Green Bean Casserole with Cashew Cream (Vegan/Dairy Free)

You’ll never believe how rich and incredibly delicious this dairy free Green Bean Casserole is. Made with fresh green beans, homemade cashew cream of mushroom soup, and crunchy sourdough croutons, it’s sure to be a star amongst your holiday spread. (And no one will ever guess it’s vegan!)

Course: Side Dish
Cuisine: American
Diet: Vegan


Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes


Servings: 8


Calories: 210kcal


  • 11×7-inch or 13×9-inch Baking Dish
  • High Power Blender
  • Large skillet
  • Small saucepan


  • 2 cups vegetable broth (sub chicken or turkey broth/stock if not making vegan)
  • 2 dried bay leaves
  • ¾ cup raw cashews
  • 4 Tbsp. extra-virgin olive oil, divided
  • 1 lb. cremini (baby bella) mushrooms
  • 1 cup finely chopped yellow onion (sub shallots)
  • 1 Tbsp. sherry vinegar
  • 3 garlic cloves, minced
  • 2 tsp. fresh thyme leaves
  • ¾ tsp. kosher salt, divided
  • ½ tsp. black pepper
  • ¼ tsp. ground nutmeg
  • 1 lb. fresh green beans, snapped in half
  • 5 oz. sourdough bread (preferably 1 day old), torn into small pieces


  • Combine broth and bay leaves in a small saucepan; bring to a boil over high heat. Once boiling, add cashews and then remove pan from heat. Let the cashews soak in the hot broth while you prepare remainder of recipe.
  • Preheat oven to 425ºF.

    Heat 2 Tbsp. of the oil in a large skillet over medium-high. Once hot, add mushrooms and onion; cook 10 to 12 minutes, stirring occasionally, until soft. Add vinegar, garlic, thyme, ½ tsp. salt, and black pepper. Cook 3 to 5 minutes, until the harsh vinegar scent dissipates and garlic turns aromatic. Turn off heat.

  • Remove bay leaves and transfer cashew and broth mixture to a HIGH power blender. Add remaining ¼ tsp. salt, and blend mixture for about 60 seconds, or until the consistency is smooth and creamy (it should resemble milk). Carefully pour mixture into pan with mushrooms. Add nutmeg and stir well to combine.
  • Grease an 11×7- or 13×9-inch baking dish with non-stick cooking spray. Add green beans to pan, and pour cashew cream of mushroom mixture overtop. Use a set of tongs to toss.
  • Place torn sourdough in a large bowl and drizzle with remaining 2 Tbsp. olive oil and a tiny pinch of salt. Use your hands to toss bread with oil, gently massaging the oil into the crevices of the bread. Scatter bread over green bean casserole and transfer pan to the oven. Bake, uncovered, for 20 to 25 minutes, or until the sourdough is golden and casserole is bubbly. Let stand for 5 to 10 minutes before serving.


    MAKE AHEAD: The casserole can be assembled up to 1 day ahead. Assemble the casserole without the sourdough croutons and refrigerate tightly wrapped in foil or cling wrap. When ready to bake, remove from fridge at least 1 hour ahead. Add sourdough croutons right before baking, and bake as instructed.

    STORE: Transfer green bean casserole to an airtight storage container and refrigerate for up to 4 days.

    REHEAT: To reheat individual portions, the microwave is the quickest, easiest option. If reheating multiple portions, transfer to an 8×8 inch baking dish and reheat in a 350ºF oven until warm. If needed, add an extra couple splashes of broth to rehydrate the sauce.


    Serving: 1cup | Calories: 210kcal | Carbohydrates: 19g | Protein: 7g | Fat: 12g | Saturated Fat: 1.75g | Sodium: 310mg | Fiber: 4g | Sugar: 5.5g