I recently tried a version of Spring Butter Beans — and I loved how simple yet satisfying it turned out. It’s a plant-based dish with creamy butter beans, crisp asparagus, and a flavorful cashew-based sauce. It felt like a fresh taste of spring, light but comforting.
Why You’ll Love This Recipe
I love this recipe because it is:
Protein-rich and filling while being entirely plant-based.
Fresh and spring-like thanks to bright vegetables like asparagus.
Creamy and comforting without dairy — the cashew-based sauce gives a rich texture.
Easy to make and versatile: works as a side dish or a light main.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 cups cooked butter beans (approx. 400–450 g drained)
250 g asparagus, trimmed and cut into 3–4 cm pieces
½ cup raw cashews (about 70 g), soaked and drained
2 cloves garlic, minced
1 tablespoon olive oil (or other cooking oil)
Salt, to taste
Black pepper, to taste
Water (or plant-milk) as needed to loosen the sauce
Optional: fresh herbs (parsley, dill, or thyme) for garnish
Directions
Soak the raw cashews in water for at least 4 hours (or overnight) to soften.
Drain cashews and blend them with a splash of water (or plant-milk) until smooth — that’s your cashew “cream.”
Heat the oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant (about 1 minute), being careful not to let it brown.
Add the butter beans and asparagus pieces. Stir gently and cook for about 5–7 minutes, until asparagus begins to soften but still keeps a bit of crunch.
Pour in the cashew cream, stir to coat beans and asparagus evenly. If the mixture is too thick, add a bit of water or plant-milk to reach desired creaminess.
Season with salt and black pepper to taste. If you like, stir in some chopped fresh herbs at the end for extra freshness.
Cook just until everything is heated through and the sauce is smooth and creamy — about 2–3 more minutes.
Servings and timing
Yields about 3–4 servings.
Total time: roughly 30 minutes (about 5 minutes prep for the beans and asparagus + 10 minutes to blend and sauté + 10–15 minutes cooking).
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3–4 days.
To reheat: gently warm in a saucepan over low heat, stirring occasionally until heated through. If the cashew sauce thickens too much when cold, I add a splash of water or plant-milk to bring back a creamy consistency.
FAQs
What kind of cashews should I use for the sauce?
I use raw, unsalted cashews. Soaking them for several hours (or overnight) before blending helps achieve a smoother, creamier sauce.
Can I substitute frozen or canned butter beans if I can’t cook them from scratch?
Yes — canned butter beans work well. Just drain and rinse them before adding. If frozen, thaw and drain before using.
Is this recipe gluten-free and suitable for vegans?
Yes — since the sauce is cashew-based (not dairy), and there’s no meat involved, it’s naturally vegan and gluten-free (assuming no gluten-containing seasoning added).
Can I add more vegetables to make it more filling?
Absolutely. I sometimes add extra veggies like zucchini, spinach, or cherry tomatoes — just adjust cooking time so everything cooks evenly.
Can I freeze leftovers?
I don’t recommend freezing — the cashew sauce can separate or change texture when frozen and reheated. The dish is best stored in the fridge and eaten within a few days.
Conclusion
Spring Butter Beans is a simple, creamy, and seasonal dish that makes beans feel fresh and exciting. I found it comforting yet light — perfect as a weekend lunch or a cozy dinner. I’ll definitely make it again, especially when I want something wholesome but easy.
Spring Butter Beans is a creamy, plant-based dish made with tender butter beans, crisp asparagus, and a rich cashew sauce. It’s fresh, wholesome, and perfect as a light meal or flavorful side for springtime.
Ingredients
2 cups cooked butter beans (approx. 400–450 g drained)
250 g asparagus, trimmed and cut into 3–4 cm pieces
½ cup raw cashews (about 70 g), soaked and drained
2 cloves garlic, minced
1 tablespoon olive oil
Salt, to taste
Black pepper, to taste
Water or plant milk, as needed for blending and loosening sauce
Optional: chopped fresh herbs (parsley, dill, or thyme) for garnish
Instructions
Soak cashews in water for at least 4 hours or overnight. Drain.
Blend soaked cashews with a splash of water or plant milk until smooth to create cashew cream. Set aside.
Heat olive oil in a skillet over medium heat. Sauté garlic for about 1 minute until fragrant.
Add butter beans and asparagus. Stir gently and cook for 5–7 minutes until asparagus is tender-crisp.
Pour in cashew cream and stir to coat. Add water or plant milk if needed to reach desired creaminess.
Season with salt and pepper to taste. Stir in herbs if using.
Cook for 2–3 more minutes until everything is heated through and sauce is creamy. Serve warm.
Notes
Use canned or frozen butter beans for convenience—just drain and rinse first.
Cashew cream can be made ahead and stored in the fridge for up to 3 days.
Stir in spinach, cherry tomatoes, or zucchini for added vegetables.
Garnish with lemon zest for extra brightness if desired.
Don’t freeze leftovers—the sauce may separate. Best enjoyed fresh or stored chilled for a few days.
