Description

This Green Bean Casserole with Cashew Cream is a vibrant, dairy-free twist on the classic holiday side dish. Silky cashew cream forms the base alongside sautéed cremini mushrooms and fresh green beans, all topped with crispy sourdough croutons for a delightful texture contrast. Perfect for vegan and vegetarian gatherings, this casserole is rich, creamy, and full of savory depth without any dairy.

Ingredients

Cashew Cream Base

2 cups vegetable broth (substitute chicken or turkey broth/stock if not making vegan)
2 dried bay leaves
3/4 cup raw cashews
1 1/4 tsp kosher salt, divided
1/2 tsp black pepper
1 1/2 Tbsp sherry vinegar
1/4 tsp ground nutmeg
2 tsp fresh thyme leaves, plus more for garnish if desired

Green Bean Casserole

5 oz sourdough bread (preferably 1 day old), torn into small pieces
4 Tbsp extra-virgin olive oil, divided
1 lb cremini (baby bella) mushrooms, sliced (~6 cups sliced)
1 cup diced yellow onion
3 garlic cloves, minced
1 lb fresh green beans, snapped in half (~4 heaping cups)

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Instructions

Soak Cashews: Combine vegetable broth and bay leaves in a small saucepan and bring to a boil over high heat. Once boiling, add the raw cashews and remove the pan from heat. Let the cashews soak in the hot broth for at least 30 minutes to soften.
Prepare Sourdough Croutons: While cashews soak, preheat the oven to 425ºF (220ºC). Place torn sourdough bread pieces into a large bowl. Drizzle with 2 tablespoons of olive oil and a generous pinch of salt. Toss well, using your hands to massage the oil and salt into the bread for even coating. Set aside.
Sauté Mushrooms and Aromatics: Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat until hot. Add the sliced mushrooms and diced onion, cooking for 8 to 10 minutes until softened and slightly browned, stirring occasionally. Add minced garlic, fresh thyme, and ground nutmeg, cooking for another minute until fragrant. Stir in sherry vinegar, then season with 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper. Cook for 1 to 2 more minutes to meld flavors.
Make Cashew Cream: Remove and discard the bay leaves from the cashew and broth mixture. Carefully transfer the mixture to a high-powered blender. Add the remaining 1/2 teaspoon kosher salt and blend on high for about 60 seconds until the mixture is completely smooth, creamy, and similar in consistency to milk. Pour this cashew cream into the skillet with the sautéed mushroom mixture and stir to combine. Bring to a gentle simmer to warm through.
Assemble the Casserole: Grease a 3-quart (approximately 3-liter) baking dish with non-stick cooking spray. Add the snapped green beans to the skillet and carefully pour the creamy mushroom sauce over the beans. Using tongs, gently toss to evenly coat the green beans with the sauce. Transfer everything into the prepared baking dish.
Add Topping and Bake: Scatter the prepared sourdough bread pieces evenly on top of the casserole. Place the baking dish in the preheated oven and bake uncovered for 20 to 25 minutes, or until the sourdough topping is golden brown and the casserole is bubbly around the edges.
Rest and Serve: Remove the casserole from the oven and let it stand for 5 minutes before serving. Garnish with additional fresh thyme leaves if desired for a fresh herbal note.

Notes

For a non-vegan version, substitute vegetable broth with chicken or turkey broth/stock.
Using day-old sourdough bread ensures the croutons become extra crispy when baked.
If you do not have sherry vinegar, a mild white wine vinegar can be used as a substitute.
Soaking cashews in hot broth softens them enough for blending into a creamy consistency without added cooking.
This recipe can be prepared a few hours in advance; assemble and refrigerate before baking.
For added richness, you can sprinkle nutritional yeast over the casserole before baking (vegan) or add grated cheese (non-vegan).
The casserole reheats well in the oven at 350ºF (175ºC) for 10-15 minutes.