To make creamy Parmesan cannellini beans, start by heating olive oil in a pan and sautéing finely chopped shallots and garlic until soft. Then, add drained and rinsed cannellini beans, seasoning them with salt and pepper. Blend a portion of the beans with heavy cream until smooth, mix it back into the pan, and stir in freshly grated Parmesan cheese until creamy. Top with extra Parmesan and fresh parsley for garnish.

Yes, creamy Parmesan cannellini beans are suitable for a vegetarian diet as they contain no meat or animal products other than cheese. If you want to make it vegan, you can substitute the heavy cream with a plant-based cream and use a vegan Parmesan alternative.

If you need a substitute for heavy cream in creamy Parmesan cannellini beans, you can use coconut cream, cashew cream, or a blend of silken tofu and almond milk for a lighter option. These alternatives will still provide a creamy texture while accommodating different dietary needs.

To store leftover creamy Parmesan cannellini beans, let them cool completely, then transfer them to an airtight container. They can be stored in the refrigerator for up to 3-4 days. If you want to reheat them, add a splash of water or broth to loosen the consistency as they may thicken when stored.

Creamy Parmesan cannellini beans pair wonderfully with grilled meats, roasted vegetables, or a fresh salad. They can also be served alongside crusty bread or as a filling side dish to pasta or risotto, enhancing the meal with their rich and comforting flavors.