Green 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.
