This leek and white bean stew is inspired by spring produce but retains the warm comfort of a winter stew. Perfect for transitioning into spring!

If you’re trying to eat more seasonally but aren’t quite ready to eat all the spring salads yet, this leek and white bean stew is the perfect meal! It’s hearty and cozy (perfect for the colder weather I’ve been experiencing), but full of spring flavor with leeks and dill. It’s also packed with plant protein from white beans, cashews, and nutritional yeast. This is an easy, balanced, and delicious plant-based dinner!

Leek and White Bean Stew FAQ

How do I clean leeks?
Leeks have a lot of layers and a lot of dirt can hide in the layers. Cut the leek in half lengthwise to expose the layers, then rinse in between the layers under running water.

What do I do with leek greens?
The green parts of leeks are more tough than the whites, so many recipes tell you to remove the greens. In this recipe, the stew is cooked long enough that the greens can soften, so you can use both the whites and greens. However, if you have particularly large or tough leeks, just use the whites and save the leek greens for another recipe. You can use the leek greens to make a broth or sauté them.

Can I omit or substitute the cashews?
I do not recommend omitting the cashews as this is what makes the stew creamy. If you can’t use cashews, you can substitute with raw sunflower seeds. Or you can try using about 1/2 cup coconut milk (reduce vegetable broth by 1/2 cup), but this will impart a coconut flavor.

Can I omit or substitute the dill?
If you don’t have fresh dill, you can try dry dill (about 5 tsp). Or sub another fresh herb of choice.

More Cozy Stews!

If you try out this leek and white bean stew, don’t forget to leave a comment/rating down below and tag me in your photos on instagram @ellielikes.cooking. I love seeing all of your tasty recreations!

Prep Time:15

Cook Time:25

Servings: 3

Ingredients

1-2 tbsp olive oil
2 leeks** chopped
2 celery diced
½ carrot diced
2 cloves garlic minced
5 mushrooms** sliced
2 cups cooked white beans
1 ¾ cup vegetable broth
⅓ cup raw cashews soaked overnight or in hot water for 10 minutes
2 tbsp nutritional yeast*
⅓ cup fresh dill chopped
1-2 tbsp lemon juice
salt and pepper to taste

Instructions

Heat oil in a pot over medium heat. Add leeks, celery, carrot, and garlic. Add a pinch of salt and cook until until leeks start to brown, stirring frequently, about 5 minutes.
Add garlic and mushrooms and cook 1-2 minutes until mushrooms soften.
Add white beans and 1 cup of vegetable broth. Bring to a boil, then lower heat to simmer for 10-15 minutes.
Place cashews, nutritional yeast, and remaining 3/4 cup broth in a blender and blend until smooth.
Pour cashew cream into the stew and stir in dill and lemon juice. Cook another minute or two to heat through. Add salt and pepper to taste.

Notes

Leeks: You can use the leek whites and greens in this stew since it’s cooked long enough for the leek greens to soften.

Mushrooms: You can use any mushroom you like, but try to use more flavorful ones like shiitake or baby bella.

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