If you’ve been searching for a fresh twist on a classic holiday favorite, look no further than this Green Bean Casserole with Cashew Cream Recipe. It combines everything you love about the traditional dish—creamy, savory sauce and tender green beans—with the added richness and subtle nuttiness of homemade cashew cream. This recipe is not only incredibly comforting but also perfect for anyone craving a plant-based alternative that doesn’t skimp on flavor or texture. It’s the kind of warm, satisfying dish you’ll want to make year-round, not just at Thanksgiving.

Ingredients You’ll Need

The image shows two side-by-side views of a gray non-stick pan filled with cooked mushrooms and onions. The mushrooms are sliced, brown, and spread evenly over the surface, mixed with small pieces of translucent cooked onion. In the right view, on top of the mushrooms and onions, there is a small pile of chopped garlic and fresh green herbs placed centrally. The pan rests on a white marbled surface. The lighting highlights the textures of the cooked mushrooms and onions clearly. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are simple yet absolutely essential to create a rich, flavorful, and hearty casserole. Each element brings its own magic, from the earthy mushrooms adding depth to the bright sherry vinegar balancing the creaminess with a gentle tang.

2 cups vegetable broth: This forms the base for the cashew cream, infusing a subtle savory note.
2 dried bay leaves: Added during cooking for fragrant undertones that elevate the sauce complexity.
3/4 cup raw cashews: Soaked and blended to create the luscious, dairy-free cream that makes this casserole so dreamy.
5 oz. sourdough bread: Torn into small pieces, it becomes the perfect crispy topping with a lovely tang.
4 Tbsp. extra-virgin olive oil, divided: Enhances richness and helps crisp up the topping and sauté the mushrooms.
1 lb. cremini mushrooms, sliced (~6 cups): Brings an earthy, meaty texture that contrasts beautifully with the green beans.
1 cup diced yellow onion: Adds sweetness and depth of flavor when caramelized.
3 garlic cloves, minced: Gives a savory kick and aromatic warmth to the whole dish.
2 tsp. fresh thyme leaves, plus extra for garnish: Herbaceous and bright, thyme ties all the flavors together perfectly.
1/4 tsp. ground nutmeg: A hint of warming spice that subtly enhances the cashew cream.
1 1/2 Tbsp. sherry vinegar: Adds a sophisticated tanginess that balances out the richness.
1 1/4 tsp. kosher salt, divided: Used thoughtfully to season both the sauce and the topping.
1/2 tsp. black pepper: For a gentle peppery bite throughout.
1 lb. fresh green beans, snapped in half (~4 heaping cups): Crisp and bright, these are the star vegetable of the dish.

How to Make Green Bean Casserole with Cashew Cream Recipe

Step 1: Prepare the Cashew Cream Base

Begin by soaking the cashews in boiling water for at least 30 minutes to soften them. This step is key to achieving that ultra-smooth and creamy texture without any grittiness. Meanwhile, simmer your vegetable broth with the bay leaves to infuse it with a subtle herbal aroma. Once softened, drain the cashews and blend them with the warm broth, nutmeg, half of the salt, and pepper until silky smooth. This cashew cream is the luscious heart of your casserole, providing richness without dairy.

Step 2: Sauté Mushrooms, Onions, and Garlic

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onions and cook until they turn translucent and develop a gentle sweetness. Toss in the sliced cremini mushrooms and cook until they release their moisture and begin to brown, which will deepen their flavor. Stir in the minced garlic along with fresh thyme leaves, cooking until fragrant. This combination brings a beautifully earthy, savory foundation to your casserole.

Step 3: Toast the Sourdough Bread Topping

While your vegetables are cooking, spread the torn sourdough pieces on a baking sheet, drizzle with the remaining olive oil and a pinch of salt, and toast at 375°F until golden and crisp. This crunchy topping will add a delightful contrast to the creamy base and tender beans, providing texture that makes every bite exciting.

Step 4: Combine Green Beans with Sauce and Vegetables

Bring a pot of salted water to a boil and blanch the green beans for about 3-4 minutes until bright green and just tender. Immediately transfer them to an ice bath to keep that vibrant color. Drain thoroughly, then stir the blanched green beans into the skillet with the mushroom mixture. Pour in the cashew cream and sherry vinegar, then gently fold everything together over low heat until warmed through and well combined. Adjust seasoning with the remaining salt as needed.

