Introduction

This dairy-free cashew cream green bean casserole is a comforting twist on a classic favorite. Creamy, flavorful, and topped with crispy shallots, it’s perfect for holiday dinners or any cozy meal. Plus, it’s entirely plant-based without sacrificing richness.

A white rectangular baking dish filled with three visually distinct layers: the bottom layer consists of bright green fresh green beans evenly spread, the middle layer has light brown sliced mushrooms scattered over the green beans, and the top layer features a golden crispy fried onion topping covering about half of the dish, with the other half showing the beans and mushrooms clearly. A silver serving spoon rests on the right side of the dish. The dish sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup raw cashews
1/2 cup hot water
Just boiled water for soaking cashews
2 pounds green beans, cut in half if long
1/3 cup avocado oil
6 large shallots, thinly sliced (about 1 1/2 cups)
1 cup diced onion
1 pound crimini or button mushrooms, sliced
2 cloves garlic, chopped
2 sprigs fresh thyme
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon Dijon mustard
1 1/2 cups broth (mushroom broth or chicken broth), divided
3 tablespoons nutritional yeast
Salt and pepper to taste

Instructions

Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
Soak the cashews: Place raw cashews in a small heatproof bowl and cover them with just boiled water. Set aside to soak while preparing other ingredients.
Blanch the green beans: Bring a large pot of well-salted water to a boil. Prepare a bowl of ice water. Add green beans to boiling water and cook for 3 minutes if thin, or 4 minutes for regular beans, until tender-crisp. Drain and immediately transfer to ice water to halt cooking. Drain again and set aside.
Make crispy shallots: Heat avocado oil in a large skillet over medium heat until shimmering. Add the thinly sliced shallots and cook, stirring frequently, until golden brown and crispy. Reduce heat if browning too quickly. Use a slotted spoon to transfer shallots to a paper towel-lined plate. Season generously with salt and set aside.
Sauté the onion: In the same skillet with remaining oil, add diced onion and sauté for about 3 minutes until soft and translucent.
Cook mushrooms and garlic: Add sliced mushrooms to the skillet and cook for 8-10 minutes until tender and caramelized. Then add chopped garlic, fresh thyme sprigs, Dijon mustard, salt, and pepper. Sauté for another minute or so until fragrant.
Simmer the sauce: Pour in 1 cup of broth and scrape up any browned bits from the skillet bottom. Reduce heat to low and let simmer for 5-6 minutes until the broth reduces slightly.
Prepare cashew cream: Drain soaked cashews and add them to a blender along with 1/2 cup hot water. Blend on high until smooth and creamy.
Combine sauce and cashew cream: Add the cashew cream to the skillet along with the remaining 1/2 cup broth and nutritional yeast. Bring back to a simmer and cook, stirring frequently, for 3-4 minutes until the sauce thickens slightly. Remove thyme sprigs and discard.
Toss green beans with sauce: Add the blanched green beans to the skillet and toss to coat them evenly with the creamy sauce. If the pan is too small, mix beans and sauce directly in the baking dish. Season with additional salt and pepper to taste.
Bake the casserole: Transfer the green bean mixture to a 9×13-inch baking dish. Bake uncovered in the preheated oven for 20 minutes until hot and bubbling.
Add crispy shallots and finish baking: Remove the casserole from the oven and sprinkle the crispy shallots evenly on top. Return to the oven and bake for another 5 minutes to crisp up the shallots.
Serve: Remove from oven, allow to cool slightly, then serve and enjoy this creamy, dairy-free green bean casserole.

Tips & Variations

For extra depth, use homemade mushroom broth if possible.
If you prefer, replace avocado oil with olive oil for a different flavor.
Add crushed red pepper flakes to the sauce for a subtle spicy kick.
The crispy shallots can be made ahead and stored in an airtight container for up to 3 days.
To make gluten-free, ensure your broth and mustard are certified gluten-free.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F (160°C) to maintain crispiness, or microwave until warmed through, stirring occasionally. Crispy shallots are best added just before serving to preserve their texture.

How to Serve

A white rectangular dish with three distinct layers of food neatly arranged inside; the top left section shows a layer of golden-brown crispy fried onions with small green bits scattered, the bottom right section contains steamed green beans mixed with sliced light brown mushrooms, and the top right section has a creamy white sauce with sliced mushrooms blending slightly with the green beans. A silver spoon rests on the right side of the dish. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts instead of cashews for the cream?

Cashews blend into a smooth, creamy texture ideal for this recipe. While almonds or macadamia nuts might work, they may not achieve the same creaminess and could alter the flavor.

Is this recipe completely dairy-free and vegan?

Yes, this recipe is dairy-free and can be made vegan by choosing vegetable broth instead of chicken broth. Nutritional yeast adds a cheesy flavor without dairy.