August 29, 2026
Skillet Broccoli Cheddar Beans (Vegan)
Last Updated on 53 minutes ago by Ashley
This Vegan Skillet Broccoli Cheddar Beans recipe is creamy, cheesy, and packed with protein and fiber! Inspired by classic broccoli cheddar soup, this easy white bean skillet combines tender broccoli and creamy white beans with a rich vegan cheddar sauce. It’s finished with homemade cheese crisps seasoned with Everything but the Bagel seasoning for the perfect crunchy topping. This cozy dinner comes together in one skillet and makes an easy, satisfying way to get more beans into your day!
Table of Contents
why you’ll love this recipe jump to recipe video step-by-step instructions tips and faqs more beansVegan Skillet Broccoli Cheddar Beans
My Daily Bean Routine
If you know me, you know I love anything broccoli cheese, so when I was looking for another way to enjoy my daily beans, it was only a matter of time before broccoli cheddar beans made their way into the rotation.
I eat about a cup of beans every day, and the easiest way I’ve found to make that goal manageable is to prep a big batch at the beginning of the week and to eat throughout the days. I love having beans ready to go in the fridge, but I also know myself well enough to know that eating the exact same bowl of beans every day is going to get old. That’s why I’m always trying to come up with new ways to switch up my weekly batch.
Turning Broccoli Cheddar Soup Into Beans
These vegan broccoli cheddar beans are my most recent bean recipe. I took the flavors I love from classic broccoli cheddar soup and turned them into a hearty, creamy skillet made with white beans and broccoli. It has that same cozy, savory, cheesy flavors, but the white beans add plant-based protein and fiber, making this more than just a side dish. It’s basically broccoli cheddar soup’s heartier, bean-filled cousin, and I’m very into it!
A Cozy Nutrient-Packed Dinner
These Skillet Broccoli Cheddar Beans have quickly become one of my favorite ways to make my weekly beans feel exciting. They’re cozy enough to satisfy a comfort-food craving, hearty enough to serve as a meal, and an easy way to add more beans and fiber to your day. If you love broccoli cheddar as much as I do, or you’re simply looking for a new vegan white bean recipe to add to your rotation, I think you’re going to love this one!
Why You’ll Love This Recipe
- Broccoli cheddar soup-inspired: All the cozy, creamy, cheesy flavors you love, transformed into a hearty white bean skillet.
- Packed with plant-based protein and fiber: White beans make this vegan dinner satisfying and filling.
- Low-waste: Both the broccoli florets and stems are used, so you can make the most of the whole vegetable!
- The crispy topping: Homemade vegan cheddar crisps with Everything But the Bagel seasoning add the perfect salty crunch.
- Easy one-skillet meal: Minimal dishes make this an approachable weeknight dinner.
- Meal-prep friendly: It’s a great recipe to make ahead and enjoy throughout the week.
- A fun way to eat more beans: If you eat beans regularly, this is an easy way to switch up your routine and keep things interesting!
Step-by-Step Instructions
1. Bake the Cheese Crisps:
Preheat oven to 400°F. Line a baking sheet with parchment paper. Place six (2-tablespoon) piles of vegan cheddar shreds about 3 inches apart. Bake 8 to 12 minutes until edges brown and centers melt into flat circles. Remove and immediately sprinkle each with ½ teaspoon Everything but the Bagel seasoning. Cool at room temperature.
2. Sauté the Aromatics and Build the Roux:
Heat olive oil in a large sauté pan or Dutch oven over medium-high heat. Add diced broccoli stems and onion, cooking 3 to 5 minutes until softened. Stir in garlic, smoked paprika, salt, and pepper; cook 1 to 2 minutes until fragrant. Sprinkle flour over the mixture and stir well to coat; cook another 1 to 2 minutes, stirring frequently, until the flour smells slightly nutty.
3. Make the Cheese Sauce:
Pour in vegetable broth and non-dairy milk while stirring continuously, scraping up any browned bits from the bottom of the pan. Reduce heat to medium and add vegan cheddar shreds and nutritional yeast. Stir gently until the cheese mostly melts into a smooth, velvety sauce.