Step 5: Bake to Perfection

Transfer the mixture into a casserole dish and evenly sprinkle the toasted sourdough bread on top. Bake at 375°F for 20-25 minutes until the topping is golden and irresistibly crispy. Let it rest a few minutes before serving so all flavors marry beautifully. You’re now ready to enjoy a comforting, satisfying Green Bean Casserole with Cashew Cream Recipe that’s bursting with flavor.

How to Serve Green Bean Casserole with Cashew Cream Recipe

The image shows two black rectangular Staub cookware dishes with handles, placed side by side on a white marbled surface. The left dish is filled with bright green fresh green beans spread evenly in one layer, showing a smooth, shiny texture. The right dish contains a mixture of green beans and sliced mushrooms in a creamy beige sauce. The green beans are mixed throughout and partially covered by the sauce, while the mushrooms are sliced thick and have a brown color with a slightly cooked texture. The sauce appears smooth and coats the vegetables lightly. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

The perfect finishing touch to your Green Bean Casserole with Cashew Cream Recipe is a sprinkle of fresh thyme leaves. They add a fresh herbal pop that brightens each mouthful. If you like a little extra texture, a handful of toasted cashews scattered on top adds a wonderful crunch and nutty flavor that complements the creamy sauce.

Side Dishes

This casserole pairs beautifully with a variety of sides. Think fluffy herbed mashed potatoes or roasted root vegetables for a hearty holiday meal. Alternatively, a crisp winter salad with citrus vinaigrette can provide a refreshing counterpoint, cutting through the richness of the cashew cream.

Creative Ways to Present

For a charming presentation, serve the casserole in individual ramekins topped with freshly toasted sourdough crumbs and a sprig of thyme. This makes it perfect for dinner parties or holiday gatherings. Another idea is layering the casserole in a clear glass dish to showcase its colorful layers of vibrant green beans, creamy sauce, and golden topping.

Make Ahead and Storage

Storing Leftovers

Your Green Bean Casserole with Cashew Cream Recipe stores beautifully in an airtight container in the refrigerator for up to 3 days. Keep the topping separate if you want to preserve its crunch, adding it only when reheating or serving.

Freezing

This casserole freezes well, making it an excellent make-ahead dish. Freeze in a tightly sealed container for up to 2 months. When ready to eat, thaw overnight in the refrigerator before reheating.

Reheating

Reheat leftovers gently in a 350°F oven until warmed through, which usually takes about 15-20 minutes. If you separated the crunchy topping before storing, add it on top during the last 5-7 minutes of reheating to regain that delightful texture.

FAQs

Can I use fresh herbs instead of dried?

Absolutely! Fresh thyme enhances the flavor with its bright, herbal notes, and since this recipe calls for fresh thyme by default, it’s actually preferred over dried. Just be sure to adjust the amount if substituting dried, as it is more concentrated.

Is this recipe vegan?

Yes, when made with vegetable broth, this Green Bean Casserole with Cashew Cream Recipe is completely vegan and dairy-free. You can also use chicken or turkey stock if not aiming for a vegan version.

Can I substitute the cashew cream with another type of nut cream?

You can try using almond cream or macadamia nuts, but keep in mind cashews have a uniquely creamy texture that blends beautifully. Other nuts might alter the flavor and texture slightly.

How far in advance can I prepare this casserole?

You can prepare the entire casserole a day or even two ahead of time. Just assemble without baking, cover tightly, and store in the fridge. When ready, bake as instructed, adding a few extra minutes if straight from the refrigerator.

What if I don’t have sherry vinegar?

Apple cider vinegar or white wine vinegar can be good substitutes in a pinch. The sherry vinegar provides a mild sweetness and complexity that’s ideal, but these alternatives won’t dramatically change the dish.

Final Thoughts

The Green Bean Casserole with Cashew Cream Recipe is one of those beautiful dishes that feels like a warm hug, bringing both nostalgia and exciting new flavors to your table. Whether it’s for a holiday feast or simply a cozy dinner at home, I can’t recommend this recipe enough. Give it a try—you might just find your new favorite version of this classic casserole that everyone will ask for again and again.

Green Bean Casserole with Cashew Cream Recipe