If you love the comforting flavors of a classic casserole but want to elevate it with fresh, vibrant ingredients and a creamy twist, this Green Bean Casserole with Cashew Cream and Sourdough Breadcrumbs Recipe is going to be your new favorite. This dish brings together tender, crisp green beans smothered in a luscious, dairy-free cashew cream and topped with golden, crunchy sourdough breadcrumbs for the perfect balance of texture and flavor. It’s a heartwarming dish that feels both elegant and cozy—ideal for holiday tables, weeknight dinners, or anytime you crave something nourishing with a gourmet touch.
Ingredients You’ll Need
The beauty of this Green Bean Casserole with Cashew Cream and Sourdough Breadcrumbs Recipe lies in its simple, thoughtfully chosen ingredients. Each one plays a crucial role, from adding depth and creaminess to lending a satisfying crunch and bright aroma.
- Vegetable broth: Provides a flavorful base and keeps the cashew cream light yet savory.
- Dried bay leaves: Infuse subtle herbal notes that enhance the overall earthiness.
- Raw cashews: Blended into a rich, dairy-free cream that’s silky and indulgent.
- Sourdough bread: Day-old pieces transform into crispy, tangy breadcrumbs for topping.
- Extra-virgin olive oil: Adds richness and helps sauté vegetables perfectly.
- Cremini mushrooms: Offer a meaty texture and umami punch.
- Diced yellow onion: Adds sweetness and depth with every bite.
- Minced garlic cloves: Deliver a fragrant warmth and subtle bite.
- Fresh thyme leaves: Brighten the dish with their woodsy freshness.
- Ground nutmeg: Adds a hint of spice and complexity to the cream.
- Sherry vinegar: Balances the richness with a touch of acidity.
- Kosher salt and black pepper: Enhance all the flavors perfectly.
- Fresh green beans: The star ingredient, with a vibrant color and satisfying snap.
How to Make Green Bean Casserole with Cashew Cream and Sourdough Breadcrumbs Recipe
Step 1: Prepare the Cashew Cream
Start by soaking your raw cashews in hot water for about 20 minutes until they soften enough to blend into a creamy base. While they soak, simmer the vegetable broth with dried bay leaves to infuse flavor. Once the cashews are ready, blend them with the strained warm broth, a pinch of nutmeg, and a bit of salt until you get a luxuriously smooth, velvety cream that will coat your green beans beautifully.
Step 2: Sauté the Vegetables
Heat half of the olive oil in a large skillet, then toss in the sliced cremini mushrooms. Let them cook until soft and their moisture has evaporated to concentrate their earthy flavor. Next, add the diced yellow onion and minced garlic, sautéing until fragrant and translucent. Stir in fresh thyme leaves and a few grinds of pepper for an aromatic foundation that melds the flavors together.
Step 3: Toast the Sourdough Breadcrumbs
In a separate pan, warm the remaining olive oil and add the torn pieces of sourdough bread. Constantly toss them as they crisp up to a beautiful golden brown. This step is crucial for that irresistible crunchy topping with a slight tangy note from the sourdough culture.
Step 4: Cook and Combine the Green Beans
Bring a pot of salted water to a boil and blanch your fresh green beans until they are bright green and just tender, preserving their snap. Quickly drain and rinse under cold water to halt the cooking process. Toss the green beans with the sautéed vegetables and pour over the cashew cream. Add the sherry vinegar and adjust seasoning to taste, stirring everything gently but thoroughly to combine.
Step 5: Assemble and Bake
Transfer the creamy green bean mixture into a casserole dish and sprinkle the toasted sourdough breadcrumbs evenly on top. Bake in a preheated oven at 375°F (190°C) for about 20 minutes or until the topping is crispy and golden and the casserole is bubbly around the edges. This bake melds all the flavors while giving you that signature crunchy topping you crave.
How to Serve Green Bean Casserole with Cashew Cream and Sourdough Breadcrumbs Recipe
Garnishes
Finishing touches matter! Sprinkle a few fresh thyme leaves on top after baking for a burst of color and fresh aroma. For a bit of extra indulgence, a drizzle of good olive oil or a dash of smoked paprika can add layers of interest and warmth to the final presentation.
Side Dishes
This casserole pairs wonderfully with roasted meats, such as turkey or chicken, making it a natural star on holiday tables. Lighter meals can embrace this dish alongside quinoa or wild rice for a wholesome, plant-forward feast that satisfies both texture and taste.
Creative Ways to Present
Serve this casserole straight from the dish family-style for a comforting, communal vibe. Or, for a twist, plate individual portions in shallow bowls and garnish each with a crispy sage leaf or toasted nuts to add contrast and elevate the rustic yet elegant look.
Make Ahead and Storage
Storing Leftovers
After enjoying your casserole, store any leftovers in an airtight container in the fridge for up to 3 days. The flavors tend to deepen, making those next-day bites even more delicious.
