great and makes it come together really easily.

  12. Vikie says

    I have never commented on a recipe before, but this recipe was over the top delicious and I just had to say something. It will become a weekly regular because it is EZ and super tasty. The only change I made was I subbed the 1/4 water with 1/4 cup of red wine. I also used one can of Canelli and one can great northern becuz that’s what I had on hand. You will not be disappointed!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so happy it was a winner in your household. Thank you for the lovely review, Alexandria! xo

  13. Lindsay says

    Love this simple, delicious recipe! My non-vegan husband and I devoured it the first time I made it. I’m making it again for my family today and I know they’ll love it too!

  14. Laurie says

    Great in the crockpot ( eliminate the 1/4 c water)!
    6-8 hrs low. Last hour on high.( timing very flexible)
    Cheese sauce on last hour . Yum

  15. Ali says

    Is there an easier way to make the cheese sauce using real cheese? I eat cheese and don’t have any raw cashews, so just wondering.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Totally! We adapted this recipe from Smitten Kitchen, who uses real cheese. See the first paragraph of the post for a link to her recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sandy, when cooking beans in an Instant Pot, you’ll want the total volume to be no higher than the 1/2 line. For the 3-quart, that should be about 6 cups. So it would (though just barely!) be large enough to make 3 1/2 cups cooked beans (that’s about 1-1 1/4 cups dry beans). Hope that helps!

      • Sandy says

        Thank you. It appears the 3-quart is a bit small. I am trying to determine if a 6-quart or an 8-quart IP would be best. An 8-quart appears to be very large and possibly too heavy. Do you have a purchase recommendation for the best IP size? You have so many good recipes and I am considering an IP purchase.

          • Sandy says

            Thank you for your suggestion.

            The Cheesy Vegan Pizza Bean recipe is excellent! I cooked up a batch of cannellini beans, which were perfect in your recipe. I will be making this again.

  16. Madison says

    I literally cannot believe how amazing this is. Simple ingredients, easy to make, and so delicious. My husband and I eat this at least once a week and still crave it LOL. Honestly one of the most delicious recipes I’ve ever made

  17. Shawn says

    DELICIOUS and sooo easy! I had everything on hand already (well, except the tapioca flour. I subbed in kassava flour and it worked!). I followed the recipe to a tee. This was so so so good. Definitely going into the regular rotation. Thank you for recipes that actually are weeknight appropriate. I had to stop myself from eating the entire thing! PS. I love black olives and mushrooms on a pizza. Would adding those on top work?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Shawn! Thanks so much for the lovely review. We think those topping would be delicious! Let us know if you give it a go.

  18. Hannah says

    I made the Smitten Kitchen version back in the day and loved the recipe. Since then my family has gone gluten and dairy free, so I was excited to find this version. It’s so good and fast, and I will definitely be putting this on my regular rotation for dinner. So good with some garlic bread and a side salad.

    I didn’t have tapioca starch or even cornstarch on hand but just subbed with white rice flour and the cheese sauce still thickened up nicely during the steaming stage. I also used navy beans because that’s what I had, and I also added a splash of balsamic vinegar for some extra acidity (before adding the cheese sauce) and it turned out great. Due to laziness I didn’t broil the cheese sauce either and it was still delicious. Just saying this recipe is forgiving and still definitely delicious and worth making even if you don’t have the tapioca starch (but im excited to do it right next time and will buy some for this recipe!)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! Thanks so much for the lovely review and for sharing your modifications, Hannah!

  19. Katy says

    I am *such* a fan of this recipe. Last night, I made this and your recipe for the chocolate raspberry ganache torte, for no other special reason than it was Friday and I wanted some good, nourishing food that pleased my tastebuds. And WOW. The reviews nail it. So tasty, filling, and dreamy. And I love having all these leftovers for the week!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! Thanks so much for the lovely review, Katy. We’re so glad you enjoyed both recipes!

  20. Amalia says

    I made this after seeing the positive reviews and I kinda expected for it to be a great dish, but holy guacamole! I was not expecting THAT! With such simple ingredients you get the most comforting and rich dish! I followed the instructions exactly as written, placed the pan under the broiler for 5 minutes and that was what took it over the top. Sprinkled basil at the end and served it with your Garlic Bread. I know the recipe is for 4, but I think I could have eaten half just by myself haha!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Amalia. Thanks so much for the lovely review! xo

  21. Angie says

    Loved this! Simple, delicious, comforting recipe. Served it with sautéed kale, sourdough garlic bread and a glass of wine. Will make soon. Thank you!

