Dairy Free Vegan Green Bean Casserole

Total time1 hr 10 min

Prep time25 min

Cook time45 min

Creamy, savory, and packed with roasted flavor, this casserole layers tender green beans in a rich cashew-based sauce studded with deeply browned cremini mushrooms, garlic, and fresh thyme. The sauce simmers until it clings thickly to every bite, then gets topped with a blanket of shatteringly crisp fried shallots before a final bake locks in that golden, bubbling finish. It's the kind of comforting, retro side dish that still feels indulgent, thanks to that velvety cashew cream doing all the heavy lifting. Every component here — from the blanched beans to the crackly shallot topping — is built from real, wholesome ingredients you can point to on the label. This is a genuinely solid pick for a dairy free table, holiday spread or otherwise, and it holds up beautifully as a make-ahead side. One bite of that crispy topping over the silky beans and you'll understand why this version earns a permanent spot in the rotation.

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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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