Description
This Dairy-Free Cashew Cream Green Bean Casserole is a delicious, creamy, and comforting plant-based twist on the classic holiday dish. Featuring tender green beans coated in a rich cashew cream sauce flavored with sautéed mushrooms, shallots, and fresh thyme, this recipe is entirely dairy-free and packed with savory depth. Crispy fried shallots on top add the perfect crunch, making it a crowd-pleasing side for any festive occasion.
Ingredients
Scale
Cashew Cream
- 3/4 cup raw cashews
- 1/2 cup hot water
- Just boiled water for soaking cashews
Green Beans
- 2 pounds green beans, cut in half if long
Crispy Shallots
- 1/3 cup avocado oil
- 6 large shallots, thinly sliced (about 1 1/2 cups)
- Salt, to taste
Sauce and Vegetables
- 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 Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Soak Cashews: Place raw cashews in a small heatproof bowl and cover them with just-boiled water. Set aside to soak while preparing the other ingredients.
- Blanch Green Beans: Bring a large pot of well-salted water to a boil and prepare a bowl of ice water. Add green beans to the boiling water and cook for 3-4 minutes until tender-crisp, then drain and immediately transfer to ice water to stop the cooking process. 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 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 until fragrant.
- Simmer Sauce: Pour in 1 cup of broth, scraping 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 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 evenly with the creamy sauce. If the skillet 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 an additional 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.
Notes
- Soaking the cashews is essential to achieve a smooth and creamy sauce.
- Blanching the green beans before baking ensures they remain crisp-tender.
- The crispy shallots add a wonderful texture contrast; avoid skipping this step.
- You can substitute the broth with vegetable broth to keep the recipe fully vegan.
- Make sure to remove thyme sprigs before serving for the best flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated before serving.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Keywords: green bean casserole, dairy-free casserole, cashew cream, vegan green bean recipe, holiday side dish, plant-based casserole, creamy green beans, gluten free green bean casserole
