Ingredients

Just boiled water for soaking cashews

3/4 cup raw cashews

1/2 cup hot water

2 pounds green beans, cut in half if long

1/3 cup avocado oil

6 large shallots, thinly sliced (about 1 1/2 cups)

1 cup diced onion

1 pound crimini or button mushrooms, sliced

2 cloves garlic, chopped

2 sprigs fresh thyme

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon Dijon mustard

1 1/2 cups broth, divided (mushroom or chicken broth)

3 tablespoons nutritional yeast

Salt and pepper to taste

Instructions

Step 1: Preheat your oven to 350 degrees Fahrenheit.

Step 2: Soak the cashews by covering them with just boiled water in a small heatproof bowl. Set aside.

Step 3: Blanch the green beans by boiling them in well-salted water for 3 minutes if thin, or 4 minutes if regular, until tender but crisp. Drain and immediately transfer to a bowl of ice water to stop cooking. Drain again and set aside.

Step 4: In a large skillet, heat avocado oil over medium heat. Add the thinly sliced shallots and cook, stirring frequently, until golden brown and crispy. If browning too quickly, reduce heat. Transfer shallots to a paper towel-lined plate, season with salt, and set aside. Leave the oil in the pan.

Step 5: Add diced onion to the same skillet and sauté until soft and translucent, about 3 minutes.

Step 6: Add mushrooms and cook until tender and caramelized, about 8-10 minutes. Add garlic, thyme sprigs, Dijon mustard, salt, and pepper. Sauté for another minute.

Step 7: Pour in 1 cup of broth and scrape up any browned bits from the bottom of the pan. Reduce heat to low and simmer for 5-6 minutes until the broth has slightly reduced.

Step 8: Drain the soaked cashews and add them to a blender with 1/2 cup hot water. Blend on high until smooth and creamy.

Step 9: Add the cashew cream to the skillet along with the remaining 1/2 cup broth and nutritional yeast. Simmer, stirring frequently, for 3-4 minutes until the sauce thickens slightly. Remove and discard the thyme sprigs.

Step 10: Add the blanched green beans to the sauce and toss to coat. If the skillet is too small, combine the beans and sauce in the baking dish instead. Season with salt and pepper to taste.

Step 11: Transfer the green bean mixture to a 9×13-inch baking dish and bake uncovered for 20 minutes until hot and bubbling.

Step 12: Remove from the oven, top with the crispy shallots, and bake for an additional 5 minutes to crisp them further.

Step 13: Serve warm and enjoy your dairy free, gluten free green bean casserole!

Tips & Variations

Use pre-sliced mushrooms to save prep time without sacrificing flavor.

For extra flavor, substitute some of the broth with white wine or vegetable stock.

Try adding toasted sliced almonds on top for a crunchy twist.

If you prefer a spicier kick, add a pinch of cayenne pepper to the sauce.

The cashew cream can be made ahead and stored in the fridge for up to 2 days.

FAQs

Can I use frozen green beans for this casserole?

Fresh green beans are preferred for the best texture, but if using frozen, thaw and drain them well before blanching quickly to prevent sogginess.

Is nutritional yeast necessary for the cashew cream sauce?

Nutritional yeast adds a subtle cheesy, savory flavor, but you can omit it if unavailable. The sauce will still be delicious and creamy without it.

Dinner

Dairy-Free Cashew Cream Green Bean Casserole Recipe

Introduction