Alpha Gal Friendly Vegan Green Bean Casserole

Total time1 hr 10 min

Prep time25 min

Cook time45 min

Alpha Gal Friendly Vegan Green Bean Casserole

Tender green beans get folded into a silky cashew cream sauce, built by simmering blitzed cashews with garlic, fresh thyme, and a savory splash of soy sauce until it's thick enough to coat the back of a spoon. Deeply browned cremini mushrooms bring an earthy, umami backbone, while a shower of flour-dusted shallots fried to golden, crackling perfection finishes the whole dish with serious crunch. Everything bakes together in one dish until the sauce bubbles at the edges and those crispy shallots turn even deeper gold, giving you that classic holiday-casserole comfort in every bite. Since the richness here comes entirely from plants — cashews, mushrooms, and good olive oil — this is a solid, no-stress choice for an alpha-gal friendly table. It's the kind of side dish you can set out proudly next to the rest of the spread, knowing everyone can dig in without a second thought.

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Ingredients

6 servings

For the casserole

1 ½ lbs fresh green beans, trimmed and cut into 2-inch pieces
Birds Eye Steamfresh Cut Green Beans Frozen Vegetables - 10 Oz Birds Eye Steamfresh Whole Green Beans Frozen Vegetables - 10.8 Oz Libbys Green Beans Cut - 14.5 Oz Libbys Green Beans French Style - 14.5 Oz Green Giant Green Beans Half-Sliced French Style - 14.5 Oz
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1 cup raw cashews, soaked in cold water for at least 4 hours, then drained
1 ½ cups vegetable broth
2 tbsp olive oil
8 oz cremini mushrooms, thinly sliced
3 cloves garlic, minced
1 tsp fresh thyme leaves
2 tbsp soy sauce
1 tsp onion powder
½ tsp black pepper
½ tsp salt

For the crispy shallots

3 large shallots, peeled and thinly sliced into rings
¼ cup all-purpose flour
¼ tsp salt
¼ cup neutral oil (such as canola oil or vegetable oil), for frying

Instructions

1
Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the green beans and cook for 5 minutes, until bright green and just barely tender. Drain in a colander and set aside.
2
Combine the drained cashews and vegetable broth in a blender and blend on high for 60–90 seconds, until completely smooth with no visible grit. Set the cashew cream aside.

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