About This Recipe
The Marry Me Chicken went viral for a reason it’s a creamy, Tuscan-inspired dish so good it could inspire a proposal. This is my vegan version: Marry Me Beans.
Instead of chicken, I use white beans simmered in a silky cashew cream sauce with oil-packed sun-dried tomatoes, garlic, thyme, chili flakes, and fresh spinach. The result is a creamy, comforting, flavor-packed dish that’s ready in under 15 minutes.
It’s perfect for a quick weeknight dinner, a date night at home, or meal prep for the week. Serve it over pasta, rice, crusty bread, or eat it straight from the skillet no judgment.
Why You’ll Love This Recipe
- Ready in 15 minutes. From skillet to table in record time.
- One skillet. Everything cooks together — less cleanup, more flavor.
- Incredibly creamy. Cashew cream gives it a silky texture without any dairy.
- 100% vegan. No chicken, no heavy cream, no cheese. All the comfort, zero animal products.
- High in plant protein. White beans bring protein, fiber, and iron to the table.
- Versatile. Serve over pasta, rice, crusty bread, polenta, or just on its own.
Ingredient Notes
- White beans: Use canned or jarred white beans, drained and rinsed. Cannellini, great northern, or navy beans all work perfectly.
- Cashew cream: Use homemade vegan cream or any store-bought liquid vegan cream. The cashew cream is what makes this dish special — silky and rich.
- Sun-dried tomatoes in oil: The oil-packed jarred kind — they have more flavor than dry ones. If they come in large pieces, cut them smaller before adding. If you only have dry sun-dried tomatoes, soak them in hot water for 15 minutes first.
- Spinach: Fresh baby spinach — it wilts quickly in the heat. You can substitute with baby kale or arugula.
- Aromatics: Onion, garlic, dried thyme, and red chili flakes. The thyme gives it that classic Tuscan flavor.
- Salt and pepper: Season to taste. Taste the sauce before salting — some vegan creams and canned beans already have sodium.
How to Make Marry Me Beans
1. Prep the ingredients. This recipe moves fast, so have everything ready before you start. Drain and rinse the beans. If the sun-dried tomatoes are large, cut them into smaller pieces.
2. Sauté and cook. Heat olive oil in a skillet over medium heat. Sauté the onion and garlic until golden. Add the sun-dried tomatoes, thyme, chili flakes, and cream. Stir everything together, then add the beans. Season with salt and pepper.
3. Add the spinach. Toss in the spinach and stir until it wilts and blends into the sauce. If it looks too thick, add a splash of water or more cashew cream until you reach the consistency you like.
Tips for the Best Marry Me Beans
- Have everything prepped before you start. This recipe moves fast — if you’re chopping while cooking, the onions can burn.
- Use oil-packed sun-dried tomatoes. The jarred kind in olive oil already has more flavor. If you only have dry ones, soak them in hot water for 15 minutes.
- Don’t overcook the spinach. Add it at the very end and stir just until it wilts — this keeps its color and texture.
- Taste before serving. The cream, tomatoes, and canned beans can vary in saltiness. Adjust at the end.
- If it’s too thick. Add a splash of water, vegetable broth, or more cashew cream until it’s the consistency you want.
- For more flavor. Squeeze in a little lemon juice right before serving — it brightens everything up.
- Use a wide skillet. You need room for the spinach to wilt without piling up.
Variations
- With chickpeas: Swap white beans for chickpeas for a different texture.
- With kale: Use baby kale instead of spinach for something heartier — it takes a bit longer to wilt.
- With pasta: Toss directly with cooked short pasta (penne, rigatoni, fusilli) for a complete meal.
- Spicier: Add extra chili flakes or a chopped chipotle pepper for a smoky, spicy kick.
- With artichoke hearts: Add canned artichoke hearts (quartered) along with the tomatoes.
- Baked/gratinéed: Transfer to a baking dish, top with vegan shredded cheese, and broil for 5 minutes.
- With fresh basil: Add a handful of torn fresh basil right before serving for a more Tuscan feel.
What to Serve with Marry Me Beans
- Crusty bread: For soaking up that creamy sauce.
- Rice: White, brown, or cauliflower rice.
- Pasta: Any short pasta works beautifully.
- Polenta: Creamy or grilled.
- On its own: Straight from the skillet with a spoon. Honestly, that’s how I eat it half the time.
How to Store
- Refrigerator: Store in an airtight container for up to 3–4 days. Reheat in a skillet over medium heat, adding a splash of water or cream to restore the creaminess.
- Freezer: Freezes well for 1–2 months, though the spinach may slightly change texture. Thaw in the fridge and reheat in a skillet.
- Meal prep: Perfect for making on Sunday and eating through the week. Reheats beautifully.
Frequently Asked Questions
You Might Also Like
- Homemade Vegan Heavy Cream
- White Bean and Kale Vegan Quesadillas
- Best Mexican Soups — Vegan Version
- Vegetable Ragú
- Sweet Potato Chili
⭐ Did you make these Marry Me Beans? I’d love to hear how they turned out — leave a rating and comment below!
Marry Me Beans — Creamy Vegan White Beans
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 15.5 can white beans drained and rinsed
- 1/2 cup vegan heavy cream or sour cream
- 1/2 cup oil-packed sun-dried tomatoes
- 1/2 finely chopped onion
- 3 cloves garlic minced
- 1 sprig thyme
- 1/4 teaspoon red pepper flakes
- 2 cups spinach
- Salt and freshly ground black pepper to taste
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and cook for 2 minutes or until they start to brown.
- Add the sun-dried tomatoes, red pepper flakes, thyme sprig, vegan cream, and white beans. Stir well and cook over medium-low heat for 5 minutes. Season with salt.
- Add the spinach and stir until fully cooked.
Notes
- Navy or cannellini beans work great for this recipe.
- Serve with a green salad with a simple vinaigrette.
- You can serve this dish over pasta or quinoa.
- Store in an airtight container in the fridge; it will keep for 3 days. This recipe does not freeze well.
- Have all ingredients prepped before you start this recipe moves fast. Use oil-packed sun-dried tomatoes for the best flavor.
- Add the spinach at the very end so it keeps its color. If the sauce is too thick, add a splash of water or more cream.
- Taste before seasoning canned beans and cream, as their salt content can vary. A squeeze of lemon juice before serving brightens everything up.
- Store 3–4 days refrigerated. Reheats beautifully in a skillet with a splash of water.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.