  22. karen says

    This was tasty, filling, and satisfying, but I did not get the pizza vibes. Is there something I can add to it to increase the “pizza” flavor?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Karen, the “pizza-ness” of this recipe relies on the combination of the sauce (which is based on pizza sauce) and the “cheese” on top. You could possibly add more herbs like oregano or basil to the tomato sauce, or more nutritional yeast in the “cheese”. Thanks for the review!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Anne. We are so glad you enjoyed it! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  23. Susan Garriques says

    Made this a few days ago and it’s a keeper. Absolutely delicious. I’ve been eating the leftovers for breakfast in the morning over toast.

  24. Sarah says

    This was so delicious! After being diagnosed with celiac disease a few years ago I didn’t think I could ever enjoy pizza again! But this is amazing! And it’s vegan too! I am not vegan but recipes like this make me want to be! I had no idea vegan and gluten free meals could taste this good!! Thank you Dana for sharing this recipe with us! You are such a good cook!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Sarah. Thank you so much for your kind words and support! xo

  25. Brandy B says

    Superb pizza flavor!!! My hubs and I loved it! Can’t wait to try again and throw in some favorite pizza toppings!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Brandy. We are so glad you enjoyed them! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  26. Meredith says

    I followed the directions exactly, and oh my goodness, this is DELICIOUS! I felt like the “cheese” was stretchier the second day, and I honestly had a hard time distinguishing it from real cheese. Such a good recipe and will be making again and again!

  27. Melanie Drescher says

    WOW! A NEW FAV! Amazing flavors, textures and so healthy! I know this is a recipe to make again…and then again! We eat whole food plant based no oil, so I left out the oil. Instead I sautéed onions & sliced mushrooms with the garlic to add more veg & texture. Rancho Gordo Alubia Blanca beans cooked from scratch were creamy and delicious in this recipe. Before making this I read the other comments, so I knew to really cook down the crushed tomatoes with the beans. I doubled the recipe, and I’m so glad I did. It was thick and wonderful after simmering for 20 minutes covered then 5 minutes uncovered in my Le Creuset Classic Braiser. The cheese is amazing, I added it careful with a ladle! My oven rack is in the middle, so broiling took a little longer to dry the cheese and brown it well. Thank you for this great recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! So glad you enjoyed this recipe, Melanie. Thanks for the great review and for sharing your modifications!

  28. Kelly says

    I made these along with your garlic bread, unbeatable combination!! I doubled the recipe and used 3 cans cannellini beans 1 can black beans. Delicious and makes great leftovers for a beans on toast lunch.

  29. Angie says

    I made this Mexican style by subbing what I had on hand and used pinto beans instead of white, salsa instead of crushed tomatoes, and taco seasoning instead of Italian herb. It came out pretty delicious! I wish I would have thought to include some cooked rice/farro or quinoa as well. Going to serve with tortillas. Yum!

  30. Brittany says

    This was so good! It truly was very easy to make. I only had diced tomatoes so the cheese didn’t “sit” on top of the beans but I was still amazed at the texture and taste of it and how delicious the dish was overall.

  31. Rachel D says

    Num! This was super easy and quick. I went light on the red pepper flakes so our daughter would eat it. Don’t worry when the cheese sauce is runny at first, it will solidify! Don’t skip the broil step, it’s the perfect final touch.

  32. Abigail says

    I never comment on recipes, but this might be the best vegan recipe I’ve ever had/made. Don’t skip the broiler!

  33. Nancy Baxendale says

    Love this recipe. Served it with garlic bread and roasted vegetables. It was even better as leftover the next day.

  34. Diane M says

    Another great recipe especially for the cooler months. It did have that pizza flavor. Next time I make it I’ll use raw cashews (only had roasted on hand). I did make a note to self to add an extra can of crushed tomatoes.

  35. Laura says

    Just checking before I make this. The recipe calls for crushed tomatoes (i.e. tomatoes with no “chunks”). But the pictures use what look like diced tomatoes (i.e. tomatoes with “chunks”). Will either work?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Laura, crushed tomatoes are best here, if you have canned diced tomatoes we suggest blending/crushing them slightly so your beans are more “saucy”. Let us know how it goes!

      • Laura says

        UPDATE: A wild success! Made first time as written using crushed tomatoes, was delicious. Quick and easy, lots of fiber. Made a second time and snuck in some grated carrot for more veg. Thanks MB!

  36. Juliana says

    Delicious Meal! I was worried about the “cheese” staying on top of the beans and tomatoes, but if you cook them down enough it was no problem.
    I think I’ll add in some onion and greens to the bean mix next time I make it! Thanks!

    • Dani says

      This has to be one of my favorites from you! Best part is you can add to it. I had some mushrooms I need to use up threw them in! This is going into my rotation. Thank you!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Thanks so much for the lovely review, Dani. We are so glad you enjoyed them! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  37. PAMELA says

    Yum! My new winter favorite!
    I added cooked farfalle to it after the fact, but next time I’ll mix it with the beans before adding the cheese sauce.
    So good!

