---
title: Tomato and White Bean Casserole
servings: 8
course: main
source:
  name: Rainbow Plant Life
  author: Nisha Vora
  url: https://rainbowplantlife.com/tomato-and-white-bean-casserole
image: https://imagedelivery.net/2iqVZVZ93QVmZXnzq-5uHA/photo/T9ZFWjkW8-N2txBWeLiyu/500
prep time: 25 minutes
cook time: 35 minutes
diet: Vegan
nutrition:
  calories: 390 kcal
  fat: 19 g
  carbohydrates: 46 g
  sugar: 16 g
  protein: 13 g
  fiber: 9 g
  sodium: 514 mg
tags: [main, tomato, white, bean, vegan, meal-prep]
---

Gather: @soft but sturdy rustic bread{10%oz}, @extra virgin olive oil{3.5%tbsp}(divided, plus more for drizzling), @Kosher salt, @cherry tomatoes or grape tomatoes{2%lb}(sliced in half), @medium shallots{5}(peeled and sliced into rings), @garlic cloves{4}(chopped), @fresh thyme leaves{1%tbsp}, @cannellini beans{2}(15-ounce / 425g; drained and rinsed), @Freshly cracked black pepper. For the cashew parm (see note 1): @raw cashews{0.5%cup}, @nutritional yeast{2%tbsp}, @kosher salt{0.5%tsp}, @extra virgin olive oil{0.5%tsp}. For the caper gremolata (see note 2): @flat-leaf parsley leaves{0.75%cup}, @fresh basil leaves{0.5%cup}, @large garlic cloves{2}(peeled and left whole), @capers{2%tbsp}(drained), @Flaky or coarse sea salt.

Preheat the oven to 350F° / 175°C. Chop the bread into ¾-inch (2 cm) cubes and transfer to a rimmed sheet pan. Drizzle 1 1/2 tbsp of extra virgin olive oil and lightly sprinkle with salt, and toss to coat. Bake in the oven for ~{10%minutes}, until lightly golden but not too hard.

Meanwhile, in a very large bowl (the largest bowl you have), combine the tomatoes and shallots. Separate the shallots into individual rings as much as possible. Add the garlic, thyme leaves, and beans. Drizzle the mixture with 2 tbsp of extra virgin olive oil and season with 1 1/2 tsp of kosher salt and lots of freshly cracked black pepper. Toss well to combine.

Add the baked bread cubes to the mix and gently toss to ensure the bread cubes are coated and well combined. Transfer the tomato mixture to a 3-quart (~3 L) baking dish.
NOTE: If your bowl isn’t big enough to hold the bread cubes, transfer the tomato-shallot mixture to the baking dish, then mix in the bread.

Bake the casserole in the preheated oven at 350°F / 175°C for ~{35-40%minutes}, until the top bread pieces are golden and crunchy.

Meanwhile, make the Cashew Parmesan. Add the cashews, nutritional yeast, 1/2 tsp kosher salt, and 1/2 tsp extra virgin olive oil to a food processor. Pulse repeatedly in 1 second bursts until the mixture has a fine, crumbly texture, somewhat similar to grated parmesan (do not continuously blend, or you’ll end up with cashew butter).

Meanwhile, make the Caper Gremolata. Finely chop the parsley and basil together. Using a microplane, grate the garlic directly over the parsley and basil (or mince the garlic with a knife). Add the capers on top, and chop everything together until well combined. Sprinkle with a bit of flaky or coarse sea salt.

Remove the casserole pan from the oven. Using oven mitts, arrange an oven rack for the broiler (but don't position it too close to the flame) and set your broiler to a low heat.

Sprinkle a generous layer of Cashew Parmesan on top of the baked dish and put it under the broiler for a couple minutes until the topping is nicely browned, but keep an eye on it to prevent burning. NOTE: For reference, my maximum broiler temperature is 550°F / 290°C, so I set it to 500°F / 260°C and broiled for about ~{60-90%seconds}, then reduced the heat to 475°F / 245°C and broiled for another 30 to 60 seconds.

Allow the casserole to cool for ~{10%minutes}, then evenly sprinkle the top with the Caper Gremolata. Finish the casserole with a few drizzles of extra virgin olive oil and a light sprinkle of flaky or coarse sea salt.

> You’ll likely use about ½ to ⅔ of this Cashew Parm. Store in an airtight container at room temperature or in the fridge for several weeks. (See the “Tips” section of the blog post for other ways to use leftovers.)
> Don’t skip the caper gremolata!
> Storage: Store leftovers in an airtight container in the fridge. When reheating, transfer to a shallow, oven-safe baking dish and top with leftover cashew parm. Bake at 350°F / 175°C for 12-15 minutes, until heated through.