Green Bean Casserole with Cashew Cream (Vegan/Dairy Free)

5 from 12 votes

Green Bean Casserole with Cashew Cream (Vegan/Dairy Free)

You'll never believe how rich and incredibly delicious this dairy free Green Bean Casserole is. Made with fresh green beans, homemade cashew cream of mushroom soup, and crunchy sourdough croutons, it's sure to be a star amongst your holiday spread. (And no one will ever guess it's vegan!)

Prep Time25

Cook Time25

Total Time50

Course: Side Dish

Cuisine: American

Diet: Vegan

Servings:

Author: Jamie Vespa MS, RD

Equipment

3-quart baking dish
High Power Blender
Large skillet
Small saucepan

Ingredients

2 cups vegetable broth (sub chicken or turkey broth/stock if not making vegan)
2 dried bay leaves
3/4 cup raw cashews
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
2 tsp. fresh thyme leaves, plus for for garnish, if desired
1/4 tsp. ground nutmeg
1 1/2 Tbsp. sherry vinegar
1 1/4 tsp. kosher salt, divided
1/2 tsp. black pepper
1 lb. fresh green beans, snapped in half (~4 heaping cups)

Instructions

Combine broth and bay leaves in a small saucepan; bring to a boil over high heat. Once boiling, add cashews and then remove pan from heat. Let the cashews soak in the hot broth for at least 30 minutes.
Meanwhile, preheat oven to 425ºF. Place torn sourdough bread in a large bowl and drizzle with 2 Tbsp. olive oil and a generous pinch of salt. Toss well, using your hands to rub the oil into the crevices of the bread. Set aside.
Heat remaining 2 Tbsp. olive oil in a large skillet over medium-high. Once hot, add mushrooms and onion; cook 8 to 10 minutes, stirring occasionally, until softened. Stir in garlic, thyme, and nutmeg; cook 1 more minute, until aromatic. Stir in vinegar and season with 3/4 tsp. kosher salt and 1/2 tsp. black pepper; cook 1 to 2 more minutes.
Remove (and discard) bay leaves from cashew-broth mixture and carefully transfer mixture to a high-power blender. Add remaining 1/2 tsp. salt and blend for about 60 seconds, until the consistency is smooth and creamy (it should resemble milk). Carefully pour mixture into pan with mushrooms and stir to combine. Bring to a simmer.
Grease a 3-quart baking dish with non-stick cooking spray. Add green beans to pan, and carefully pour creamy cashew mushroom mixture overtop. Use a set of tongs to toss.
Scatter sourdough bread overtop and transfer pan to the oven. Bake, uncovered, for 20 to 25 minutes, or until the sourdough is golden and casserole is bubbly. Let stand 5 minutes before serving.

Notes

Make-Ahead: The casserole can be assembled up to 1 day ahead. Assemble the without the sourdough croutons, cover, and refrigerate. When ready to bake, remove from fridge at least 1 hour ahead. Add sourdough croutons right before baking, and bake as instructed.
Store: Transfer leftover vegan green bean casserole to an airtight container and refrigerate for up to 4 days.
Reheat: To reheat individual portions, the microwave is the quickest, easiest option. If reheating multiple portions, transfer to an 8x8 inch baking dish and reheat in a 350ºF oven until warm. If necessary, add a splash of broth to help rehydrate the sauce.

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