  38. Alexandra says

    I made this last night with one change: I used sunflower seeds in place of cashew. It was delicious! Maybe the cheese was not as smooth as it would be with cashews- I soaked them in hot water for about 20 minutes before
    Mixing everything up- but it was still super tasty. I served this last night for dinner with a side of homemade spelt bread, and we had leftovers for lunch.
    Will definitely be making again :)

  39. B says

    Amazing!!! I’ve been following you since my kids were born decades ago! (Shhh…).
    You just keep the gold star standards going with min cooking effort. HOW?! I KNOW! Because you’re MAGIC!!!
    Keep sprinkling that magic dust my way!
    I am with you FOREVER!
    Hugs and more hugs!

  40. Anna says

    This was very tasty and has been added to the rotation :-) I did run into one stumbling block. When I poured the cheese sauce over the tomato/bean mix it sank into the mix and disappeared instead of sitting on the top. Do you know where I went wrong? I did sub corn starch for the tapioca starch.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Anna, we’re so glad you enjoyed it! The tomato sauce might have not cooked down enough with would have made the cheese sauce sink! Hope this helps. xo

  41. Sofia says

    Looks amazing!
    What can I use instead of the tomatoes?!
    My wife and toddler are a bit sensitive to the acidity of the tomato.


    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sofia, we haven’t tried this recipe without tomatoes and it probably won’t be “pizza-y” without them, but you could possibly try some finely diced red bell pepper and/or eggplant sautéed with a bit of water or broth? You want it to be saucy. Let us know if you try any subs!

  42. Val says

    What a delightful dish that feels like you’re being bad when you’re not!I doubled the cheese sauce and added a few tablespoons of vegan cream cheese to it. I also added sautéed baby bellas, yellow onion, spinach and arugula before pouring the cheese sauce. My husband, who humors me with my vegan eating, keeps raving about this dish! What a win! We used semolina bread as spoons and it was delish!

  43. Becca says

    I have made this 4 times in the past month! We all love it but my one year old loves it so much we now endearingly call him “Pizza Bean”. A perfect, comforting, healthy and EASY recipe!

  44. Nicole says

    We added fake meat Italian sausages to this and it made the recipe even better. So good. This will be a regular in our house!!

  45. Kelli says

    Absolutely delicious dinner and so easy to make for a weeknight meal. We ate as is, with some bread to dip in.

    Thank you for the recipe. Followed the exact ingredients and steps and chefs kiss

  46. Robin Halley Roden says

    Cheesy Vegan Pizza Beans
    Absolutely delicious and tastes so much like pizza that your unhealthy pizza craving is gone! This recipe will be repeated often in our kitchen. Thank you!

  47. Jenn says

    This is so good and comes together easily on a weeknight. I love all the flavors of the beans and the cheese and it bakes up so pretty.

    Thank you so much!

  48. Tess says

    Made this for dinner after work. I used potato starch (as I did not have tapioca). It was delicious!!! I appreciate how it came together quickly and is really delicious and filling!! I will definitely make again!! Yummm!!!

  49. marissa hewko says

    This was SO GOOD. I love smitten kitchen, and I love minimalist baker so I had high hopes and this came through!
    I also didn’t have tapioca flour so I subbed corn starch and while it wasnt “stretchy” it was still super delicious. My husband and I finished the entire pot and just kept saying “this is so good.” Definitely cozy and putting this on the fall/winter rotation

  50. Amanda Guerin says

    Wow!! So good!!! And easy. My family
    Loved it. We also tried this vegetarian style with gluten free cheese sauce. Excellent!

  51. Anne E says

    This was surprisingly tasty and quick to make! I didn’t have tapioca starch, so I subbed about the same amount of ground chia seeds, which gave the “cheese” a nice bound consistency and the topping still got bubbly and crispy on top under the boiler. Thanks! Will make again.

  52. Cara says

    This dish has absolutely rocked my world! : ) There is something about cold weather that makes my body crave CHEESE and this totally hit the spot. Also easy and not very time consuming. I am thrilled to have this on my meal rotation!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Cara. We are so glad you enjoyed them! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  53. Barbara says

    This was a terrific easy recipe – I rely on Minimalist Baker for so many great vegan cooking ideas, and I really appreciate how many new recipes appear all the time! This one taught me how to make a cheesy cashew-based almost-crust for a wide range of dishes, especially in the Italian food category. Thank you for all you do.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Barbara. We are so glad you enjoyed them! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  54. Ruth says

    This was a nice simple Sunday night dinner, served with homemade focaccia bread. I used corn starch instead of the tapioca and tomato sauce instead of crushed tomatoes. Next time I’ll add a side salad too. Any thoughts on doubling the ‘cheese’ sauce? I think I might try that next time.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! Thanks for the great review and for sharing your modifications, Ruth. More “cheese” is always better in our opinion ;) let us know how it goes!

