Dairy Free Cashew Cream Green Bean

This dairy free cashew cream green bean casserole takes a holiday classic and makes it not only gluten free but also deliciously creamy with no heavy dairy. The savory mushroom sauce and perfectly tender green beans get topped off with crispy shallots for that must-have crunch. It is comfort food with a modern twist that you can count on for gatherings or weeknight dinners alike.

I first tested this recipe for my sister's wedding rehearsal dinner where half the guests had allergies. It won over even the skeptics and now I make it every Thanksgiving.

Gather Your Ingredients

• Raw cashews: Give the sauce a creamy texture and a neutral flavor use unsalted for best results
• Fresh green beans: Snap when bent and look bright green always choose beans without blemishes
• Avocado oil: Ideal for frying shallots because it has a high smoke point and makes them extra crispy
• Large shallots: Add classic sweet crisp topping buy ones that feel firm and dry
• Yellow onion: Boosts the savory depth of the sauce pick a heavy onion with tight skin
• Crimini or button mushrooms: Give a hearty umami richness pre sliced are convenient for busy nights
• Fresh garlic: Adds a sharp depth to balance the creamy sauce go for plump firm cloves
• Fresh thyme: Brings an earthy herbal note strip the leaves for the sauce and remember to remove the stems
• Salt and black pepper: Highlight all the flavors use good sea salt for better oomph
• Dijon mustard: Wakes up the sauce with tangy brightness choose a good brand for best results
• Broth: Gives body and extra savory flavor mushroom broth is lovely chicken broth works if not strictly vegan
• Nutritional yeast: Adds cheesy flavor without dairy look for flakes rather than powder for best melting

How to Make It

Prepare the Cashews:

Cover raw cashews with just boiled water in a heatproof bowl and let them soak. This softens the cashews for a super smooth sauce.

Prep and Blanch the Green Beans:

Bring a big pot of salted water to a boil. Meanwhile fill a bowl with ice water. Cut beans in half if big. Add beans to the boiling water for three to four minutes until they are tender but still crisp. Scoop out with a slotted spoon and plunge into the ice water to stop cooking. When cool drain well and pat dry.

Fry the Shallots for Topping:

Slice shallots thinly. Heat avocado oil in a large skillet over medium heat until shimmering. Add shallots and stir often until they turn gold and crispy. If they brown too fast reduce the heat. Scoop them out with a slotted spoon onto a paper towel lined plate. Sprinkle with salt while warm set aside. Leave the oil in the pan.

Sauté the Aromatics:

Add diced onion to the same skillet. Sauté gently until soft and clear about three minutes. Add thinly sliced mushrooms and keep cooking until they are tender and golden at the edges about eight to ten minutes. Add in garlic thyme sprigs Dijon mustard salt and pepper. Stir for about a minute until everything smells amazing.

Simmer the Sauce:

Pour in one cup of broth. Use a spatula to scrape up any browned bits from the bottom of the pan. Keep the heat low and let it bubble gently for five or six minutes letting the flavors meld and the liquid reduce a little.

Blend the Cashew Cream:

Drain soaked cashews and add to a blender with half a cup of fresh hot water. Blend on high until completely velvety and smooth.

Make the Creamy Mushroom Sauce:

Add the fresh cashew cream to the mushroom mixture along with another half cup of broth and nutritional yeast. Let simmer a few more minutes stirring all the time so it does not stick until saucy and lightly thickened. Fish out and discard the thyme sprigs.

Combine with Green Beans:

Add green beans into the pan and toss well to coat. If your pan is full do this step straight in your casserole dish. Sample a bean and tweak with salt and pepper as needed.

Bake with Crispy Shallots:

Transfer everything to a baking dish big enough so beans lie in a cozy layer nine by thirteen works well. Bake uncovered for twenty minutes until bubbling and hot all the way through. Top with the fried shallots and bake another five minutes for a final crisp.

Serve and Enjoy:

Serve right away while hot and let everyone scoop up crispy shallots with every bite.

My favorite part is that first scoop with plenty of crispy shallots because they remind me of holiday dinners at my grandma's house. The cashew cream trick is something I picked up from a vegan friend and now I use it in all my savory casseroles.

Flavor Boosters

Let your casserole cool to room temperature then cover tightly and refrigerate up to four days. To reheat bake covered at three seventy five until steaming hot or zap single servings in the microwave for a couple minutes. This casserole freezes beautifully as well. I like to portion leftovers into smaller containers so I can reheat just what I need. Keep the fried shallots separate for topping after reheating to keep them crisp.

Serving Suggestions

Serve your green bean casserole as a side with classic mains like roasted chicken turkey or baked tofu. It goes beautifully with grain bowls or as part of a holiday spread. If you want to turn it into a main dish stir in cooked quinoa or white beans before baking for extra staying power.

Creative Twists

If cashews are not an option for you soaked sunflower seeds make a good alternative for the creamy sauce. For extra richness try adding a splash of coconut cream along with the broth. If not concerned about dairy you can always toss in a spoonful of your favorite grated cheese just before baking. For the mushrooms you can swap in chopped portobellos or even a wild mushroom mix when in season.

Last year I made this for a friend's gluten free Friendsgiving. Not only did our plant based friends go back for seconds but even the pickiest eater at the table asked for the recipe. Getting rave reviews all around made my night.

Common Questions About This Recipe

→ How do I make the cashew cream smooth?

Soak raw cashews in just boiled water first, then blend thoroughly with hot water until completely smooth and creamy. A high speed blender works best for a silky texture.

→ Can I prepare this casserole ahead of time?

Yes, assemble the casserole and refrigerate before baking. Add crispy shallots just before final baking for best texture.

→ What can I use instead of mushroom broth?

Chicken broth is a flavorful alternative, or opt for vegetable broth for a fully plant based version.

→ Are there substitutes for nutritional yeast?

If you don't have nutritional yeast, try a small amount of miso paste for umami, though the flavor will differ slightly.

→ How do I get perfectly crispy shallots?

Cook sliced shallots over medium heat in hot oil, stirring often. Remove from oil when golden, and let drain on a paper towel to stay crisp.

→ Is this casserole suitable for gluten free diets?

Yes, this dish is naturally gluten free. Double check all broth and mustard ingredients to ensure they contain no gluten additives.