Print

Dairy-Free Cashew Cream Green Bean Casserole Recipe

Print Recipe

★★★★★

4.7 from 52 reviews

This Dairy Free Cashew Cream Green Bean Casserole is a delicious, creamy, and comforting gluten-free dish perfect for holiday gatherings or weeknight dinners. It features tender green beans coated in a savory cashew cream sauce with caramelized mushrooms and crispy shallots, offering a dairy-free twist on a classic favorite.

Ingredients

Scale

Cashew Cream

  • 3/4 cup raw cashews
  • 1/2 cup hot water
  • Just boiled water for soaking cashews

Green Beans

  • 2 pounds green beans, cut in half if long

Crispy Shallots and Vegetables

  • 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

Seasonings and Broth

  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon Dijon mustard
  • 1 1/2 cups broth (mushroom broth or chicken broth), divided
  • 3 tablespoons nutritional yeast
  • Salt and pepper to taste

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
  2. Soak Cashews: Place raw cashews in a small heatproof bowl and cover them with just boiled water. Set aside to soak while preparing other ingredients.
  3. Blanch Green Beans: Bring a large pot of well-salted water to a boil. Prepare a bowl of ice water. Add green beans to boiling water and cook for 3 minutes if thin, or 4 minutes for regular beans, until tender-crisp. Drain and immediately transfer to ice water to halt cooking. Drain again and set aside.
  4. Make Crispy Shallots: Heat avocado oil in a large skillet over medium heat until shimmering. Add the thinly sliced shallots and cook, stirring frequently, until golden brown and crispy. Reduce heat if browning too quickly. Use a slotted spoon to transfer shallots to a paper towel-lined plate. Season generously with salt and set aside.
  5. Sauté Onion: In the same skillet with remaining oil, add diced onion and sauté for about 3 minutes until soft and translucent.
  6. Cook Mushrooms and Garlic: Add sliced mushrooms to the skillet and cook for 8-10 minutes until tender and caramelized. Then add chopped garlic, fresh thyme sprigs, Dijon mustard, salt, and pepper. Sauté for another minute or so until fragrant.
  7. Simmer Sauce: Pour in 1 cup of broth and scrape up any browned bits from the skillet bottom. Reduce heat to low and let simmer for 5-6 minutes until the broth reduces slightly.
  8. Prepare Cashew Cream: Drain soaked cashews and add them to a blender along with 1/2 cup hot water. Blend on high until smooth and creamy.
  9. Combine Sauce and Cashew Cream: Add the cashew cream to the skillet along with the remaining 1/2 cup broth and nutritional yeast. Bring back to a simmer and cook, stirring frequently, for 3-4 minutes until the sauce thickens slightly. Remove thyme sprigs and discard.
  10. Toss Green Beans with Sauce: Add the blanched green beans to the skillet and toss to coat them evenly with the creamy sauce. If the pan is too small, mix beans and sauce directly in the baking dish. Season with additional salt and pepper to taste.
  11. Bake the Casserole: Transfer the green bean mixture to a 9×13-inch baking dish. Bake uncovered in the preheated oven for 20 minutes until hot and bubbling.
  12. Add Crispy Shallots and Finish Baking: Remove the casserole from the oven and sprinkle the crispy shallots evenly on top. Return to the oven and bake for another 5 minutes to crisp up the shallots.
  13. Serve: Remove from oven, allow to cool slightly, then serve and enjoy this creamy, dairy-free green bean casserole.

Notes

  • Ensure green beans are not overcooked during blanching to maintain a crisp texture.
  • Use pre-sliced mushrooms for convenience and time-saving.
  • The cashew cream can be made ahead of time and refrigerated for up to 2 days.
  • For a richer flavor, use mushroom broth; chicken broth works well too if not strictly vegan.
  • The dish is naturally gluten-free and dairy-free, making it suitable for those with dietary restrictions.
  • Adjust salt and pepper to taste after mixing the green beans with the sauce.

Keywords: green bean casserole, dairy free, gluten free, cashew cream, vegan alternative, holiday side dish, healthy casserole, mushroom sauce, crispy shallots

Find it online: https://www.sanacooks.com/dairy-free-cashew-cream-green-bean-casserole-recipe/