  55. Sheila says

    Made this for dinner tonight after a week on the road with work. I was craving something healthy, comforting and delicious and this dish checked all the boxes! So easy and SO delicious! This one will be on repeat for sure, thank you for another great recipe!!!

  56. Kate says

    Dang, this was even better than I expected. My cheese sauce kinda mixed into the bean mixture rather than sitting on top like it did in the recipe video, but it still worked out great. Adding this to the meal plan rotation. It was perfect for dinner with MB’s garlic bread recipe, and will be just as good for work lunches!

  57. K says

    Loved this! Used chickpeas instead of cannellini and cornstarch instead of tapioca starch (same amount). So rich and creamy, very good pizza vibes. This’ll be entering my rotation for sure!

  58. Rachel says

    I made this for the first time tonight, following the recipe exactly as written, and actually had enough time to get it ready on a weeknight. Plus my kids really liked it! This will definitely make it in to the rotation. I hadn’t used tapioca starch in a plant-based cheese recipe before and it was DEFINITELY worth going out to buy it.

  59. Elisa says

    I used freshly chopped tomatoes and some tomato puree instead of canned tomatoes and didn’t have tapioca flour so I used cornflour instead. I guess the “cheese” would work out better with tapioca flour but it was absolutely delicious.

    Thank you for the recipe 🙏

  60. Heather says

    This was delicious, and so easy. Pantry staples plus fresh basil. It really did have the flavor of pizza. I made it for myself and my kids, and the kids liked it too. I served it with vegan garlic bread and scooped the bean mixture on top. You could totally add “toppings” to the skillet right before broiling: dollops of pesto, artichoke hearts, broccoli (broiled? yum!), olives, etc. or put them on the table. I added some chopped artichoke hearts to mine and it was quite nice.
    I’m not always a fan of the “cheesy” vegan sauces, nor are my kids. This was just the right amount to add texture and interest but not dominate the recipe. I will totally make this again. It would be a fun hot appetizer for a party with crostini too.

  61. Lauren Rollins says

    Absolutely delicious. I ate mine over some oven broiled rustic toast. This is making it into a regular rotation. Fantastic way to get some plant based protein in a very filling meal.

  62. Maire-Therese says

    Delish!!! This is a fab invention. I could serve this to anyone, already thinking of it as a huge dipping pot in the centre of friends with nachos and bread. Brilliant. Thank you 😁
    One note: used Dove Freee plain white flour as it contains tapioca and I couldn’t find the real thing here in Ireland. Worked perfectly.

  63. Steve says

    It looks like you have modified the cheese recipe a bit and it doesn’t include carrots and now has lemon juice. Is this an evolution of your cheese recipe or was the other the new one? Or, is it modified to fit this recipe better?

  64. Lindsay says

    I would love to make this but I have an unusual allergy to white beans

    Thoughts on whether to go with light red kidney, chickpeas or pinto beans? Looking for the best flavor option!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We think kidney beans would have the closest texture but would taste slightly different. If you can have butter beans, they would be a great option. Chickpeas would have a bit more texture but still taste delicious!

      • Lindsay says

        Made this using pinto beans. Absolutely delicious! The flavor of the sauce has a lot of depth and broiling the dish before serving was the cherry on top.

        Thank you for a flavorful, satisfying meal, Dana!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Yum! So glad you enjoyed, Lindsay, thanks so much for the great review and for sharing your modifications!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi L J we haven’t tried this recipe with cornstarch but we think it could work! Let us know if you try it!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Michelle the tapioca starch is what gives the cashew cheese it’s stretchiness. You could try substituting cornstarch but it will give you slightly different results!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lise, any white bean should work well in this recipe. We haven’t tried it with black beans, pinto beans, or chickpeas and while they would technically work we don’t think their flavor would be as good as white beans. Hope this helps!

  65. Amanda Guerin says

    Hello! This sounds and looks amazing. Question for you. Could I replace the tapioca starch for arrowroot or potato starch?
    Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Amanda, we haven’t tried this recipe with arrowroot or potato starch but we think arrowroot would do fairly well in place on tapioca. Let us know how it goes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Paula, depending on how much you’ll be freezing, you can broil before freezing (we tested it this way with individual servings). If you freeze the whole batch, you can reheat in the oven and broil when you’re ready to serve!

  66. Kat says

    I’m so excited to try this! The OG version is one of my favorite “I baked you a casserole” casseroles. Now I can bring it to my friends who are plant-based eaters, too! I do wonder, would it freeze well? I haven’t tried freezing recipes with vegan cheese or cheese sauce before.