Freezing
This Green Bean Casserole with Cashew Cream and Sourdough Breadcrumbs Recipe freezes well if you want to prepare in advance. Use a freezer-safe container and freeze the casserole before baking for up to 2 months. When ready to eat, thaw overnight in the fridge.
Reheating
To reheat, warm the casserole in a 350°F (175°C) oven covered with foil to prevent the topping from burning, about 20-25 minutes, then remove the foil to crisp up the breadcrumbs again for a few minutes. Avoid microwave reheating to preserve the texture of the topping.
FAQs
Can I use canned green beans for this casserole?
Fresh green beans are best for their crisp texture and vibrant color, but if you’re in a pinch, canned green beans can be used. Just be sure to drain them well and adjust cooking time accordingly to avoid mushiness.
Is the cashew cream suitable for people with nut allergies?
This recipe relies on cashew cream for its rich texture, so it’s not suitable for those with nut allergies. However, you could experiment with other creamy bases like cauliflower puree or oat cream as substitutes.
Can I make this recipe vegan?
Absolutely! The recipe as written is vegan-friendly, especially when using vegetable broth and olive oil. Just double-check any store-bought broth for animal-derived ingredients.
How do I make sourdough breadcrumbs at home?
Simply tear day-old sourdough bread into small pieces and toast them in a dry skillet or oven until crisp and golden. Then pulse briefly in a food processor to your desired breadcrumb size.
What can I substitute if I don’t have sherry vinegar?
Sherry vinegar adds a mild acidity that brightens the cream. You can substitute with apple cider vinegar or white wine vinegar, but start with less and adjust to taste to avoid overpowering the dish.
Final Thoughts
Once you try this Green Bean Casserole with Cashew Cream and Sourdough Breadcrumbs Recipe, it will undoubtedly earn a permanent spot in your recipe collection. It’s the perfect bridge between nostalgic comfort and fresh, wholesome ingredients, wrapped up in a delightfully creamy and crunchy package. I can’t wait for you to bake it, share it, and savor every comforting, flavorful bite!
PrintGreen Bean Casserole with Cashew Cream and Sourdough Breadcrumbs Recipe
A creamy, savory green bean casserole made with a rich cashew cream sauce and topped with crispy, homemade sourdough breadcrumbs. This vegan-friendly casserole combines fresh green beans, earthy cremini mushrooms, and aromatic herbs for a comforting side dish perfect for holiday dinners or everyday meals.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Cashew Cream and Broth
- 2 cups vegetable broth (sub chicken or turkey broth/stock if not making vegan)
- 2 dried bay leaves
- 3/4 cup raw cashews
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
- 2 tsp. fresh thyme leaves, plus extra 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
- Prepare Cashew Cream: Soak the raw cashews in hot water for about 15 minutes to soften them. Meanwhile, in a small saucepan, combine the vegetable broth with the dried bay leaves and bring to a simmer to infuse flavors. Drain the cashews and blend them with 1 1/2 cups of the warm broth until smooth and creamy. Set aside.
- Make the Breadcrumb Topping: Preheat a skillet over medium heat. Add 1 1/2 tablespoons of olive oil and the torn sourdough bread pieces. Toast the bread, stirring frequently until golden brown and crispy, about 7-10 minutes. Remove from heat and set aside for the topping.
- Sauté Vegetables: In a large skillet, heat the remaining 2 1/2 tablespoons of olive oil over medium heat. Add the sliced cremini mushrooms and cook until they release their moisture and start to brown, roughly 8-10 minutes. Add the diced onion, minced garlic, and fresh thyme leaves, cooking until translucent and fragrant, around 5 minutes.
- Add Seasonings and Green Beans: Stir in the ground nutmeg, sherry vinegar, half of the kosher salt (about 5/8 tsp), and black pepper. Add the snapped green beans and cook for an additional 5-7 minutes until the beans are tender but still crisp.
- Combine Sauce and Vegetables: Remove the bay leaves from the broth. Pour the cashew cream mixture into the vegetable skillet, stirring to combine well. Let the casserole simmer for a few minutes until the mixture thickens slightly and coats the beans and vegetables evenly. Taste and adjust salt as needed.
- Assemble and Bake: Transfer the green bean mixture to a casserole dish. Evenly sprinkle the toasted sourdough breadcrumbs over the top. Optionally, garnish with additional fresh thyme leaves. Bake in a preheated oven at 350°F (175°C) for about 20 minutes, or until the topping is golden and crisp, and the casserole is bubbly.
Notes
- For a non-vegan version, substitute vegetable broth with chicken or turkey broth and add grated cheese on top if desired.
- Using day-old sourdough bread is recommended for better texture in the breadcrumb topping.
- Soaking cashews in hot water ensures a creamy cashew sauce without graininess.
- Fresh green beans work best, but frozen green beans can be used if thawed and drained well.
- This casserole can be prepared ahead and reheated before serving.
