Cheesy Vegan Pizza Beans

Directions

1. CHEESE SAUCE: Add cashews to a heatproof bowl and cover with hot water by at least 1-2 inches. Let them soak while you get started on the beans.
2. BEANS: Heat a large stainless steel or enameled cast iron skillet (or other oven-safe skillet) over medium-low heat. Once hot, add olive oil and garlic and sauté until fragrant — about 1 minute. Add red pepper flakes (optional) and stir to infuse flavor. Turn down heat if cooking too quickly.
3. Add the crushed tomatoes, water, Italian herbs, maple syrup (optional), and salt. Stir to combine, then add the white beans and mix to evenly distribute. Bring to a simmer over medium heat, cover, and let cook for 15-20 minutes until the beans are tender and the sauce is bubbly.
4. CHEESE SAUCE: While the beans simmer, make your cheese sauce. Drain the cashews and add them to a high-speed blender along with water, lemon juice, nutritional yeast, tapioca starch, and salt. Blend on high until very smooth and milky in texture, about 1 minute. Set aside.
5. Once the beans are tender, reduce the heat to low and carefully pour the cheese sauce over the beans in an even layer. Cover and steam for 2-3 minutes to encourage the cheese to firm up, then transfer to the oven to broil (optional) for another 2-3 minutes, or until the cheese is darkened in spots and dry to the touch. Optionally, garnish with fresh basil.
6. Serve warm with vegan garlic bread, sautéed greens, roasted vegetables, or alongside a salad. Leftovers keep for 3-4 days in the refrigerator or 1 month in the freezer.
7. Reheat leftovers in oven or microwave until warmed through.