Green Bean Casserole with Cashew Cream Recipe
This Green Bean Casserole with Cashew Cream is a delightful vegan twist on a classic comfort dish. Creamy, flavorful cashew-based sauce combined with tender green beans and sautéed cremini mushrooms creates a rich and satisfying casserole. The crispy homemade sourdough topping adds perfect texture and depth, making it a terrific side dish for holidays or weeknight dinners.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Broth & Cashew Cream
- 2 cups vegetable broth (sub chicken or turkey broth/stock if not making vegan)
- 2 dried bay leaves
- 3/4 cup raw cashews
Casserole & Topping
- 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 more 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 at least 30 minutes to soften them. Drain and discard the soaking water. In a blender, combine soaked cashews with vegetable broth and dried bay leaves. Blend on high until smooth and creamy. Set aside.
- Make Crispy Sourdough Crumbs: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add torn sourdough bread pieces and sauté, stirring frequently, until golden brown and crispy, about 5-7 minutes. Remove from heat and set aside.
- Sauté Vegetables: In the same skillet, add remaining 2 tablespoons of olive oil. Sauté diced onions until translucent about 3-4 minutes. Add minced garlic and cook for another minute until fragrant. Add sliced cremini mushrooms along with fresh thyme leaves, nutmeg, salt (reserve half the salt for later), and black pepper. Cook until mushrooms release moisture and begin to brown, about 8-10 minutes.
- Deglaze and Combine: Stir in sherry vinegar to deglaze the pan, scraping up any browned bits. Remove bay leaves from cashew cream and pour the cream into the skillet with the mushroom mixture. Simmer gently to thicken slightly, about 5 minutes. Adjust salt and pepper seasoning to taste.
- Prepare Green Beans: Bring a pot of salted water to a boil. Add snapped green beans and blanch for 3-4 minutes until crisp-tender. Drain and immediately place in ice water to stop cooking and retain color. Drain again and add green beans to the mushroom and cashew sauce. Toss to coat evenly.
- Assemble and Bake: Preheat oven to 350°F (175°C). Transfer the green bean mixture into a casserole dish. Sprinkle crispy sourdough crumbs evenly over the top. Bake uncovered for 20-25 minutes until heated through and topping is golden brown.
- Garnish and Serve: Remove casserole from oven and let it rest for a few minutes. Garnish with additional fresh thyme leaves if desired. Serve warm as a comforting side dish.
Notes
- You can substitute cashew cream with a dairy-based cream if not vegan.
- Using day-old sourdough bread improves the texture of the crispy topping.
- For added flavor, try mixing in caramelized onions or toasted nuts.
- To make gluten-free, substitute sourdough bread crumbs with gluten-free bread crumbs or crushed nuts.
- Ensure to soak cashews sufficiently to achieve a smooth cream.
