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Creamy Vegan Caesar Rice and Beans

Paolo Peralta
When you're craving comfort food that's hearty, nourishing, and surprisingly fresh, this Creamy Vegan Caesar Rice and Beans delivers everything you could want in one bowl. Tender white beans, fluffy rice, tomatoes, garlic, and kale simmer together before being finished with a silky homemade Caesar-inspired cashew dressing loaded with Dijon mustard, lemon, nutritional yeast, garlic, and briny capers.
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Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Cuisine American
Servings 4
Calories 570 kcal

Ingredients
  

Rice & Bean Skillet

  • 2 tablespoons olive oil
  • 1 medium yellow onion diced
  • 6 garlic cloves minced
  • 1 14-ounce can diced tomatoes
  • 1 15-ounce can tomato sauce
  • 2 15-ounce cans cannellini beans, drained and rinsed
  • 4 cups chopped kale
  • 3 cups cooked jasmine or long-grain rice
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon Italian seasoning
  • Salt and black pepper

Creamy Caesar Cashew Dressing

  • 1 cup raw cashews soaked
  • ¾ cup water
  • 1 tablespoon Dijon mustard
  • 2 tablespoons nutritional yeast
  • 2 tablespoons capers
  • 2 tablespoons fresh lemon juice
  • 2 garlic cloves
  • ½ teaspoon garlic powder
  • Salt
  • Freshly cracked black pepper

Garnish

  • Chopped parsley
  • Vegan Parmesan
  • Extra capers
  • Lemon wedges
  • Fresh cracked pepper
  • Panko & Vegan bacon crunch!!!! Add nutritional yeast

Instructions
 

Step 1: Build a Flavorful Base

  • Heat olive oil in a large skillet or Dutch oven over medium heat.
  • Add the diced onion and cook for about 6 minutes until softened and lightly caramelized.
  • Stir in the garlic and cook for another minute until fragrant.
  • Kitchen Technique: Properly sautéing onions develops natural sweetness that becomes the flavor foundation of the entire dish.

Step 2: Simmer the Beans and Vegetables

  • Add the diced tomatoes, tomato sauce, smoked paprika, garlic powder, onion powder, Italian seasoning, salt, and pepper.
  • Stir in the cannellini beans and chopped kale.
  • Simmer for 12–15 minutes until the kale is tender and the tomato sauce has thickened.
  • Kitchen Tip: Allow the beans to simmer instead of simply heating them through. They absorb the tomato flavors while becoming creamier.

Step 3: Blend the Creamy Caesar Dressing

  • Combine the soaked cashews, water, Dijon mustard, nutritional yeast, capers, garlic, lemon juice, garlic powder, salt, and pepper in a high-speed blender.
  • Blend for 2–3 minutes until completely smooth.
  • Kitchen Technique: Dijon mustard acts as a natural emulsifier, helping the dressing stay creamy while balancing the richness of the cashews.

Step 4: Finish the Skillet

  • Fold the cooked rice into the tomato and bean mixture.
  • Reduce the heat to low.
  • Pour in most of the Caesar dressing and gently stir until everything is creamy and evenly coated.
  • Taste and adjust with additional lemon juice, salt, or pepper if needed.
  • Kitchen Tip: Never boil the cashew dressing after adding it. Gentle heat preserves its creamy texture.

Step 5: Garnish and Serve

  • Spoon into warm bowls.
  • Top with the remaining Caesar dressing, chopped parsley, extra capers, vegan Parmesan, cracked black pepper, and fresh lemon wedges.
  • Serve immediately.
Keyword Beans