This vodka sauce creamy butter beans recipe turns a classic pasta-style sauce into a hearty, protein-packed vegetarian dinner. Instead of noodles, tender white beans are simmered in a rich tomato vodka sauce made creamy with blended silken tofu rather than heavy cream. The result is cozy, satisfying, and full of flavor, with a silky texture that feels indulgent while still being simple enough for a weeknight meal.
Looking for more high protein vegetarian recipes? You might also enjoy these High Protein Butter Beans, High Protein Vegetarian Burritos, and this Vegetarian Broccoli Cheese Rice Casserole.
Why you’ll love this creamy bean dish
This recipe brings together the best parts of creamy butter beans and classic vodka sauce. It has the comfort of a tomato cream pasta, but the beans make it extra filling and add a lovely soft texture. The sauce is blended with silken tofu, which keeps it smooth and creamy while adding more plant-based protein. It is a great option when you want something warm, savory, and satisfying without making a complicated dinner.
Reasons to love this recipe:
- Creamy, rich, and comforting without using heavy cream
- High in protein thanks to butter beans and silken tofu
- Made in one skillet after blending the sauce base
- Vegetarian, with a simple vegan option
- A flavorful twist on classic vodka sauce
- Delicious with crusty bread, pasta, toast, or a simple green salad
In this post…
- Ingredients needed
- How to make it
- Expert Tips
- Frequently Asked Questions
- Vodka Sauce Creamy Butter Beans Recipe
Ingredients needed
The full ingredient list is included in the recipe card below, but here is a quick look at the key ingredients used to make these creamy vodka sauce butter beans. Most of them are simple pantry staples, and there are a few easy substitutions if you need them.
- Butter beans or other white beans – Butter beans are creamy, hearty, and ideal for this recipe. Cannellini beans or great northern beans also work well. A portion of the beans is blended into the sauce for even more body.
- Silken tofu – This is blended with milk and beans to create a smooth, creamy sauce without heavy cream. It also adds protein while keeping the flavor neutral.
- Milk of choice – Use your preferred milk to loosen the tofu mixture and help the sauce blend smoothly. Start with the amount listed, then add a splash more if the sauce becomes too thick.
- Shallot and garlic – These aromatics create a savory base for the tomato sauce. The shallot adds mild sweetness, while garlic gives the dish depth.
- Tomato paste – Tomato paste gives vodka sauce its concentrated tomato flavor and rich color. Cooking it briefly helps deepen the taste.
- Vodka – Vodka is optional, but it helps enhance the tomato flavor. If you prefer not to use it, replace it with vegetable broth or a little extra milk.
- Butter – Adds richness and gives the sauce a smooth finish.
- Parmesan cheese – Parmesan adds salty, savory flavor. For a vegan version, use nutritional yeast or a vegan parmesan alternative.
- Red pepper flakes – These add gentle heat. Use less if you prefer a mild sauce.
- Fresh herbs – Basil or parsley makes a fresh, flavorful garnish right before serving.
How to make it
The full step-by-step recipe is in the recipe card, but here is an easy overview of how these creamy butter beans come together. The process is quick: blend the creamy base, cook the tomato paste with aromatics, stir everything together, and simmer the beans until warm and coated in sauce.
- Blend the silken tofu, milk, and a small amount of the beans until the mixture is completely smooth and creamy.
- Heat the olive oil in a large skillet. Sauté the shallot and garlic, then stir in the tomato paste and cook until it darkens slightly.
- Stir in the vodka, tofu cream mixture, and red pepper flakes. Add the parmesan and butter, then stir until melted and smooth.
- Add the remaining butter beans, season with salt and pepper, and simmer until the beans are heated through and coated in the creamy sauce.
Expert Tips
- Blend the tofu mixture until completely smooth. This is the key to a silky sauce.
- Cook the tomato paste for a few minutes before adding liquid. This helps build a deeper, richer flavor.
- If the sauce becomes too thick, stir in a splash of milk until it reaches your preferred consistency.
- Taste before adding salt because parmesan already adds saltiness.
- Use butter beans for the creamiest texture, or substitute another canned white bean if needed.
- Serve with crusty bread for scooping, spoon it over pasta, or pile it onto toast for an easy meal.
Frequently Asked Questions
Yes. You can leave out the vodka or replace it with a splash of vegetable broth or extra milk. The sauce will still be creamy, tomato-rich, and delicious.
No. Silken tofu blends into the sauce and gives it a creamy texture without adding a strong tofu flavor.
It can be made vegan by using vegan butter and replacing the parmesan with nutritional yeast or vegan parmesan.
Crusty bread is a great choice because it is perfect for scooping up the creamy sauce. You can also serve the beans over pasta, rice, toast, or alongside a simple salad.
Vodka Sauce Creamy Butter Beans
Ingredients
- 1 15 oz block silken tofu
- ¾ cup milk of choice
- ¼ cup olive oil
- 2 cloves garlic, minced
- 1 small shallot, diced
- ½ cup tomato paste
- 2 tablespoons vodka, optional
- 1 teaspoon red pepper flakes
- 2 tablespoons butter
- ½ cup parmesan, or ¼ cup nutritional yeast for a vegan version
- Salt and pepper to taste
- 2 cans butter beans or other white beans, drained and rinsed
- 1 tablespoon chopped fresh herbs for serving
Instructions
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In a blender, combine ½ cup of the beans, the silken tofu, and the milk. Blend until the mixture is creamy and completely smooth, with no chunks remaining.
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While the tofu mixture blends, start the sauce. Heat the olive oil in a large skillet over medium heat. Add the shallot and cook for 3 minutes. Add the garlic and cook for 2 more minutes. Stir in the tomato paste and cook for another 3 minutes, stirring often.
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Stir in the vodka, tofu cream mixture, and red pepper flakes. Mix until the sauce is evenly combined. Add the parmesan and butter, then stir until both are melted into the sauce.
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Add the remaining butter beans and stir gently to coat them in the sauce. Season with salt and pepper to taste. Cook for 1 more minute, stirring constantly, until heated through. Garnish with fresh herbs such as basil or parsley and serve warm.
Notes
Vodka: The vodka can be omitted. If needed, add a little extra milk to keep the sauce loose and creamy.
To make this vegan: Use vegan butter and replace the parmesan with nutritional yeast or a vegan parmesan alternative.
Leftovers: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of milk to loosen the sauce.
Nutrition
Carbohydrates: 40g,
Protein: 23g,
Fat: 28g,
Fiber: 11g
Nutrition information is automatically calculated and should be used as an approximation.