4. Add the Broccoli and Beans:
Add broccoli florets to the skillet and cook 6 to 8 minutes, stirring occasionally, until bright green and tender-crisp. Then, stir in drained cannellini beans and simmer 2 to 3 more minutes to warm through. Taste and adjust salt and pepper if needed.
5. Garnish, Serve and Enjoy!
Break the cooled cheese crisps into shards and scatter over each portion. Serve hot with crusty bread on the side. Enjoy!
Tips and FAQs
- Building a smooth sauce: Cook the flour with the aromatics for a full 2 minutes before adding liquid. This eliminates raw flour taste. Whisk constantly when pouring in broth and milk to prevent lumps.
- Making cheese crisps ahead: Bake the crisps up to 3 days in advance. Store in a sealed container at room temperature. They stay crisp and won’t get soggy if kept dry.
- Choosing creamy plant milk: Unsweetened oat milk or soy milk extra-creamy works best for this recipe.
Can I use frozen broccoli for this recipe?
Yes! Skip the stems and add frozen florets directly from the freezer and extend cooking time by 3 to 4 minutes.
What’s the best non-dairy milk for this recipe?
I’ve found soy or oat milk labeled “extra creamy” produces the richest sauce.
How do I store leftovers?
Refrigerate in an airtight container for up to 4 days. Reheat gently on the stove with a splash of broth to loosen the sauce. The crisps should be stored separately and added when serving.
More Bean Recipes
Add These to Your Bean Rotation
If you’re looking for a new way to make your weekly batch of beans, I hope you give these vegan broccoli cheddar beans a try. They’re creamy, cozy, cheesy, and topped with the crunchiest little vegan cheddar crisps! If you give this recipe a try, I’d love to see! Snap a photo, take a video, or make a story and post it to Instagram or Facebook, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes! xx!
Skillet Broccoli Cheddar Beans (Vegan)
Ingredients
For the Everything Bagel Cheese Crisps:
- ¾ cup vegan cheddar shreds 6 discs
- 1 tablespoon Everything but the Bagel seasoning
Ingredients:
- 2 tablespoons olive oil
- 1 ½ pounds broccoli florets and stems, diced and separated
- 1 yellow, onion diced (about 1 cup)
- 6 cloves fresh minced garlic
- 1 teaspoon smoked paprika
- ½ teaspoon salt, plus more to taste
- ½ teaspoon pepper, plus more to taste
- 2 tablespoons all-purpose flour
- 1 cup vegetable broth
- 1 cup extra creamy non-dairy milk
- ¼ cup nutritional yeast
- 1 cup vegan cheddar shreds
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- Crusty bread, for serving, optional
Instructions
- For the cheese crisps, preheat your oven to 400°F.
- Line a baking sheet with parchment paper and place about 2 tablespoon-sized heaps onto the baking sheet, a few inched apart so they have room to spread as they melt in the oven.
- Place in the oven and bake for 8 to 12 minutes, or until the edges turn brown and start to crisp.
- Remove from the oven and immediately sprinkle each of the crisps with ½ teaspoon of the Everything but the Bagel seasoning.
- Set aside to cool at room temperature while you prepare the beans.
- Heat the olive oil in a large sauté pan over medium-high heat.
- Once the oil is hot, add the diced broccoli stems and onion, and cook until softened, 3 to 5 minutes.
- Add the sundried garlic, smoked paprika, salt and pepper, and continue to cook, stirring often, for 1 to 2 minutes.
- Sprinkle in the flour and mix to combine and cook for 1 to 2 minutes.
- Pour in the broth, milk, and nutritional yeast. Stir to combine, scraping up any bits at the bottom of the pan.
- Reduce the heat to medium and add the cheese shreds, stirring until most of it melts into the sauce.
- Mix in the broccoli and continue to cook, stirring occasionally, until the broccoli is bright green and just slightly tender, 6 to 8 minutes.
- Stir in the beans and mix gently to combine. Simmer for 2 to 3 more minutes, until the beans are heated through. Taste and adjust seasonings, if necessary.
- Garnish with the cheese crisps and serve immediately with crusty bread. Enjoy!
