Cooktop Cove: How to make vegetarian cashew spinach cannellini bean stew
This hearty vegan stew makes a splendid meal all on its own — whether for a quick weeknight dinner, a lazy Sunday evening meal or a pack-along lunch to be eaten at work or school. With both cannellini beans and cashews, the stew is full of protein and fiber, so it's sure to satisfy your appetite. It’s also one of those stews that gets better after being refrigerated for a day or two, making it ideal for leftovers.
I love to include cashew butter in dishes to add both depth of flavor and a creamy richness. It makes an excellent substitute for animal products like cream or butter. Garnishing this dish with toasted cashews also adds a welcome crunch — along with that nice toasty, nutty flavor.
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