Soy Free Vegan Green Bean Casserole

Total time1 hr 10 min

Prep time25 min

Cook time45 min

Golden-brown mushrooms and tender green beans get tossed in a rich, blended cashew cream that thickens into a velvety, savory sauce right on the stovetop. Fresh garlic and thyme add depth, while a pile of shatteringly crisp fried shallots on top brings that classic crunchy contrast every good casserole needs. The whole dish bakes up bubbling at the edges with a deeply golden topping, making it a showstopper for a holiday table or a cozy side any night of the week. Cashews do double duty here, giving the sauce its body and richness without needing any dairy at all. It's a comforting, from-scratch take on the classic that holds up beautifully as a soy free option. Serve it straight from the baking dish while those shallots are still at their crispiest.

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Ingredients

6 servings

For the casserole

1 ½ lbs fresh green beans, trimmed and cut into 2-inch pieces
1 cup raw cashews, soaked in cold water for at least 4 hours, then drained
1 ½ cups vegetable broth
Pacific Foods Organic Low Sodium Vegetable Broth Pacific Foods Plant-Based Organic Vegetable Broth Kettle And Fire Broth Vegetable Cooking - 32 OZ Imagine Natural Creations Organic Broth Vegetable Low Sodium - 32 Fl. Oz.BONAFIDE PROVISIONS ORGANIC Vegetable Broth NO SALT ADDED
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2 tbsp olive oil
8 oz cremini mushrooms, thinly sliced
3 cloves garlic, minced
1 tsp fresh thyme leaves
2 tbsp soy sauce
Chef's tip
Coconut aminos are sweeter and less salty; taste and adjust the seasoning.
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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