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This vodka sauce creamy butter beans recipe swaps noodles for protein-packed white beans and uses silken tofu instead of cream for a rich, cozy sauce that comes together fast. It’s comforting, a little unexpected, and perfect for an easy weeknight dinner when you want something indulgent and satisfying.
Want more high protein vegetarian recipes? Well lucky you because I have a WHOLE bunch of them :) Every loves my High Protein Butter Beans as well as my High Protein Vegetarian Burritos and my Vegetarian Broccoli Cheese Rice Casserole!
Why you’ll love this CREAMY bean dish!
I’ve been dreaming of this recipe for so long and I can’t believe how AMAZING it turned out! It’s a combination of my High Protein Marry Me Butter Beans + my Vodka Sauce Pasta. It’s such a simple weeknight dinner that I’m sure the whole family will love. But the KEY is some good crusty bread to serve with it so don’t forget it :)
Reasons to love this recipe:
- Creamy and comforting without heavy cream
- High-protein and filling thanks to beans and tofu!
- One-skillet, weeknight-friendly dinner
- Vegetarian with an easy vegan option
- A fun twist on classic vodka sauce
In this post…
Ingredients needed
The ingredients for this recipe are listed fully down in the recipe card but let’s briefly go over the pantry staples needed including a few substitutions you can make as desired!
- Butter beans (or other white beans) – Creamy and hearty. Cannellini or great northern beans work well but butter beans are GREAT!
- Silken tofu – Blended into the sauce to replace heavy cream and create a silky texture PLUS add more protein.
- Milk of choice – Used to thin the sauce. Start with less and add more as needed. I LOVE to use protein milk to up the protein count in this recipe!
- Shallot + garlic – Slightly sweet and mellow, perfect for tomato-based sauces. Both add depths of flavor.
- Tomato paste – Concentrated tomato flavor for creamy richness!
- Vodka (optional) – Enhances the tomato flavor; can be skipped or swapped with veggie broth or even just additional milk.
- Butter – Adds richness and smoothness.
- Parmesan cheese – Classic vodka sauce flavor; swap for nutritional yeast to keep it vegan.
How to make it
Just a reminder that you can find the FULL written recipe down in the recipe card, but I want to quickly go over how to make them with visuals for you :)
- Make the creamy tofu mixture by blending together the silken tofu, milk, and a little of the beans until creamy and smooth.
- In a large skillet, heat the oil and saute the shallot and garlic. Mix in the tomato paste and continue to cook for a few minutes.
- Pour in the vodka and tofu cream sauce and let simmer lightly. Add in the parmesan until melted.
- Mix in the butterbeans, and season with salt and pepper. Let simmer another couple of minutes until the beans are heated through.
Expert Tips
- Blend the tofu mixture until completely smooth for the best texture.
- Let the tomato paste cook until it darkens slightly for deeper flavor.
- If the sauce thickens too much, add a splash of milk to loosen it.
- Taste before salting – parmesan adds saltiness.
- Serve with crusty bread, over pasta, or on toast!
Frequently Asked Questions
Yes! You can omit it or replace it with a splash of veggie broth or even just additional milk.
No – the tofu disappears into the sauce and just adds creaminess.
It can be! Use vegan butter and swap parmesan for nutritional yeast.
Vodka Sauce Creamy Butter Beans
Video
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*, swap for ¼ cup of nutritional yeast for a vegan version
- Salt + pepper to taste
- 2 can butter beans or other white beans, drained and rinsed
- 1 tablespoon chopped fresh herbs for serving
Instructions
- In a blender, combine 1/2 cup of the beans, the silken tofu, and the milk. Blend until creamy, and no chunks remain.
- Meanwhile, start the sauce. In a large skillet over medium heat, heat up the olive oil. Once hot, add in the shallot and cook for 3 minutes. Add the garlic and cook for 2 additional minutes. Mix in the tomato paste and cook for 3 additional minutes, stirring often.
- Stir in the vodka, tofu cream mixture, and pepper flakes and mix to combine. Add in the parmesan and butter and stir until melted.
- Mix in the remaining butter beans. Season to taste with salt and pepper and cook for 1 more minute, stirring constantly. Garnish with a sprinkle of fresh herbs such as basil or parsley. ENJOY!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
